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Throughout my childhood, I looked forward to Easter almost as much as Christmas. Although the holiday came with far fewer presents, the Easter Bunny still stopped by while my brother and I slept and left Easter baskets filled with goodies⌠Just like how Santa stuffed our stockings! Â
So early Easter morning, typically before the sun started peeking out over the horizon, my brother and I dashed downstairs and skidded to a stop at the kitchen table. Once Mom snapped our picture for her photo albums, we began pawing through the shiny plastic grass in our special pink (mine) and blue (my brotherâs) baskets.
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The Easter Bunny hid most of our treats inside of plastic eggs, so we rattled each one to guess its contents before popping apart the two halves, watching at the candy spilled out. Milk chocolate eggs, a few peanut butter cups, plenty of Starburst-flavored jelly beans (our favorite!), some chocolate kisses⌠And if we behaved, Mom even let us have a piece or two before church!
To make sure the Easter Bunny remembered our house (and gave us the best candy!), we always set out something for him the night before, just like with Santa. But instead of milk and cookies, we left a plate of carrots and bowl of water on the table. My brother and I thought heâd appreciate that a little more!
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Yet now as an adult, I realize my familyâs Easter Bunny might have enjoyed Santaâs cookies more than plain carrots⌠So Iâm finally combining the two for our familyâs Easter Bunny into these Healthy Carrot Cake Oatmeal Breakfast Cookies! They have the same chewy texture as classic cookies but the sweetness level of muffins (just in case the Easter Bunny âtaste testsâ a few too many pieces of the candy meant for the kids!). And with just 74 calories, these cookies come with none of the guilt!
Think your familyâs Easter Bunny would like these too? ?
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This is the next installment of my clean eating oatmeal cookie recipes series! â Have you tried any of those others yet? (The apple pie and almond joy ones are two of my more popular recipes!) Just like the other recipes, these contain no butter, refined flour or sugar⌠But they taste just as chewy and delicious as traditional oatmeal cookies!
To start, youâll need whole wheat flour (or gluten-free!) and instant oats. Instant oats are also called âquick cookingâ or âone-minuteâ oats. Theyâre not the same thing as what comes in those individual brown paper packets! Instant oats are sold in canisters right next to the old-fashioned oats at the grocery store.
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Itâs extremely important to measure the flour and oats correctly, using this method or a kitchen scale. Too much of either will dry out your cookie dough and make your cookies taste cakey, rather than chewy. This is especially true of the oats because they act like little sponges and soak up moisture from your cookie dough!
So I highly recommend a kitchen scale. â Thatâs the one I own and love. Itâs been the best $20 Iâve ever spent! I use it to make every recipe that I share with you here on my blog (and in my Healthier Chocolate Treats cookbook!) because it ensures my treats turn out with the perfect taste and texture every time.
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Instead of refined sugar, youâll sweeten your cookies with pure maple syrup. Make sure you buy the real kind! Skip the pancake syrups and sugar-free syrups because those contain corn syrup or artificial ingredients, which weâre avoiding in this healthier recipe. The only ingredient on the label should be âmaple syrup,â and it generally comes in thin glass bottles or squat plastic jugs. Iâve also bought it online here for a slightly discounted price!
To make sure these qualify as breakfast cookies (not dessert ones!), youâll only add half the amount of maple syrup as youâd use in my dessert oatmeal cookies. To compensate for the missing liquid, youâll stir milk into your cookie dough!
For the classic carrot cake flavor, youâll mix in cinnamon, a hint of nutmeg, and freshly grated carrots. Donât substitute the store-bought pre-shredded carrots! Those are too thick and dry, and they donât soften while baking. Youâll want to grate your own carrots because theyâre much juicier and have an infinitely better flavor.
