One Bowl Carrot Cake Breakfast Cookies

One Bowl Carrot Cake Breakfast Cookies: A healthy breakfast cookie made with oats and whole grain flour the whole family will love!

Happy Valentine’s Day!

Today, I bring a gift of cookies. Breakfast cookies to be exact. A treat that says, “Hey there Mom, I love you so much I want you to sleep in and not worry about making breakfast this morning.”

One Bowl Carrot Cake Breakfast Cookies: A healthy breakfast cookie made with oats and whole grain flour the whole family will love!

Breakfast cookies are my peace of mind. I hear ya, “Sounds like a big statement for a little cookie.” It’s true! Cross my heart. No exaggerations here.

Mornings are not my forte and no matter how much green juice, coffee, or stretches I bring my body to enjoy, mornings just are not my get-up-and-rock-the-world-with-energy time of day.

My ideal morning starts slowly, much like a Foldgers’ commercial, waking as the sun shines through my bedroom after a solid 12 hours of sleep in an ultra plush bed with snow white sheets and a fluffy comforter.

My reality morning starts more like this…

I awake to chickens chattering outside the back door and realize my alarm went off 30 minutes ago (oops!). I gently pull Londyn’s arm and leg off my body and rush downstairs to feed and hush the chickens before they awaken our neighbors, and then proceed to make coffee. While the coffee brews I realize the upstairs water is running which means Dustin is awake and preparing to walk out the door for work. Work means breakfast. I look at my breakfast meal plan for the day and quickly rush to the oven.

One Bowl Carrot Cake Breakfast Cookies: A healthy breakfast cookie made with oats and whole grain flour the whole family will love!

After years of the same morning routine (I think it’s more of an accidental routine), a better solution finally came to mind, “Why not prepare breakfast ahead of time?” Lightbulb moment. Making breakfast in advance would allow me more time in the morning, ensure Dustin and kids are always fed on time, and provide (here’s that key phrase) peace of mind. Ah, such wonderful morning words.

Today, I keep a list of breakfasts that I can prepare and forget about for the ultimate peace of mind. Instead of keeping a separate list of meals, I simply place a little asterisk next to the recipes that can be made ahead of time based on my list of family favorite meals (the beauty of organized meal planning). A few of my top make-ahead breakfasts include: smoothie packs, fruit on the bottom yogurt, overnight oats, breakfast cookies, pancakes/waffles, muffins, hardboiled eggs, egg and cheese biscuits, and breakfast burritos (recipe coming very soon).

One Bowl Carrot Cake Breakfast Cookies: A healthy breakfast cookie made with oats and whole grain flour the whole family will love!

One Bowl Carrot Cake Breakfast Cookies are among the most requested make-ahead breakfast option on my list. Maybe it’s the word “cookie” that entices my family into a healthy breakfast? I can just hear Piper’s conversation with his kindergarten teacher when school starts this fall, “I had cookies for breakfast, Mrs. Jones. Carrot Cake Cookies!” I should probably explain my whole peace of mind healthy breakfast deal before his first day. Noted.

One Bowl Carrot Cake Breakfast Cookies: A healthy breakfast cookie made with oats and whole grain flour the whole family will love!

These cookies are super easy to make and only require, as the name describes,  one bowl. Ah, peace of mind! Without five dirty bowls lined up in the sink our favorite breakfast cookies can be mixed, baked, and enjoyed in a clean kitchen with time to spare. Since breakfast is the most important meal of day, these cookies are made with wholesome ingredients: oats, whole grain einkorn flour (learn more about this flour here), freshly grated carrots, apples, coconut, and a bit of spice. And don’t forget the butter…it’s good for you!

Set out the plates for breakfast and whip up of a few of our favorite one bowl breakfast cookies. Mornings just got a whole lot brighter and more peaceful.

One Bowl Carrot Cake Breakfast Cookies
 
Ingredients
  • 8 TB butter, softened
  • ⅓ cup honey
  • 2 eggs
  • 1½ cups old-fashioned rolled oats (where to buy)
  • 1½ cups einkorn flour (where to buy) Whole wheat pastry flour may work for a substitute.
  • 1 cup shredded carrots (about 2 medium-large carrots)
  • 1 cup finely chopped apples (about 1 large apple) I like sweet apples: Fuji, Gala, Jonagold.
  • ½ cup chopped pecans
  • ⅓ cup shredded unsweetened coconut
  • 2 tsp ground cinnamon
  • 1 tsp baking soda
  • ⅛ tsp salt
Instructions
  1. Preheat the oven to 350F.
  2. 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.
  3. 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.
  4. 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 the spoon.
  5. Bake the cookies for 13-15 minutes until golden brown. Sprinkle with extra shredded coconut, if desired. Allow to cool before serving.
Notes
The “where to buy” links provide links to the actual products I use. As always, I recommend shopping around online and at local stores for the best prices and products you love. Find all my favorite kitchen tool essentials, here.
Nutrition Information
Serving size: Makes 12-15 cookies, depending on size

Breakfast cookies may be frozen for 3-6 months for the ultimate make-ahead breakfast.

