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 of 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!
Healthy Oatmeal Carrot Breakfast Cookies
- 2 1/2 cups rolled oats gluten-free if needed
- 3/4 cup flour gluten-free blend if needed
- 1 tsp. baking powder
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. ginger
- 1/8 tsp. salt
- 1 cup grated carrot
- 1/2 cup milk lactose-free or non-dairy substitute if needed
- 1/4 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 1/4 cup dough per cookie). Then roll the dough into a ball and flatten on the cookie sheet to about 1/2-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!