Gluten-Free Carrot Cake Breakfast Cookies are packed with good-for-you ingredients and are ready in just 20 seconds out of the freezer!
File these babies under taste better than they look because – I know – but WAIT UNTIL YOU TASTE!
A friend recently joked on Instagram that she’s resorted to making big egg casseroles each week to refrigerate then quickly reheat for breakfast because her hangry toddler gets impatient waiting for her to make anything else. Umm, I hear that! I hardly have a chance to get the “ha-ha” aka peanut butter (children say the darndest things) out for Lincoln’s morning toast before he’s wolfed down the banana I give him as an appetizer and is banging his plate for more.
Point being – Mama needs some quick breakfast go-tos and lately they’ve been breakfast cookies on repeat. Not only are they toddler friendly, but they’re perfect for busy mornings when you can’t stomach another bowl of cereal, or refuse to look at the nutrition label on the packaged breakfast tart you pulled out of the pantry, lest you acknowledge that it has more sugar than a Snickers (mmm, Snickers,) but you need something fast.
That said Gluten-Free Carrot Cake Breakfast Cookies are winning major awards around here at breakfast and snack time for being quick and gluten-free, dairy-free, egg-free, and refined sugar-free, but tasting like a legit soft and cakey carrot cake cookie!
I don’t know about you but I pretty much get instant anxiety when I see xyz-FREE goodie recipes. Usually because they’re replacing the good stuff with like, beans. You know? Sorry, but, I just can’t.
No beans here, friends! Just healthy, real foods that you and your tastebuds will be so excited to eat.
Old fashioned oats, chopped pecans, cinnamon, and flaxseed meal combine with mashed banana, unsweetened applesauce, coconut oil, honey, maple syrup, and shredded carrots for a gluten-free breakfast cookie that straight up tastes like DESSERT. Soft, fluffy carrot cake, in fact. I literally said to Ben as I ate the batter (which tastes like decadent cookie dough,) this tastes even better than the real thing!
And, hallelujiah, no refined sugar. Nope, not needed! Take my word for it that they don’t taste like bananas nor coconut, either. I think they cancel each other out, or something. Another bonus? I bet you have 90% of the ingredients in your house right now. I didn’t have to buy a thing.
Ok one more awesome thing about these breakfast cookies? They’re freezer-friendly! I make a double batch of both these and my Lemon-Blackberry Breakfast Cookies (which I sometimes use blueberries in – so good,) then wrap in saran wrap and freeze. To thaw, all you have to do is wrap in a paper towel then microwave for 20 seconds. Even Lincoln can wait that long!
Speaking of the L-man, he loves these breakfast cookies so much that I can’t bring them out of the freezer before it’s time to eat otherwise he refuses everything else on his plate. I guess I can’t blame him. Healthy carrot cake cookies for the win!
Start by grinding 1-1/4 cup homemade oat flour from 1-1/2 cups certified gluten-free old fashioned oats. If you don’t have a food processor you can just buy oat flour – blammo! I let the oats run in the food processor for 2 minutes or so, or until they’re as fine as they’re gonna get.
Next, finely chop 1/2 cup gluten-free pecans by pulsing a few times in the food processor. Again, if you don’t have one, no worries, just chop them by hand!
Add the oat flour to a large bowl with 2 cups old fashioned oats, 1/4 cup gluten-free ground flaxseed meal, 1 teaspoon cinnamon, and 1/2 teaspoon each baking soda and salt, and then mix with a fork to combine.
In another bowl mash up 1 large banana to get 1/2 cup mashed banana then stir in 1/2 cup unsweetened applesauce, 1/4 cup coconut oil (either softened or melted,) 1/4 cup honey, 1/4 cup milk (any kind – I used unflavored almond milk,) and 2 Tablespoons maple syrup. Pour into the dry ingredients then mix until combined.
Next, get your carrots ready. You’ll need 1 cup finely grated carrots which is 2-3 large carrots. Peel then trim first, then grate ’em on the fine side of a box grater. Since these cookies bake in only 8 minutes you want to make sure the carrots are super fine so they have time to cook!
Add the grated carrots and chopped pecans into the bowl then mix until combined.
