Try this One Bowl Carrot Cake Breakfast Cookies recipe.
- 2 eggs
- 1/2 cup chopped pecans
- 2 tsp ground cinnamon
- 1 tsp baking soda
- 1/8 spsalt
- 1/3 uphoney
- 8 tb butter softened
- 1 1/2 cups old-fashioned rolled oats (where to buy)
- 1 1/2 cups einkorn flour (where to buy) whole wheat pastry fl
- 1 cup shredded carrots (about 2 medium-large carrots)
- 1 cup finely chopped apples (about 1 large apple) i like gala, jonagold.
- 1/3 upshredded unsweetened coconut
- Carbohydrate 23.6841800063855 g
- Cholesterol 741.875 mg
- Fat 317.623680033158 g
- Fiber 7.99320013297817 g
- Protein 16.2088800042248 g
- Saturated Fat 179.636680002847 g
- Serving Size 1 1 recipe (645g)
- Sodium 2219.05 mg
- Sugar 15.6909798734073 g
- Trans Fat 21.3134270015549 g
- Calories 2929 calories
Step-by-step
- Preheat the oven to 350F.
- In the bowl of a stand-mixer (you can also use a large bowl and wooden spoon), on medium speed with the paddle attachment, beat together the honey and butter until creamy.
- Add the eggs and beat on medium speed for 30 seconds, until the eggs are incorporated into the butter/honey mixture.
- Now it's time to add the remaining ingredients: rolled oats, einkorn flour, shredded carrots, chopped apple, chopped pecans, shredded coconut, ground cinnamon, baking soda, and salt.
- Over low speed, combine the ingredients until the dough is wet and sticky.
- Scoop the cookie dough onto a cookie sheet. I use an ice cream scooper to create the perfect size cookies.
- Dust the back of a spoon with flour or grease with coconut oil or butter.
- Flatten the cookies (versus just a round ball of dough) with the back of a spoon.
- Bake the cookies for 13-15 minutes until golden brown.
- Sprinkle with extra shredded coconut, if desired.
- Allow to cool before serving.
One Bowl Carrot Cake Breakfast Cookies: A Busy Mom's Delight
Mornings are hectic. Between getting the kids ready for school, packing lunches, and rushing out the door myself, finding time for a healthy and delicious breakfast often feels impossible. That's why I've become obsessed with breakfast cookies – they're the perfect grab-and-go solution, and this One Bowl Carrot Cake Breakfast Cookie recipe is a new favorite. It's quick, easy, and packs a wholesome punch to start the day right. Forget sugary cereals and processed pastries; these cookies offer a nutritious and satisfying alternative.
The beauty of this recipe lies in its simplicity. Everything comes together in one bowl, minimizing cleanup and maximizing efficiency. I love using a stand mixer for this, but honestly, a good wooden spoon and some elbow grease work just as well if you're short on time (or appliances!). The combination of carrots, apples, and warming spices creates a moist and flavorful cookie that’s surprisingly satisfying. I especially appreciate the addition of rolled oats and einkorn flour; these give the cookies a nice texture and add a boost of fiber, keeping me feeling full and energized until lunchtime. And because I can make a big batch on the weekend, I have a healthy breakfast option readily available all week long.
Why I Love These Carrot Cake Breakfast Cookies:
- One-bowl wonder: Minimal cleanup is a huge win on busy mornings!
- Healthy and delicious: The perfect blend of sweet and wholesome.
- Make-ahead friendly: Prepare a batch on the weekend and enjoy all week long.
- Versatile: Adjust the spices and add-ins to suit your preferences.
- Kid-approved: Even picky eaters love these tasty treats.
Tips and Variations:
- Spice it up: Add a pinch of nutmeg or ginger for an extra layer of flavor.
- Nut-free option: Replace the pecans with walnuts, sunflower seeds, or pumpkin seeds.
- Gluten-free option: Substitute the einkorn flour with your favorite gluten-free blend.
- Chocolate chips: Add a handful of dark chocolate chips for a decadent twist.
- Freezing for later: These cookies freeze beautifully! Store them in an airtight container for up to three months.
Beyond the convenience, these cookies offer a delightful flavor profile. The blend of cinnamon, nutmeg (optional), and the sweetness of the honey and apples creates a comforting taste reminiscent of a classic carrot cake but without the guilt. The texture is chewy and satisfying, perfect for a busy morning when you need something substantial to fuel your day. I often find myself grabbing one or two as a midday snack, too. They're incredibly versatile and can easily be adapted to your dietary preferences. Whether you’re a busy mom juggling work and family, a student powering through exams, or simply someone who appreciates a quick and healthy breakfast, these carrot cake breakfast cookies are a game-changer.
I often find myself reflecting on the simple things in life – moments spent with loved ones, the joy of a warm cup of coffee, and of course, a delicious breakfast. These cookies, for me, represent all of that. They’re not just food; they’re a symbol of efficiency, health, and a little bit of indulgence – all rolled into one delicious package. So, try this recipe, and let me know what you think. I bet these cookies will quickly become a new staple in your kitchen, too. Happy baking!
