These healthy and freezer-friendly carrot cake breakfast cookies are packed with nutritious ingredients, fiber and protein. They’re the perfect make-ahead breakfast! Yields 14-16 cookies
- 1 medium apple, finely grated
- 1 medium carrot, finely grated
- 2 large ripe banana
- 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, maple syrup, and vanilla and mix to combine well.
- Add apples, carrots, oats, flax, cinnamon, salt, baking powder, raisins and chocolate chips right to the bowl 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 much 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
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