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Ready for breakfast? ??? And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees Iâll see your picture! ?) Iâd love to see your breakfast cookies and feature them in my Sunday Spotlight series!
| Healthy Carrot Cake Oatmeal Breakfast Cookies | | Print |
- 1 cup (100g) instant oats (measured like this and gluten-free if necessary)
- ž cup (90g) whole wheat or gluten-free* flour (measured like this)
- 1 ½ tsp baking powder
- 1 ½ tsp ground cinnamon
- Âź tsp ground nutmeg
- Âź tsp salt
- 2 tbsp (28g) coconut oil or unsalted butter, melted and cooled slightly
- 1 large egg white, room temperature
- 1 tsp vanilla extract
- Âź cup (60mL) pure maple syrup, room temperature
- 5 tbsp (75mL) nonfat milk, room temperature
- ž cup (68g) freshly grated carrot (about 1 medium, peeled first!)
- In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, nutmeg, and salt. In a separate bowl, whisk together the coconut oil, egg white, and vanilla. Stir in the maple syrup and milk. Add in the flour mixture, stirring just until incorporated. Gently fold in the carrots. Chill the cookie dough for 30 minutes.
- Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
- Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten to the desired thickness and width with a spatula. Bake at 325°F for 10-13 minutes. Cool on the pan for 10 minutes before transferring to a wire rack.
Instant oats are also known as quick-cooking or minute oats. They come in large canisters, just like old-fashioned oats. They are not the ones in the small flavored packets of oatmeal. To make your own, add the same amount of old-fashioned oats to a food processor, and pulse 10-12 times or until theyâre about half of their original size.
For a gluten-free version, use gluten-free instant oats and the following gluten-free flour blend: ½ cup (60g) millet flour, 2 tablespoons (15g) tapioca flour, 2 tablespoons (15g) brown rice flour, and ½ teaspoon xanthan gum. Most store-bought gluten-free blends will work as well, if measured like this.
Any milk will work in place of the nonfat milk.
Do not substitute store-bought pre-shredded carrots. Theyâre too dry and wonât soften during baking, and their flavor is blander compared to freshly grated carrots.
For more tips and answers to ALL other questions {including substitutions and videos!}, see my Oatmeal Cookie FAQ Page.
{gluten-free, clean eating, low fat, low calorie}
View Nutrition Information
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You may also like Amy’s other recipesâŚ
âĽÂ   Healthy Oatmeal Raisin Breakfast Cookies
âĽÂ   Healthy Blueberry Oatmeal Breakfast Cookies
âĽÂ   Healthy Carrot Cake Granola
âĽÂ   Healthy Carrot Cake Scones
âĽÂ   Carrot Cake Protein Muffins
âĽÂ   Carrot Cake Bran Muffins
âĽÂ   Healthy Carrot Cake Pancakes
âĽÂ   Healthy Single-Serving Carrot Cake Mug Cake
âĽÂ   âŚand all of Amy’s other healthy oatmeal cookie recipes!
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I followed the recipe exactly using almond flour for the gluten free flour. I used a melon scoop making 16 cookies and baked 12 minutes. They are delicious!
I’m so happy you like them, Connie! Thank you for taking the time to let me know. It means a lot! đ I love your idea of using a melon scoop. So glad it worked!
I’m wondering why my cookies came out very bland, lacking sweetness? I followed the recipe however I didn’t realize and uses pre-shredded carrots from the store. Could this be the reason why?
It means a lot that you tried my recipe, Giselle! That doesn’t sound like how these cookies are supposed to turn out, so I’d love to help figure out why that was. In order to do so, I have some questions for you!
Did you make any other substitutions or modifications to the recipe, including those listed in the Notes section, other than the pre-shredded carrots?
Did you use a kitchen scale or measuring cups/spoons to measure all of the ingredients, especially the flour, oats, and maple syrup?
If you used the latter, can you describe how you used them to measure the flour and oats?
Can you describe the texture of your cookies? Were they soft and chewy, cakey and bready, dry, etc?
Can you describe their sweetness level compared to scones and muffins? Was it a similar sweetness level to any of those? Or were they as bland and “unsweet” as plain sandwich bread?
Was it just their sweetness level, or could you not taste the spices either?
