Oat Breakfast Cookies with Greek Yogurt Glaze

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Well, finally Friday is here. Eureka! Time to celebrate with a healthy breakfast cookie!

Wait, what?

Ok, maybe the weekend isn’t the time to eat uber healthy, but you’re gonna want to make these pronto because they really are yummy. And easy. And healthy. And cute. And delicious. This breakfast is basically oatmeal meets carrot cake meets oatmeal bars meets cookies. Meaning: a whole lotta yum that you gotts-ta-shovel straight into your mouth. {I’m a professional shoveler, fyi.}

Also, I would like to take the time to declare that cookies for breakfast is ALWAYS the better choice.

Thank you.

My husband is not a fan of carrot cake {<—what’ wrong with him?} but LOVED these. Who woulda thunk it? My daughter also was a little OB.SESSED. with these cookies because 1. they were the size of her face 2. she helped make them and 3. I let her lick the glaze off before she ate one. Thats the 3 year old method for eating anything with frosting, icing and/or glaze. Aren’t you all so glad you have me around to explain these sorts of things? Thought so. 

Ok, lets make cookies!

Start with some coconut oil, brown sugar and maple syrup in a bowl. Softened butter will work too.

Try to cream these ingredients together as best as you can. If you have a hand blender, crack that baby out.

Now grate some carrot and add it to the bowl

along with an egg

and some vanilla. Excuse the blurriness of the photo. My daughter doesn’t quite understand the word ‘wait’.

Speaking of which…hello my darlin’! She was helping me measure and stir. This photo was taken in the middle of her saying “cookies!” She is her mother’s daughter.

Once all those wet ingredients are incorporated, stir in all the dry – 2 kinds of flour, leavenings, cinnamon and nutmeg.

Last thing: oats! They do the body good.

Voila! Cookie dough!

Plop 8 hefty scoops onto a baking sheet and stick into a hot 350 degree oven.

While those are baking, we’ll make the glaze. Start out with a little powdered sugar and greek yogurt in a bowl.

Dribble in a little vanilla and stir.

Mine was a really good drizzling consistency without having to add in any milk. Feel free to add a few dribbles to get the consistency you want.

After a few minutes your cookies should be ready to pull out of the oven. Cool these guys a few minutes before trying to transfer them to the cooling rack. Then drizzle away!

Ok, now’s about that time to taste test! Mmmm….soft, chewy, cake-like texture with a light spiciness from the cinnamon and tang from the yogurt glaze. Perfection!

Finger-lickin’ good!

Have a great weekend 🙂

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Oat Breakfast Cookies with Greek Yogurt Glaze

These delicious carrot oat Breakfast Cookies are sure to please your family when oatmeal meets carrot cake meets oatmeal bars meets cookies.

servings 8 large cookies

Prep Time 20 mins

Cook Time 12 mins

Total Time 32 mins

Ingredients

For the cookies-

• ▢ 1/3 cup coconut oil
• ▢ 1/4 cup brown sugar
• ▢ 1/4 cup maple syrup
• ▢ 1 egg
• ▢ 1/2 teaspoon vanilla
• ▢ 1 cup grated carrot
• ▢ 1/4 cup unbleached all purpose flour
• ▢ 1/2 cup whole wheat pastry flour
• ▢ 1/2 teaspoon baking powder
• ▢ 1/8 teaspoon baking soda
• ▢ 1/4 teaspoon salt
• ▢ 1/2 teaspoon cinnamon
• ▢ 1/8 teaspoon nutmeg
• ▢ 1/2 cup rolled oats

For the glaze-

• ▢ 2 tablespoons greek yogurt
• ▢ 3 tablespoons powdered sugar
• ▢ 1/4 teaspoon vanilla extract
• ▢ milk if needed

US Customary - Metric

Instructions

• Preheat oven to 350 degrees. Line a baking sheet with silicone baking mat and set aside.
• Cream coconut oil, brown sugar and maple syrup together until light and fluffy. Stir in egg, vanilla and carrot.
• Add in all remaining dry ingredients and stir until just combined.
• Scoop 8 heaping tablespoons of dough onto prepared mat and bake 10-12 minutes or until lightly browned and matte. Set aside to cool.
• In a small bowl, stir all ingredients for glaze together until smooth. Stir in a little milk if needed to reach a good drizzling consistency. Drizzle over warm cookies and serve.

Nutrition

Calories: 221kcal | Carbohydrates: 30g | Protein: 3g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 21mg | Sodium: 114mg | Potassium: 167mg | Fiber: 2g | Sugar: 17g | Vitamin A: 2703IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg

Course: Breakfast

Cuisine: American

Keyword: breakfast cookies