Carrot Cake Breakfast Cookies
Deliciously soft and chewy breakfast cookies that are loaded with carrots, bananas, and chocolate chips. These healthy cookies would make the perfect breakfast or snack!
Servings: 18 - 20 cookies
Calories: 47kcal
Ingredients
- 2 large ripe bananas mashed
- 1 cup (124g) grated carrots
- 1 teaspoon vanilla extract
- 2 cups (180g) quick oats
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ cup (90g) chocolate chips*
Instructions
- Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper or a silicone mat.
- In a large bowl, mix together the bananas, carrots, vanilla, oats, and spices until combined.
- Fold in the chocolate chips.
- Roll the mixture into 1-oz balls and place them onto the prepared baking tray. The mixture will be quite sticky. Use damp hands to make this process easier.
- Flatten the balls out and shape into circles.
- Bake for 10 - 15 minutes or until firm to the touch and lightly golden on top.
- Allow to cool for 5 minutes before transferring them to a wire rack to cool completely.
Video
Notes
*Instead of chocolate chips you can use dried fruit.
If the cookies are not sweet enough for your liking, you can add up to 1/4 cup (85g) honey next time. If using 1/4 cup honey, add another 1/4 cup (22g) oats.
These cookies stay fresh, stored in an airtight container, at room temperature or in the fridge for up to 1 week. They also freeze well for up to 3 months. Thaw overnight in the fridge before serving.