I know I just asked a LOT of questions, but I’ll have a much better idea of the culprit once I know your answers to all of them! đ
Could honey be used in place of maple syrup?
I’ve actually covered the answer to this exact question on my Oatmeal Cookie FAQ Page! There’s a link to that FAQ Page in the Notes section of the recipe (located directly underneath the Instructions!). I know it can be easy to miss! đ I’d love to hear what you think of these breakfast cookies if you try making them, Jayne!
Love this “Healthy Carrot Cake Oatmeal’, its actually similar to Indian stuffed fries and I love this one, thanks for sharing .I am excited to try this, thanks for sharing.
It’s my pleasure! I’d love to hear what you think of these oatmeal cookies once you get a chance to try them, Yamini!
Love these Healthy Carrot Cake Oatmeal Breakfast Cookies, these seems delicious and prefect one . Will love to try this , thanks for sharing this .
My pleasure! I’d love to hear what you think of these breakfast cookies if you do end up making them. đ
i so wanted to love these but they just didnât work for me! followed the recipe exactly but just kinda dry and flavourless :(( not like carrot cake at all unfortunately
It means a lot that you tried my recipe, Jelenda! That sounds disappointing and not at all like how these should turn out, so I’d love to help figure out what happened. In order to do so, I have some questions for you. đ
Did you make any other substitutions or modifications to the recipe, including those listed in the Notes section?
Did you use a kitchen scale or measuring cups/spoons to measure all of the ingredients, especially the flour, oats, and maple syrup?
If the latter, can you describe how you used the measuring cups to measure the oats and flour?
Which flour option did you use?
Did you use the full amount of maple syrup and milk?
Can you describe the texture of your cookie dough before and after baking?
How long did you chill the cookie dough?
Did you flatten the cookie dough before baking?
How long did you bake your cookies?
Can you describe their sweetness level compared to scones and muffins? Was it a similar sweetness level to any of those? Or were they as bland and âunsweetâ as plain sandwich bread?
By “flavorless,” was it just their sweetness level, or could you not taste the spices either?
I know I just asked a LOT of questions, but I’ll have a much better idea of the culprit and how to fix it once I know your answers to all of them! đ
Excellent!! I substituted the wheat flour for an oatmeal/okra/almond flour mix and used pureed apples in place of the coconut oil, because it’s what I had at home. I’ll definitely pick up some coconut oil and make these again. Yeah, they’re really soft, smell fantastic and I love how they stay together without peanut butter or dates. đ
I’m so glad you enjoyed these breakfast cookies, Bryan! That’s the best kind of compliment, if you already think you’ll make them again. Thank you for taking the time to let me know! đ I really appreciate you sharing your recipe modifications too. I always love hearing what tweaks work!
Curious if these will freeze well? They sound delicious!
Yes! These freeze and thaw really well. My favorite way to thaw them is to pop individual cookies in the microwave on 30% power until they’re warmed all the way through. They almost taste freshly baked when thawed like that! đ I’d love to hear what you think of these breakfast cookies if you try making them, Steph!
Can this be baked all together in a pan and then cut into squares? If so, what size pan do you think?
Yes, that should be fine! Iâd recommend an 8″-square pan, baking them at the same temperature, and checking on them after the same amount of time. Your cookie bars will be done when the edges look firm but the center still looks glossy and underdone. If the edges begin pulling away from the sides of the pan within 10 minutes of removing the pan from the oven, then youâve baked them long enough! Let the pan cool completely to room temperature and rest for 2+ hours once at room temperature before slicing for the best texture. (The heat from the warm pan continues to cook the center all the way through while you let the pan cool to room temperature, without drying out the edges!) Does all of that make sense? đ
Iâm excited to hear what you think of these breakfast cookie (bars!) if you try making them, Laura!
Love these Healthy Carrot Cake Oatmeal Breakfast Cookies, these cookies seems super delicious and amazing .Will love to try this unique one, thanks for sharing this one with us.
I’d love to hear what you think of these breakfast cookies if you do end up making them, Sara!