Healthy Recipes Ingredients Healthy Vegetable Recipes Healthy Carrot Recipes Carrot Cake Breakfast Cookies 4.2 (5) 5 Reviews Enjoy these delightfully spiced and perfectly balanced carrot-cake breakfast cookies complete with the classic cream cheese icing. They’re just like carrot cake in cookie form, with a subtle sweetness that makes them perfect for breakfast alongside a steaming cup of coffee or tea. They’re the perfect portable breakfast snack to have on hand when you need to grab something quickly as you dash out the door. By Craig Ruff Craig Ruff Craig Ruff was first exposed to professional food service while working for an event center at the business school he was attending. There, he was responsible for maintaining the kitchen for caterers. He has been a lifelong cook, and followed his passion through culinary school and to working in restaurants. EatingWell's Editorial Guidelines Published on August 2, 2024 Tested by Catherine Jessee Tested by Catherine Jessee Catherine Jessee is a test kitchen assistant at the Dotdash Meredith Food Studios. She has tested recipes for brands including Allrecipes, EatingWell, Food & Wine, Real Simple, People and Southern Living. Meet the EatingWell Test Kitchen Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Photo: Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel Active Time: 15 mins Total Time: 1 hr 5 mins Servings: 10 Nutrition Profile: Sesame-Free Soy-Free High-Fiber Vegetarian Egg-Free Jump to Nutrition Facts Jump to recipe Mornings on the go are easy when you can reach for one of these Carrot Cake Breakfast Cookies. Packed with carrots, walnuts, raisins and coconut, these convenient, portable cookies feature all the flavors you know and love. Plus, all of the classic carrot cake ingredients add health benefits, from the antioxidants in the carrots to the omega-3 fatty acids in the walnuts. Of course, we couldn’t forget about the cream cheese icing, which contributes a nice sweetness. Make a batch of these cookies whenever you want to eat dessert for breakfast—and keep reading to get all of our tips for storage, prep and more. Tips from the EatingWell Test Kitchen These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! We use canola oil in the dough as it has a more neutral taste, but you can swap in unrefined coconut oil. It will increase the coconut flavor and also make the dough easier to form since it is not as wet as canola.Buy matchstick carrots from the grocery store to save yourself time on prep.While we love the combination of walnuts and raisins, you can swap in other nuts and fruits. Try pecans and cranberries for a fun twist. Nutrition Notes Carrots’ orange hue adds color to these cookies, and it also reflects the beta carotene in the vegetable. Beta carotene is an antioxidant that may help support eye health, specifically reducing risk of age-related diseases like macular degeneration. The antioxidant also helps produce vitamin A, which is beneficial for immune health. In turn, vitamin A and beta carotene may also reduce inflammation in the body. Cognitive health and heart health are both supported when you eat walnuts. The nuts contain omega-3 fatty acids whose antioxidants have been shown to protect cell membranes, like the ones around our brain cells. Meanwhile, eating walnuts may help reduce cholesterol, as they are lower in sodium and saturated fat. Oats are a good source of fiber, a nutrient that may help slow down digestion so you feel full for longer. The soluble fiber in oats, beta-glucan, can also support your digestive health. Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel Cook Mode (Keep screen awake) Ingredients 1 cup old-fashioned rolled oats 1/2 cup all-purpose flour 1/2 cup whole-wheat flour 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1 cup shredded carrots 1/2 cup unsweetened shredded coconut 1/2 cup chopped walnuts 1/4 cup raisins 1/3 cup pure maple syrup 1/3 cup canola oil 1 1/2 teaspoons vanilla extract, divided 2 ounces reduced-fat cream cheese (1/4 cup), softened 1 tablespoon plus 1 1/2 teaspoons confectioners' sugar 1 tablespoon whole milk Directions Preheat oven to 375°F. Line a large baking sheet with parchment paper. Stir oats, all-purpose flour, whole-wheat flour, baking powder, cinnamon, ginger and nutmeg together in a large bowl until combined. Add carrots, coconut, walnuts and raisins; stir until evenly distributed. Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel Whisk maple syrup, oil and 1 teaspoon vanilla in a small bowl until combined; add to the oat mixture and fold until just combined. Using a 1/4-cup measuring cup or a 2-ounce cookie scoop, scoop 10 balls of dough onto the prepared baking sheet; flatten to 3/4-inch thickness. Bake until golden brown and firm, about 15 minutes. Let cool on the pan for 5 minutes; transfer to a wire rack to cool completely, about 30 minutes. Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel Meanwhile, place cream cheese and confectioners’ sugar in a medium bowl; whisk vigorously until smooth. Add milk and the remaining 1/2 teaspoon vanilla; whisk until smooth. Drizzle over the cookies. Frequently Asked Questions How do I store Carrot Cake Breakfast Cookies? Store unglazed cookies (Steps 1–3) in an airtight container at room temperature for up to 4 days. Refrigerate frosting in an airtight container for up to 4 days. Glaze cookies before serving. Can I freeze Carrot Cake Breakfast Cookies? You can make the cookie dough in advance and then freeze it. Scoop the dough onto a parchment-paper–lined baking sheet and freeze until partially frozen, about 30 minutes. Transfer the dough mounds to a zip-top freezer bag and freeze until ready to bake, up to 2 months. To bake from frozen, preheat oven to 375°F. Transfer the dough mounds to a parchment-paper–lined baking sheet and bake until golden brown and firm, 25 to 30 minutes. EatingWell.com, August 2024 Rate It Print Nutrition Facts (per serving) 272 Calories 16g Fat 30g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Serving Size 1 cookie Calories 272 % Daily Value * Total Carbohydrate 30g 11% Dietary Fiber 3g 12% Total Sugars 11g Protein 5g 9% Total Fat 16g 21% Saturated Fat 4g 21% Cholesterol 4mg 1% Vitamin A 106µg Vitamin C 1mg 1% Vitamin D 0µg Vitamin E 2mg 10% Folate 26µg Vitamin K 7µg Sodium 80mg 3% Calcium 69mg 5% Iron 1mg 8% Magnesium 40mg 10% Potassium 208mg 4% Zinc 1mg 9% Vitamin B12 0µg Omega 3 1g Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Additional reporting by Alex Loh Alex Loh Alex Loh is EatingWell's associate food editor. As part of the food team, she creates healthy, delicious recipes for the EatingWell audience. Alex also writes informative food and cooking articles that range from how to store ground beef to the best picks from Trader Joe's. Alex conducts product and taste tests to find the best options, from salad spinners to salsas. EatingWell's Editorial Guidelines