Scoop 1/4 cup batter (I used an ice cream scoop) onto a silpat or parchment paper-lined baking sheet then wet hands slightly and press down to flatten the cookies just a bit. They won’t spread in the oven, so the shape they go in as, is the shape they’ll come out as! Bake for 8-10 minutes or until lightly golden brown.
OK! You have a couple different Gluten-Free Carrot Cake Breakfast Cookie enjoyment options at this point:
1. Eat immediately while warm. HIGHLY recommended.
2. Cool completely then store in an airtight container in the fridge for 3-4 days.
3. Cool completely then wrap each cookie in saran wrap, place in a Ziplock freezer bag, and then freeze completely. When you’re ready to eat, unwrap then re-wrap in a paper towel and microwave for 20 seconds. That’s it!
Leek and Mushroom Chicken SkilletGluten-Free Carrot Cake Breakfast Cookies
Description
Gluten-Free Carrot Cake Breakfast Cookies are packed with good-for-you ingredients and are ready in just 20 seconds out of the freezer!
Ingredients
- 2 cups gluten-free certified old fashioned oats
- 1-1/4 cups oat flour (blended from 1-1/2 cups gluten-free certified old fashioned oats)
- 1/4 cup gluten-free ground flaxseed meal
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoons salt
- 1/2 cup mashed very ripe banana (about 1 large banana)
- 1/2 cup unsweetened applesauce
- 1/4 cup honey
- 1/4 cup coconut oil, melted
- 1/4 cup milk (any kind, I used almond milk)
- 2 Tablespoons real maple syrup
- 1 cup finely grated carrots (about 2 large carrots)
- 1/2 cup finely chopped gluten-free pecans
Directions
- Preheat oven to 350 degrees then line a baking sheet with a silpat or parchment paper and set aside.
- Add oats, oat flour, flaxseed meal, cinnamon, baking soda, and salt to a large bowl then mix to combine. Add mashed banana, applesauce, honey, coconut oil, milk, and maple syrup to another bowl then mix until combined. Add wet ingredients to dry ingredients then mix, and then add grated carrots and chopped pecans then mix until combined.
- Scoop 1/4 cup batter (I used an ice cream scoop) onto prepared baking sheet then wet hand with water and press down to flatten slightly (cookies will not spread.) Bake for 8-10 minutes, or until light golden brown. Cool completely then store in an airtight container in the fridge for 3-4 days, or wrap individually in plastic wrap then freeze in a freezer bag. Remove from plastic wrap then wrap in a paper towel and microwave for 20-30 seconds to thaw.
Notes
- If you're grinding your own oat flour you'll need 3-1/2 cups oats total for the recipe. 2 cups oats whole, plus 1-1/2 cups oats that you will grind in the food processor to make 1-1/4 cups oat flour.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Enjoy this delicious, hardly ordinary start to your day!
I am SO never one to say no to eating cookies at any point in the day, but especially not for breakfast. You know what they say: the best way to start the day is with a cookie.
Pinned!
Yum! I am so tired of eating eggs for breakfast. This is a must make!
I am so excited to see this!! I have been trying to break my protein-shake-every-day routine and this should do the trick!
Totally pinnin’ this bad boy.
These look so yummy with a cup of coffee. Kristen, last night I spent an hour looking for weekly menus with shopping lists, and then I noticed you have weekly menus! I was so happy, have you thought about adding shopping lists. I know you are busy but that would be awesome. Xo
Yes! I actually stopped the Meal Plans for awhile (just got busy with the holidays,) but would love to pick them back up so stay tuned for that!
I recently discovered a strong love for carrots, and this sounds like the perfect way to enjoy a fun breakfast! Yum.
Yum! I will be making these this weekend!
Cookies for breakfast? SIGN ME UP! Love that I can have these babies on hand to ward away the hanger. :)
My daughter has a nut allergy….do you think it would be ok to leave out the pecans? Thanks!
For sure! I might add a Tablespoon or so extra oat flour but even without it I think they’d be just fine. It’s a very forgiving recipe.
These look delicious! I made carrot blueberry muffins last weekend. I couldn’t believe how awesome carrot made them. I definitely will try these cookies.
These sound delicious! Do you have an estimate of the calories?
