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Photo:Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel
Active Time:15 minsTotal Time:1 hr 5 minsServings:10Jump to Nutrition Facts
Active Time:15 minsTotal Time:1 hr 5 minsServings:10
Active Time:15 mins
Active Time:
15 mins
Total Time:1 hr 5 mins
Total Time:
1 hr 5 mins
Servings:10
Servings:
10
Jump to Nutrition Facts
Jump to recipeMornings on the go are easy when you can reach for one of theseCarrot Cake Breakfast Cookies.Packed with carrots, walnuts, raisins and coconut, these convenient, portable cookies feature all the flavors you know and love. Plus, all of the classic carrot cake ingredients add health benefits, from the antioxidants in the carrots to the omega-3 fatty acids in the walnuts.Of course, we couldn’t forget about the cream cheese icing, which contributes a nice sweetness. Make a batch of these cookies whenever you want to eat dessert for breakfast—and keep reading to get all of our tips for storage, prep and more.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!We use canola oil in the dough as it has a more neutral taste, but you can swap in unrefined coconut oil. It will increase the coconut flavor and also make the dough easier to form since it is not as wet as canola.Buy matchstick carrots from the grocery store to save yourself time on prep.While we love the combination of walnuts and raisins, you can swap in other nuts and fruits. Try pecans and cranberries for a fun twist.Nutrition NotesCarrots’orange hue adds color to these cookies, and it also reflects the beta carotene in the vegetable. Beta carotene is an antioxidant that may help support eye health, specifically reducing risk of age-related diseases like macular degeneration. The antioxidant also helps produce vitamin A, which is beneficial for immune health. In turn, vitamin A and beta carotene may also reduce inflammation in the body.Cognitive health and heart health are both supported when you eatwalnuts.The nuts containomega-3 fatty acidswhose antioxidants have been shown to protect cell membranes, like the ones around our brain cells. Meanwhile, eating walnuts may help reduce cholesterol, as they are lower in sodium and saturated fat.Oatsare a good source of fiber, a nutrient that may help slow down digestion so you feel full for longer. The soluble fiber in oats, beta-glucan, can also support your digestive health.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel
Jump to recipe
Mornings on the go are easy when you can reach for one of theseCarrot Cake Breakfast Cookies.Packed with carrots, walnuts, raisins and coconut, these convenient, portable cookies feature all the flavors you know and love. Plus, all of the classic carrot cake ingredients add health benefits, from the antioxidants in the carrots to the omega-3 fatty acids in the walnuts.Of course, we couldn’t forget about the cream cheese icing, which contributes a nice sweetness. Make a batch of these cookies whenever you want to eat dessert for breakfast—and keep reading to get all of our tips for storage, prep and more.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!We use canola oil in the dough as it has a more neutral taste, but you can swap in unrefined coconut oil. It will increase the coconut flavor and also make the dough easier to form since it is not as wet as canola.Buy matchstick carrots from the grocery store to save yourself time on prep.While we love the combination of walnuts and raisins, you can swap in other nuts and fruits. Try pecans and cranberries for a fun twist.Nutrition NotesCarrots’orange hue adds color to these cookies, and it also reflects the beta carotene in the vegetable. Beta carotene is an antioxidant that may help support eye health, specifically reducing risk of age-related diseases like macular degeneration. The antioxidant also helps produce vitamin A, which is beneficial for immune health. In turn, vitamin A and beta carotene may also reduce inflammation in the body.Cognitive health and heart health are both supported when you eatwalnuts.The nuts containomega-3 fatty acidswhose antioxidants have been shown to protect cell membranes, like the ones around our brain cells. Meanwhile, eating walnuts may help reduce cholesterol, as they are lower in sodium and saturated fat.Oatsare a good source of fiber, a nutrient that may help slow down digestion so you feel full for longer. The soluble fiber in oats, beta-glucan, can also support your digestive health.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel
Mornings on the go are easy when you can reach for one of theseCarrot Cake Breakfast Cookies.Packed with carrots, walnuts, raisins and coconut, these convenient, portable cookies feature all the flavors you know and love. Plus, all of the classic carrot cake ingredients add health benefits, from the antioxidants in the carrots to the omega-3 fatty acids in the walnuts.
