It has been so fun to see our family and friends making these OG one bowl breakfast power cookies virtually the past couple of weeks! I got a rare surge of late night energy after Wylder went to bed the other night and decided to reinvent them!
Meik loooves carrot cake so I figured I’d give them a go carrot cake edition! They turned out so well, I had to share them with you!
It is hard to believe that this is my first post in a YEAR since those beautiful beet overnight oats!! How did that happen?! After posting every week for years, I was positive that no baby would change this! I had these grand plans of batching a bunch of content in the weeks leading up to Wylder’s arrival so I wouldn’t have to skip a beat! Once I made my way through those I would surely be ready to be back at work full time, you know, 2 or 3 months after he was born, right?!
His surprise arrival 3 weeks early had me getting none of the blogs I had planned done. To be completely honest being self-employed and someone who absolutely loves my work I found it hard at times to just give myself permission to enjoy this time. But each time I thought I’d be ready to jump back in I could feel my heart pulling me to just slow down and enjoy this time with my little man. And I’m so happy I did!
Although I’ve been working part time with a few freelance projects and connecting with you guys in more casual behind the scenes cooking and posts on Instagram I have really been missing sharing with you here, on the blog and working with clients one on one!
So I CANNOT wait to be back in your kitchens on a regular basis! (Although it seems these one pan crispy cauliflower bowls did a good job filling the void while I’ve been away!)
Ok, let’s get to these carrot cake breakfast cookies shall we?
The batter was a bit more wet with the moisture of from the apple and carrots so I made a few mods but they are just as quick, easy and delicious as the originals!
How to Store Breakfast Cookies
Store in an airtight container for 2-3 days
Store in an airtight container for up to a week
Store in an airtight container for up to 3 months. Suggest placing parchment paper between layers of cookies to prevent them from sticking together
Nutrition Benefits of Carrot Cake Breakfast Cookies
- Packed with soluble fiber, a fiber particularly known to help balance blood sugars, reduce cholesterol and keep you feeling full longer after eating!
- Rich in micronutrient iron, important for oxygen flow throughout the body and energy levels.
- Great source of both insoluble fiber (in the peel) and soluble fiber (in the flesh)
- Contain antioxidant Vitamin C which helps your body absorb the plant based iron found in the oats!
- Antioxidant rich, containing Vitamin C and carotenoids like beta-carotene (which our body converts into Vitamin A). These vitamins play an important role in our immune function and eye heatlth!
Add Ins & Swaps for Breakfast Cookies
These cookies are also delicious with the addition of nuts or seeds. Start with ¼ cup and adjust as you like!
Nut & Seed Options
- Sunflower seeds
- Pumpkin seeds
- Sunflower Seeds
Fresh & Dried Fruit Options
- Fresh or dried pineapple
- Dried Mango
- Goji Berries
- Golden Berries
How to Make Breakfast Cookies
I opted to use my food processor to grate the apple and carrots. It makes the process so much quicker! If you don’t have one, no worries! Just use a regular old grater!
Next, use a fork or handheld beaters to mash the bananas then the remaining wet ingredients. Next, add all of the dry ingredients to the bowl and mix to combine all ingredients evenly. If you are finding the the dough is still quite wet, add more oats or flax, 1 Tbsp at a time until desired consistency is reached.
Scoop cookies into 12-16 evenly sized balls and lay them on a parchment lined sheet, spaced at least an inch apart. Press the tops to flatten a bit and Bake for 16-18 minutes for a soft on the inside breakfast cookie!Print
These one-bowl breakfast cookies are packed with healthy ingredients like apples, carrots and oats. Great to prep ahead and freezer friendly for quick weekday breakfasts.
- 2 large ripe banana
- 1 medium apple, finely grated
- 1 medium carrot, finely grated
- 1/3 cup peanut butter
- ¼ cup maple syrup
- 2 tsp vanilla extract
- 2 cups quick or rolled oats
- ¼ cup ground flax
- 1 tsp cinnamon
- ½ tsp salt
- 1 tsp baking powder
- 1/4 cup raisins
- ¼ (45 g) cup of dark chocolate chips or chopped chunks *optional
- Preheat the oven to 350F.
- Line a baking sheet with parchment paper and put aside.
- Use your food processor or grater to grate the apple and carrot on the smallest setting.
- In a medium sized mixing bowl, add the banana and mash with the back of a fork until a paste is formed. Add the peanut butter and vanilla and mix to combine well.
- Add the remaining ingredients and mix with a fork until well combined. If batter seems too wet, add more oats or flax 1 Tbsp at a time. If ingredients aren’t sticking together, don’t be afraid to get in there with your hands!
- Scoop into 14-16 evenly sized balls. Roll them together to get them to stick and then flatten them out on the baking sheet – these won’t spread so it’s ok if they’re close together.
- Bake for 15-18 minutes, depending on if you like them more soft or crispy. Remove from the oven and let them sit for 10 minutes before packing them up (no one said you have to wait to test one!)
- Sub craisins or goji berries for raisins
- Can replace peanut butter for almond butter or other nut or seed butter of choice
- Category: Baking
- Method: Oven Baked
- Cuisine: North American
Keywords: prep ahead, freezer friendly, kid friendly