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!
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Gluten-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!
Megan 01.16.2015
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!
Andrea 01.15.2015
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.
Kristin 01.15.2015
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!
Andrea 01.15.2015
Thanks so much, Kristin!! They are delicious!!
Azu 01.15.2015
I just saw them on pinterest and decided to chech them out. I will definitly try them, they looks healthy and delicious. Pinned!
Karen @ The Food Charlatan 01.15.2015
I totally get the toddler breakfast appetizer thing, and theirs is usually also a banana. Then the banging starts. Ha! These look great Kristin!
erica 01.15.2015
these were yummy! And, you were right that I had all the ingredients. :)
Danielle 01.15.2015
These look awesome, cannot wait to try them out! So happy to see some vegan friendly recipes on your blog :)
Cynthia 01.15.2015
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 :)
Ariel 01.15.2015
Made these this morning!!! Sooo good! I subbed canola oil (ran out of coconut) and used almonds instead of pecans. Loved them!
ali 01.15.2015
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.
Jill 01.15.2015
Can I use regular flour and if so, does the amount need to change? thanks
Trang's corner 01.15.2015
This looks so delicious! Such a cool post
http://www.trangscorner.com
Breanna 01.14.2015
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…
Christina 01.14.2015
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!!
Kara Hoerr @ RD in the Midwest 01.14.2015
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.
Debtgirl 01.14.2015
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!
Kristin 01.14.2015
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.
Debtgirl 01.15.2015
Thank you. So excited to try these. And see you shopping lists for GF menus.
Cassidy 01.14.2015
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?
Kristin 01.14.2015
If you’re very sensitive to the taste of banana, you would probably be able to pick it out, but I couldn’t!
Nina @ Too Hottie For That Body 01.14.2015
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.)
Joanna Gehrke 01.14.2015
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!
Lea 01.14.2015
K – your new recipe printing function is SO much better! Good work:-)
Kristin 01.14.2015
Yay! You’re the first person to say so – I knew I loved you for a reason ;) Kisses to baby B!
Millie l Add A Little 01.14.2015
This looks so delicious! What a perfect breakfast (or even dessert) it would make!