I love your lemon blackberry breakfast cookies, which was a perfect reminder to make them again :)
I can’t wait to try these carrot cake cookies, they look excellent too!
my 18 y/o daughter sent me a link to these via pinterest and i can’t wait to make them!! another option besides egg casserole! :-) And looking through the comments, I see that you have menu plans, too! win-win! thanks!!
GENIUS! Can’t wait to try these and I hope my picky 18 month old will eat one.
I actually think they look as good as they sound! Thanks for the recipe!
Hooray for quick breakfast options for me and the toddler. I’ve noticed with Forrest he’ll often eat the favorite thing on the plate first, then the rest. I’m totally a “save the best for last” girl so no idea where he gets that from! = )
Do you use refined or unrefined coconut oil?
I use unrefined but you can use whatever you’ve got.
I LOVE cookies for breakfast, especially when they are made with coconut oil and carrots, AND they are freezer-friendly.
Thanks so much for sharing this recipe with us! Pinning!
These look so delicious! Is the flaxseed used as an egg replacement here? I’m not egg averse, so I was wondering if I could sub in egg for the flaxseed. Thanks!
It’s added for a boost of nutrition vs acting as an egg. :)
Cookies for breakfast? You don’t have to ask me twice. I love how healthy these are but they still sound delicious. Banana and coconut oil work magic together!
“Ha-ha” is peanut butter! Too cute! Did it take you awhile to figure that out? My daughter called chocolate milk “cuppa cup”. Took me awhile to realize it was just chocolate milk and not juice, water, etc.. that she wanted when she asked for that.
He just kept pointing to the cupboard where we keep it then pointing into his mouth saying “ha ha” – we just kept pulling things out until he nodded yes! ;)
My daughter used to call a horse a gogee (exactly like it’s spelled). Not sure where that came from. And she used to call her grandma’s mahgoo….it’s funny what kids will come up with! I think ha-ha for peanut butter is cute! :)
This looks so delicious! What a perfect breakfast (or even dessert) it would make!
K – your new recipe printing function is SO much better! Good work:-)
Yay! You’re the first person to say so – I knew I loved you for a reason ;) Kisses to baby B!
Sister friend, you have just been knocking my socks off lately! (Lately meaning like always) And can I just say- thank you! I am so loving everything and anything you are posting and gabbing about. Love the mushrooms, love the red wine, love these cookies, love you!
Yay! I can’t wait to make these with my little toddler to go with the book “If You Give a Mouse a Cookie”. Tonight we’re doing blueberry muffins with “If You Give a Moose a Muffin”(Don’t judge me… I’ll probably be guzzling wine and watching trash tv as soon as she goes to bed.)
These look so good! I love the flavors of carrot cake. You sure it doesn’t taste like banana?? I don’t think I’ve ever even bought bananas at the store because I am not a fan. Any suggestions for a substitute ingredient?
If you’re very sensitive to the taste of banana, you would probably be able to pick it out, but I couldn’t!
On more queston, i want to get these just right! What actualy goes in the bowl is 3/4 cups whole oats and 1 1/4 cup ground? Just a little confused! Thank you!
No problem! It’s 2 cups whole oats plus 1-1/4 cups oat flour (ground from 1-1/2 cups whole oats) – so if you’re grinding your own oat flour you’d need 3-1/2 cups whole oats total for the entire recipe.
Thank you. So excited to try these. And see you shopping lists for GF menus.
Ummm…yes, please! These look amazing and are perfect for when I’m in need of a snack stat before my hangar kicks in. Definitely will be trying these.
First of all- yay for a shout-out!! Second of all – j totally wasn’t joking. Nope – 100% serious!! Haha!! But I am SO glad you posted these – can’t wait to try them!!
These look delicious!! Out of curiosity, do you think it would be possible to sub another kind of flour for the oats? I’m gluten free but unfortunately also can’t eat oats either…
This looks so delicious! Such a cool post
http://www.trangscorner.com
Can I use regular flour and if so, does the amount need to change? thanks
I was wondering what I could sub for the banana…I have allergy to them. Please and thank you! I love your blog – it is always a go to when I am looking for super tasty gf recipes that use normal ingredients. Thank you.
