Not only did these Carrot Cake Breakfast Cookies turn out exactly as I had hoped, they also contain lots of good-for-ya stuff like oats, whole wheat flour, flaxseed, no refined sugar, and carrots.
These carrot cake breakfast cookies have saved me this week. For some reason is has felt extra hard to get out of bed. So I’ve felt super rushed in the morning. And I’ve been so busy at work that I pretty much have patients from 7:00 a.m. until my lunch break at 12:30 p.m. Usually I’ll have at least one 30 minute break from patients in my morning. This gives me time for a snack or even to eat my breakfast, but not this week.
This means I needed to be extra ready with a filling breakfast that doesn’t require me to sit down and eat (i.e. I can eat it in the car) and my typical overnight oats or oatmeal doesn’t exactly meet that requirement. Even peanut butter toast can be a challenge because you need to it THE SECOND it’s out of the toaster and spread with peanut butter. Otherwise it’s cold and hard and that’s just not a good way to start your day.
Enter: breakfast cookies. They’re kind of like little individual baked oatmeals except 1000 times more fun because HELLO. Cookies for breakfast.
Not only did these turn out exactly as I had hoped, they are also contain lots of good-for-ya stuff like oats, whole wheat flour, flaxseed, no refined sugar, and carrots. In true carrot cake fashion, they are topped with a cream cheese drizzle which is only a tiny bit indulgent and, like the cookies, is refined sugar free.
So whether you’re looking for a quick breakfast or snack option, or a healthier dessert for Easter dinner, these fit the bill! I have found these are best with a big glass of milk (what else, with cookies?!) to start the day. And two of them kept me full and satisfied all the way until lunch.
What better way to get your day started than with cookies? Dig in!
Click one of the images below to pin this Carrot Cake Breakfast Cookies recipe for later!