One Bowl Carrot Cake Breakfast Cookies: A healthy breakfast cookie made with oats and whole grain flour the whole family will love!

 More Real Food You May Like:

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DIY Freezer Smoothie Packs 

 



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30 Comments

  • Birthe says:

    Those are delicous! I used only 1/4 cup of honey because I really wanted to keep the sweetness to a minimum.
    Looking forward to more great recipes 🙂

  • Lindsey says:

    I’m snacking on these as I comment and they are freakishly good and addicting. I don’t know how many will make it to the freeze part 🙂 My two year old is loving them too which is an added bonus. Do you think adding flax would work?

    • Kristin Marr says:

      Lol, Lindsey! I always have to double the recipe because we eat sooo many! I think flax seeds would be a great addition to the cookies…either ground or whole will work great.

  • Mary says:

    can I use regular all purpose flour, if so do I need to alter cook time?

  • Cassie Berryhill says:

    I made these using regular flour and I omitted the apples but added 1/2 cup brown sugar and they are delicious!

    Do you have any other flavor variations? My husband loves to eat the Belvita soft-baked breakfasts in the morning and I was hoping to replace his banana bread flavor with something homemade…

    • Kristin Marr says:

      Hey Cassie, I’m so glad you like the breakfast cookies! I’ve been working on a few variations including a banana version. Hopefully, I’ll have a new breakfast cookie posted within a few weeks!

  • Melissa says:

    This sounds delicious!
    What could I substitute the pecans with, as I’m allergic to nuts?

  • Grace.S says:

    These look great, and I am very exited to try them, but I do not have oats on hand. Is there something else I could use in place of the oats?

    • Kristin Marr says:

      Hey Grace, Oats really make the texture of these cookies. You may be able to turn them into flour-based cookies, but I’m not sure of the exact flour measurement needed. Let me know if you try.

  • Shannon M says:

    Wow, these are amazing. I just took my first batch out of the oven and they’re superb. I’m stocking my freezer in preparation for our first baby but I’m not sure I can stop myself from gobbling these up before baby is here!

    I added raisins and doubled the recipe with no issue, btw.

  • P four says:

    Hi we are all gluten free here.
    Can I add banana instead of the flour to hold this together?
    If yes how much?
    Or what else do you recommend?

  • Angi says:

    These look amazing! I would love to try these however, I am trying to minimize grain intake – could I substitute einkorn flour with coconut flower and the old-fashioned-rolled oats with steel cut oats?

    Thank you for your blog, so very insightful and lovely 🙂

  • Cheryl says:

    Have you ever tried making these into muffins? If so, what alterations, if any, would be needed?

    • Kristin Marr says:

      Hey Cheryl, I haven’t tried making these into muffins, but I love the idea! I’m putting a carrot cake breakfast muffin on my “to make” list. The only change I would make regarding your question about turning this recipe into muffins is adding 1 teaspoon of baking powder.

  • Mirjam says:

    Hi, these look great! Would it be possible to freeze these before baking? Or do you bake them, freeze them, and than pop them in the oven to thaw/warm up again? (if the latter, for how long?)

    • Kristin Marr says:

      Hey Mirjam, I haven’t tried freezing these cookies raw, yet. I think they would freeze very well–just freeze the batter on a greased or parchment-lined baking sheet, and then transfer them to a freezer-safe container once solid.

      To reheat the cookie (once baked and frozen), warm in a 300F oven for about 10 minutes- this will help them crisp versus being a mushy cookie. You can also defrost in the fridge overnight or the counter and then warm in the oven.

  • Nicki says:

    I tried these tonight and my family really enjoyed them. We eat gluten free, so I subbed the flour for a gluten free all purpose flour. They worked wonderfully! (I also omitted the coconut because we didn’t have any.) Thanks for a great healthy cookie recipe. I’m always on the look out for new ones.

  • Laura says:

    I just want to say that I love your blog. I seriously love all of your posts. I would love to do what you do as a career for myself! Oh but I’m dreaming. Anyways, thought I’d just let you know, you rock! Hehe thanks for all the awesome recipes.

  • Justine says:

    These are fantastic . I ground the oats bc I prefer the consistency and used whole wheat pastry flour without any issues . I’ve also subbed applesauce for the honey which is pretty good too ( but we prefer the sweeter cookie) big or little it tastes great every way

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