Carrot cookie Breakfast cookies. These breakfast cookies have finely shredded carrot or zucchini hidden inside -- but you'll never notice, because we tossed in raisins, pecans, and brown sugar, too.. When cookies have cooled, drizzle with yogurt glaze, if desired. To make sure these qualify as breakfast cookies (not dessert ones!), you'll only add half the amount of maple syrup as you'd use in my dessert oatmeal cookies. To compensate for the missing liquid, you'll stir milk into your cookie dough! For the classic carrot cake flavor, you'll mix in cinnamon, a hint of nutmeg, and freshly grated.

Why You'll Love This Carrot Cake Breakfast Cookie Recipe: This recipe was my first foray into the breakfast cookie world and I'm very happy about it. As Kathryne states, these large breakfast cookies taste like carrot cake and are as hearty as a bran muffin. The texture is fairly soft and cake-like. You can have Carrot cookie Breakfast cookies using 6 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Carrot cookie Breakfast cookies

You need 100 gm of butter.
You need 50 gm of Caster sugar.
Prepare 1 of medium carrot.
You need 1 cup of plain flour.
You need 1/4 tsp of pure vanilla extract.
It's 1 1/2 tsp of cornflour.

Tips for making these Carrot Cake Breakfast Cookies: Use certified gluten-free oats and oat flour to make these cookies gluten-free. After shredding or grating, I like to run my knife through the shredded carrots a few times to make the pieces smaller. These Carrot Cake Breakfast Cookies freeze well. Suddenly, having cookies for breakfast becomes totally acceptable!

Carrot cookie Breakfast cookies step by step

For making carrot cookies gather all ingredients measuring them accurately..
Chopped carrots into thin and small pieces so as to save cooking time. They need not to be completely even as we're going to process them anyway..
Boil the carrots in water 10min or until it is soft. Rinse the carrots in cold water to bring them to room temperature. This is important because if they are hot they will melt butter..
Use a food processor or mixer grinder to mix together the carrots and butter. Give both of them few pulse and than add sugar and give few more pulse to make them lumps free and smooth. And bring it bowl..
Add the vanilla extract and finish with plain flour and cornflour. You may replace plain flour with whole wheat flour to make the healthier version. Now Mix them gently with help spatula..
Put the mix in a piping bag with star nozzle or and nozzle of your choice and pipe cookies on top of oven tray lined with parchment paper. Make rings like me or strips, heart, or any other shape you like..
Place them in a preheated oven at 180°c for 10 to 15 minutes or until you lift them and they are slightly golden..
Cool the cookies completely and serve them with high tea!.

They can also be frozen in a single layer in large freezer bags. Line a baking sheet with parchment paper or silicone baking sheet. In a large bowl, combine the oats, flour, baking powder, cinnamon, salt, and ginger. Carrot Cake Breakfast Cookies are having a moment in my breakfast life. Meaning I've been gobbling healthy oatmeal cookies up for days.