No more excuses, eating breakfast is uber important! Make these Healthy Oatmeal Carrot Breakfast Cookies and you’ll have breakfast ready and a good morning energy boost every day of the week!
Confession: I normally do not eat breakfast during the week. I wake up, shower, get dressed (maybe do my makeup), pack my lunch, make coffee and go.
No breakfast. Maybe a granola bar at 10:30-11:00am when I’m starving and it’s way too early for lunch, but otherwise nothing close to what you can consider breakfast.
Why don’t I typically eat breakfast during the week? It’s not a time thing, more of an “I can’t eat because I’m a bit nauseous” thing. Weird I know – but it is what it is and I’ve been this way for YEARS.
I decided to change my no breakfast habit, and I am so happy I did.
These are all super positive!
One catch, I still don’t eat breakfast before I leave in the morning, the nauseous thing is still an issue. Instead, I eat it on the train into town or at my desk while reading emails around 8:30am, once I’ve set up my laptop and launched a couple experiments in the lab.
Solution: Breakfast Cookies!!!
Better solution: Healthy Breakfast Cookies!!!
I’ve had some for breakfast every day this week!
Hope you enjoy!
- 2½ cups rolled oats (gluten-free if needed)
- ¾ cup flour (gluten-free blend if needed)
- 1 tsp. baking powder
- 1 tsp. cinnamon
- ¼ tsp. nutmeg
- ¼ tsp. ginger
- ⅛ tsp. salt
- 1 cup grated carrot
- ½ cup milk (lactose-free or non-dairy substitute if needed)
- ¼ cup maple syrup
- 1 large egg
- 1 tsp. vanilla
- Preheat oven to 350F and line a baking sheet with parchment paper or a liner.
- In a large bowl, combine the oats, flour, baking powder, spices and salt. Then mix in the grated carrot.
- In a separate bowl whisk the rest of the ingredients together and then add to the dry mixture, combine well.
- Flaten out the dough in the bowl and imagine it quartered, you need to get 3 cookies out of each quarter (this is how I measure my dough per cookie it's usually about ¼ cup dough per cookie). Then roll the dough into a ball and flatten on the cookie sheet to about ½-inch thick.
- Bake for 18 to 20 minutes, or until nice and golden. Let cool on wire rack and store in an airtight container.
Did you make this recipe?
I wanna see your tasty creations!