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Carrot Cake Cookies

Carrot Cake Breakfast Cookies

An easy one-bowl Easter sweet treat that you can feel good about eating. Even at breakfast!

Course baked goods, baking, Breakfast, cookie, cookies, dairy free, Dessert, healthy, refined sugar free, Snack, snacks, sweet, sweet treat
Keyword baked good, baked goods, baking, breakfast, breakfast food, brunch, cake, carrot, cookie, cookies, dairy free, easy, gluten free, healthy, healthy indulgence, peanut butter, sugar free
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 18
Author Renata

Ingredients

For the cookies:

  • 2 cups old fashioned oats
  • 2 carrots, grated
  • 1/2 cup sugar free peanut butter
  • 2 tbsp honey
  • 1 tsp vanilla extract
  • 1.5 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 cup chopped pecans
  • 1/4 cup dried fruit such as raisins, apricots etc.
  • 1/4 cup water

For the frosting:

  • 2 oz cream cheese or Neufchatel softened to room temperature
  • 1/2 tsp vanilla extract
  • 1/2 tsp stevia or monkfruit sweetener
  • 1/2 tbsp water

Instructions

For the cookies:

  1. Preheat the oven to 350 deg F. Prep a cookie sheet with a non-stick mat, or spray on your favorite non-stick spray.

  2. In a large bowl, add peanut butter and honey. Mix well.

  3. Add in the oats, carrots, vanilla extract, cinnamon, nutmeg, dried fruit and water. Mix till thoroughly combined. The mixture should hold together when pressed with your fingers.

  4. Take large tablespoons and roll into a ball in your hand.

  5. Place the balls on the cookie sheet and use your hand to press the ball into a flat cookie shape, about 1/2" thick.

  6. Repeat steps 4) and 5) with the remaining mixture.

  7. Bake at 350 degrees for 15-20 minutes until lightly golden brown.

  8. Allow the cookies to cool completely before frosting.

For the frosting:

  1. In a small bowl, mix all ingredients together with a whisk till smooth and drizzle-able.

  2. Drizzle frosting on the cooled cookies, or use a piping bag or resealable bag with a small piece of the corner cut off, to pipe frosting on the cookies.

Recipe Notes

Store cookies in an airtight container in the fridge for up to 1 week.