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These delicious Carrot Oatmeal Breakfast Cookies have a cake-like texture with a light cinnamon spiciness, plus a little tang from a homemade yogurt glaze. You came here looking for a delicious AND nutritious breakfast cookie, well let me tell you – these cookies taste like carrot cake meets oatmeal cookies and are sure to please the whole family!
Why You’ll Love This Healthy Breakfast Idea!
Who wouldn’t want to eat cookies for breakfast!? We all know the health benefits of eating healthy fats like coconut oil and whole foods like carrots and oatmeal, so why be boring with it? Let’s put them in a cookie!! Having these ready and waiting is so much easier than making a bowl of oatmeal in the morning. These healthy breakfast cookies are a great on-the-go breakfast for those busy mornings.
This recipe is full of nutritious ingredients! Here is everything you’ll need to gather up to make these healthy oatmeal cookies!
- coconut oil- to moisten. You can also substitute with apple sauce for a healthy vegan option.
- brown sugar- to sweeten.
- maple syrup- use a good quality pure maple syrup!
- one egg- adds texture and binds everything together
- vanilla extract- for added flavor
- carrots- adds moisture
- all purpose flour- fills out the cookies. Can also use almond flour.
- whole wheat pastry flour- fills out the cookies. Bob’s Red Mill pastry flour is a great option if you can find it. All-purpose flour will work if you’re in a pinch.
- baking powder + baking soda- leavening agents that puff up and rise the cookies.
- salt- helps to balance out all the flavors
- cinnamon + nutmeg- classic carrot cake spices
- old-fashioned rolled oats- gives the best chewy texture in a cookie. Don’t use the instant oats in the little packets for cereal. I prefer Bob’s Red Mill Organic Old-Fashioned Rolled Oats. You can also use gluten-free oats.
For the yogurt glaze-
- greek yogurt– plain or vanilla greek yogurt- I like to use The Greek God’s Greek Yogurt.
- powdered sugar– to sweeten the glaze
- vanilla extract– adds a little flavor!
- milk- if needed to thin out the glaze to a good drizzle consistency.
How to Make Carrot Oatmeal Breakfast Cookies
These healthy carrot cake cookies whip up quickly and the recipe is straight forward. For full recipe details, including ingredients and measurements, see the printable recipe card down below. Here are step-by-step directions on what to expect when making this recipe:
Preheat + Prep Cookie Sheet
Preheat oven. Line a cookie sheet with parchment paper or a silicone baking mat and set it aside.
Make the Cookie Dough
In a large bowl, cream coconut oil, brown sugar, and maple syrup together until light and fluffy. Stir in egg, vanilla, and shredded carrots.
Add in remaining dry ingredients (both flours, baking powder, baking soda, salt, nutmeg, cinnamon and old-fashioned oats) to the wet ingredients mixture and stir until just combined. Be sure not to over mix. 😉
Bake + Cool
Using a cookie scoop, make 8 heaping tablespoons of cookie dough onto the prepared cookie sheet and bake until lightly golden brown and matte in appearance. If the cookies still have a glossy or shiny sheen to them, continue to bake until no longer shiny. Set aside on a wire rack to cool.
Make the Greek Yogurt Glaze
In a small bowl, stir greek yogurt, powdered sugar and vanilla together until smooth. Stir in a little milk if needed to reach a good drizzling consistency.
Drizzle Glaze Over Warm Cookies
Drizzle yogurt glaze over warm cookies and serve.
Variations- Make These Your Own Way!
To change these breakfast cookies up and make them your own, consider playing around with these ingredients!
- Add Nuts or Seeds: walnuts, almonds, cashews, sunflower seeds, pumpkin seeds, chia seeds, shredded coconut, etc.
- Add Chocolate Chips: white, dark, milk chocolate chips, peanut butter chips, butterscotch chips, etc.
- Add fruit: grated apple or diced dried fruit
- Switch Out Spices: ginger, cardamom, clove, etc.
Storing Carrot Oatmeal Breakfast Cookies
Store leftover cookies in an airtight container at room temperature for up to 2 weeks! You can also freeze these cookies!
To Freeze, place cooled cookies in a freezer safe, airtight container or zip top bag. Place in freezer for up to 2 months. Allow to thaw at room temperature.
FAQ About Carrot Oatmeal Breakfast Cookies
Technically you can. Just be aware that the chewiness and texture will not be the same as the recipe directs.
Yes! The taste and texture won’t change enough to notice a difference.
Yes! These are great for make ahead and meal prep! They store at room temperature in an airtight container for up to 2 weeks! They also freeze really well for up to 2 months!
More Sweet Breakfast Recipes to Try!
- Easiest Overnight Oats
- Carrot Cake Protein Bites
- Oatmeal Pancakes
- Carrot Cake Oatmeal
- Whole Wheat Carrot Muffins
I hope you love these breakfast cookies as much as we do! It’s a great recipe to meal prep some breakfasts for the week, as well as a healthy Easter snack! The printable recipe card is down below. Enjoy, friends! 🙂
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
Carrot Oatmeal Breakfast Cookies
For the cookies-
- Preheat oven to 350° F. 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 extract and carrot.
- Add in all remaining dry ingredients and stir until just combined.
- Using a cookie scoop, scoop 8 heaping tablespoons of dough onto prepared baking sheet 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.