Of course, we couldn’t forget about the cream cheese icing, which contributes a nice sweetness. Make a batch of these cookies whenever you want to eat dessert for breakfast—and keep reading to get all of our tips for storage, prep and more.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients1cupold-fashioned rolled oats1/2cupall-purpose flour1/2cupwhole-wheat flour1teaspoonbaking powder1teaspoonground cinnamon1/2teaspoonground ginger1/4teaspoonground nutmeg1cupshredded carrots1/2cupunsweetened shredded coconut1/2cupchopped walnuts1/4cupraisins1/3cuppuremaple syrup1/3cupcanola oil1 1/2teaspoonsvanilla extract, divided2ouncesreduced-fat cream cheese(1/4cup), softened1tablespoonplus1 1/2teaspoonsconfectioners' sugar1tablespoonwhole milk
Cook Mode(Keep screen awake)
Ingredients
1cupold-fashioned rolled oats
1/2cupall-purpose flour
1/2cupwhole-wheat flour
1teaspoonbaking powder
1teaspoonground cinnamon
1/2teaspoonground ginger
1/4teaspoonground nutmeg
1cupshredded carrots
1/2cupunsweetened shredded coconut
1/2cupchopped walnuts
1/4cupraisins
1/3cuppuremaple syrup
1/3cupcanola oil
1 1/2teaspoonsvanilla extract, divided
2ouncesreduced-fat cream cheese(1/4cup), softened
1tablespoonplus1 1/2teaspoonsconfectioners' sugar
1tablespoonwhole milk
DirectionsPreheat oven to 375°F. Line a large baking sheet with parchment paper. Stir oats, all-purpose flour, whole-wheat flour, baking powder, cinnamon, ginger and nutmeg together in a large bowl until combined. Add carrots, coconut, walnuts and raisins; stir until evenly distributed.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla MontielWhisk maple syrup, oil and 1 teaspoon vanilla in a small bowl until combined; add to the oat mixture and fold until just combined.Using a 1/4-cup measuring cup or a 2-ounce cookie scoop, scoop 10 balls of dough onto the prepared baking sheet; flatten to 3/4-inch thickness. Bake until golden brown and firm, about 15 minutes. Let cool on the pan for 5 minutes; transfer to a wire rack to cool completely, about 30 minutes.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla MontielMeanwhile, place cream cheese and confectioners’ sugar in a medium bowl; whisk vigorously until smooth. Add milk and the remaining 1/2 teaspoon vanilla; whisk until smooth. Drizzle over the cookies.Frequently Asked QuestionsStore unglazed cookies (Steps 1–3) in an airtight container at room temperature for up to 4 days. Refrigerate frosting in an airtight container for up to 4 days. Glaze cookies before serving.You can make the cookie dough in advance and then freeze it. Scoop the dough onto a parchment-paper–lined baking sheet and freeze until partially frozen, about 30 minutes. Transfer the dough mounds to a zip-top freezer bag and freeze until ready to bake, up to 2 months. To bake from frozen, preheat oven to 375°F. Transfer the dough mounds to a parchment-paper–lined baking sheet and bake until golden brown and firm, 25 to 30 minutes.EatingWell.com, August 2024
Directions
Preheat oven to 375°F. Line a large baking sheet with parchment paper. Stir oats, all-purpose flour, whole-wheat flour, baking powder, cinnamon, ginger and nutmeg together in a large bowl until combined. Add carrots, coconut, walnuts and raisins; stir until evenly distributed.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla MontielWhisk maple syrup, oil and 1 teaspoon vanilla in a small bowl until combined; add to the oat mixture and fold until just combined.Using a 1/4-cup measuring cup or a 2-ounce cookie scoop, scoop 10 balls of dough onto the prepared baking sheet; flatten to 3/4-inch thickness. Bake until golden brown and firm, about 15 minutes. Let cool on the pan for 5 minutes; transfer to a wire rack to cool completely, about 30 minutes.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla MontielMeanwhile, place cream cheese and confectioners’ sugar in a medium bowl; whisk vigorously until smooth. Add milk and the remaining 1/2 teaspoon vanilla; whisk until smooth. Drizzle over the cookies.Frequently Asked QuestionsStore unglazed cookies (Steps 1–3) in an airtight container at room temperature for up to 4 days. Refrigerate frosting in an airtight container for up to 4 days. Glaze cookies before serving.You can make the cookie dough in advance and then freeze it. Scoop the dough onto a parchment-paper–lined baking sheet and freeze until partially frozen, about 30 minutes. Transfer the dough mounds to a zip-top freezer bag and freeze until ready to bake, up to 2 months. To bake from frozen, preheat oven to 375°F. Transfer the dough mounds to a parchment-paper–lined baking sheet and bake until golden brown and firm, 25 to 30 minutes.
Preheat oven to 375°F. Line a large baking sheet with parchment paper. Stir oats, all-purpose flour, whole-wheat flour, baking powder, cinnamon, ginger and nutmeg together in a large bowl until combined. Add carrots, coconut, walnuts and raisins; stir until evenly distributed.
Whisk maple syrup, oil and 1 teaspoon vanilla in a small bowl until combined; add to the oat mixture and fold until just combined.
Using a 1/4-cup measuring cup or a 2-ounce cookie scoop, scoop 10 balls of dough onto the prepared baking sheet; flatten to 3/4-inch thickness. Bake until golden brown and firm, about 15 minutes. Let cool on the pan for 5 minutes; transfer to a wire rack to cool completely, about 30 minutes.
Meanwhile, place cream cheese and confectioners’ sugar in a medium bowl; whisk vigorously until smooth. Add milk and the remaining 1/2 teaspoon vanilla; whisk until smooth. Drizzle over the cookies.
Frequently Asked QuestionsStore unglazed cookies (Steps 1–3) in an airtight container at room temperature for up to 4 days. Refrigerate frosting in an airtight container for up to 4 days. Glaze cookies before serving.You can make the cookie dough in advance and then freeze it. Scoop the dough onto a parchment-paper–lined baking sheet and freeze until partially frozen, about 30 minutes. Transfer the dough mounds to a zip-top freezer bag and freeze until ready to bake, up to 2 months. To bake from frozen, preheat oven to 375°F. Transfer the dough mounds to a parchment-paper–lined baking sheet and bake until golden brown and firm, 25 to 30 minutes.
Frequently Asked Questions
Store unglazed cookies (Steps 1–3) in an airtight container at room temperature for up to 4 days. Refrigerate frosting in an airtight container for up to 4 days. Glaze cookies before serving.
You can make the cookie dough in advance and then freeze it. Scoop the dough onto a parchment-paper–lined baking sheet and freeze until partially frozen, about 30 minutes. Transfer the dough mounds to a zip-top freezer bag and freeze until ready to bake, up to 2 months. To bake from frozen, preheat oven to 375°F. Transfer the dough mounds to a parchment-paper–lined baking sheet and bake until golden brown and firm, 25 to 30 minutes.
EatingWell.com, August 2024
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Nutrition Facts(per serving)272Calories16gFat30gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Alex Loh
