Cookies and milk just became a breakfast option with these healthy breakfast cookie recipes! They are naturally gluten-free and easy to make as you can see in this video.
In the video, I share 3 of my favorite recipes, but today we’re focusing on the Carrot Cake Breakfast Cookies.
The base ingredients for each of these recipes is peanut butter, quick oats, and honey! Plus, you can eat the batter by the spoonful! #Winning!
Can you make these cookies nut-free?
Absolutely! Since a lot of schools are a nut-free zone and with the abundance of nut allergies, you can make any of these breakfast cookies with a nut-free alternative, like sunflower butter.
How to make vegan cookies
If honey isn’t your sweetener of choice, swap it out for maple syrup and boom! You’ve got healthy vegan breakfast cookies.
What I love is that these recipes are a one-bowl-wonder; meaning, you don’t need a mixer or fancy equipment. The one-bowl method also means minimal clean-up! Woo-hoo!
These recipes are sure to be a winner for your household. In fact, that’s the only kind of recipe you’ll find in any of our family meal plans. We all know that mealtime success starts with a good plan, and that’s exactly what we do.
The MOMables Classic Meal Plans have family-favorite recipes, meal prep sheets to help you get organized and a complete shopping list! Yes, we love it too!
Today’s Carrot Cake Breakfast Cookie has a hearty, chewy texture that’s perfect if you love carrot cake –but these cookies are much healthier! There are no processed ingredients here and are the ideal morning fuel with some pieces of walnuts and raisins.
I know, you probably had your eye on the other two cookies in the video too and I can’t blame you!
The Pumpkin Pie Breakfast Cookies get their name from the pumpkin spice in the recipe –which is great any time of year. The pumpkin puree makes these incredibly moist and the cloves, cinnamon, and nutmeg give them that delicious familiar taste we all know and love!
And finally, the Chocolate Peanut Butter Breakfast Cookie is the best way to eat both cookies and chocolate for breakfast! Seriously though, they taste indulgent, but thankfully they aren’t!
Can you use frozen bananas to make these healthier?
Overripe bananas are best for this recipe; which means that even the frozen ones all the way in the back of your freezer work great. So, if you haven’t gotten around to using them for those smoothies… yeah those.
Can you freeze these cookies?
In case you can’t decide which one to make first, and because each recipe yields 12 cookies, you might have to turn to your friend, the freezer to help out with storage since these recipes are freezer friendly!
So you can eat, freeze, and repeat! Wrap any leftovers, if there are any, with plastic wrap and freeze for up to 1 month. To reheat, thaw them out and eat cold or at room temperature or warm in the toaster oven or microwave.
More Breakfast Cookies
Below, you’ll see the Carrot Cake Breakfast Cookie recipe that we made in today’s video. When you’re done with this recipe, you can try the Chocolate Peanut Butter Breakfast Cookie Recipe and the Pumpkin Pie Breakfast Cookie we talked about.
Yes, I’m breakfast cookie obsessed, but after you try these three cookies, you’ll understand why!
Carrot Cake Breakfast Cookie Recipe
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 15 cookie 1x
- 1/2 cup mashed banana, about 1 large
- 1/2 cup natural peanut butter, or nut free
- 1/4 cup honey
- 1 tablespoon vanilla
- 1 1/4 cup quick oats
- 2 teaspoons ground cinnamon
- ¼ teaspoon nutmeg, optional
- ¼ teaspoon ground cloves, optional
- 1/2 teaspoon baking powder
- 1/2 cup finely grated carrot, about 1 large
- 1/3 cup chopped walnuts
- 1/4 cup raisins
- Preheat the oven to 350°F. Line a cookie sheet with parchment paper.
- In a large bowl, stir together the banana, peanut butter, honey, and vanilla.
- To the banana and peanut butter mixture add the oats, cinnamon, and baking powder.
- Stir the oat mixture into the banana mixture until combined. Add in the grated carrot, walnuts, and raisins, stir to combine.
- Using a cookie scooper, drop mounds of dough 2 inches apart on the prepared cookie sheets. Using your hands, flatten, and spread each mound of dough shaped like a cookie.
- Place in the preheated oven and bake for 15 minutes. Remove from oven and allow cookies to cool down.
Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months. Thaw before serving.
- Serving Size: 1 cookie
- Calories: 149
- Sugar: 7.9g
- Sodium: 40.2mg
- Fat: 9.8g
- Saturated Fat: 1.4g
- Carbohydrates: 14.6g
- Fiber: 1.4g
- Protein: 3g
- Cholesterol: 0mg