Made these this morning!!! Sooo good! I subbed canola oil (ran out of coconut) and used almonds instead of pecans. Loved them!
These look delicious!! My niece and nephew will love these. They have severe dairy and egg allergies so this is a perfect recipe for them :)
These look awesome, cannot wait to try them out! So happy to see some vegan friendly recipes on your blog :)
these were yummy! And, you were right that I had all the ingredients. :)
I totally get the toddler breakfast appetizer thing, and theirs is usually also a banana. Then the banging starts. Ha! These look great Kristin!
I just saw them on pinterest and decided to chech them out. I will definitly try them, they looks healthy and delicious. Pinned!
I just made these tonight and was curious if someone could tell me — are they supposed to be soft or do they crisp up/harden? I baked them in the oven for a few minutes longer than the recipe calls for and they were still soft in the middle. This is my first time trying a recipe like this so I have no idea if I did something wrong.
Hi Andrea! No you didn’t do anything wrong – these are soft, cake-like cookies not crunchy cookies (I will add a note about that in the post.) I hope you enjoy!
Thanks so much, Kristin!! They are delicious!!
Made these today. I did a quick nutrition calculation and mine turned out to have about 9g sugar and 4g protein each. They are really yummy! Good ingredient list. Next time I will add a little more cinnamon and probably skip the maple syrup to cut down on the sugar. The texture is great, the kids love them. I left my carrots a little chunkier and they look pretty! Thanks for the recipe Kristin!
I was about to ask about the nutritional breakdown when Megan posted protein and sugar counts. What would the fat content be? Any ideas about how to up the protein content without messing up the recipe? Ground nut flour? Protein powder?
I can hardly wait to try these. What could I substitute the banana with?
I haven’t tested these cookies without it so unfortunately I can’t be sure. I can’t really think of another ingredient that would provide sweetness and also act as “glue” to hold the cookies together!
Two eggs! I never have bananas so this sub works well for us
an equal amount of pumpkin puree would also work well to replace the banana
Hey Kristin! These look great and I can’t wait to make them! I was wondering, could chia seeds be substituted for flax seeds here? I have chia seeds or flaxseed meal, so I didn’t want to go but more if you thought one of those could work. Thanks for the delicious recipe!
Hey Jane! The recipe is really unclear – it’s actually for flaxseed meal so you should be good, and I’ll chance the recipe to make it more clear!
Made these for quick breakfasts this week. Used walnuts instead of pecans because that’s what we had on hand. So good! Even my picky 3-year-old likes them!
I made these today after I good friend shared the pin with me on Pinterest. My daughter has multiple food allergies and I was able to use regular milk and omit the pecans to make this work for us. I decided I wanted something a little extra on top, so I made a cinnamon vanilla glaze and just drizzled it all over. Also, I used a regular 1/4 cup measure, did a double batch, and got 30 cookies out of it. These are so wonderful! Definitely a recipe we will be using again. Thanks for sharing!
wow, these cookies are great!! I used walnuts instead of pecans because that’s all I had. I also added in little pieces of dates and ground ginger. delicious!! I love how this is the type of recipe you can easily change/adjust depending on what you have in the kitchen. also love how cakey the cookies are! I offered these to friends who are not on a restricted diet and they could not tell that they were dairy-free, gluten-free or refined sugar-free!
[…] Carrot Cake Breakfast Cookies from Iowa Girl Eats These breakfast cookies are gluten free, vegan, and freezer friendly. They are perfect for breakfast or an afternoon snack. I’ve been making double batches for Elle’s lunch and sneaking some for myself as well. So good. […]
Such a good idea! Love the idea of making a big batch on a sunday and having them to hand for a speedy breakfast in the week. Thanks for sharing!
Love these! My adaptations are to use 2 eggs instead of banana (helped them be less crumbly), no maple syrup, canola oil instead of coconut, and chopped roasted pecans from trader joes (I like the toasted taste). They are still sweet enough for my husband, who tends to not go for this kind of thing but couldn’t resist the smell of them baking, and now he is hooked. I regret encouraging him to try them because now we go through them way too quickly. My yield is usually 15.
[…] I cannot believe I finally got to make these breakfast cookies today. I have been wanting to make them since I saw this post at Iowa Girl Eats! […]