These Oatmeal Carrot Walnut Breakfast Cookies are perfect for those hectic mornings. I know that cookies and breakfast don’t seem to go together but these cookies are chock full of healthy ingredients , like high fiber oatmeal, ground flax seeds and walnuts that are loaded with omega 3’s, carrots which are beneficial to your sight and unsweetened shredded coconut, which is a good source of iron. They are not only loaded with nutrients but they taste great as well.
Just because they are called breakfast cookies, doesn’t mean they are just for breakfast. They are a great mid morning snack and perfect for that after school snack to get your kids through there sports practices. They are a cookie that eats like a meal.
Now, when I make a batch of these cookies, I like to package them up in individual ziplock bags so that they are easily accessible, you know grab and go. So give them a try I’m sure you’ll like them.
First preheat your oven to 350º. Line a baking sheet with parchment paper and set it aside.
In the bowl of a stand mixer fitted with a paddle attachment I mixed together room temperature butter, brown sugar and honey until creamy.
Add the eggs one at a time mixing after each addition. Then add both extracts and continue mixing until combined.
In a large bowl combine the flour, baking soda, ground flax seed, cinnamon, nutmeg, and ground ginger. Pour the dry ingredients into the wet ingredients and mix well.
Peel and grate carrots and add to cookie dough along with unsweetened shredded coconut, raisins, chopped walnuts and old fashion oats. Mix all ingredients together until completely combined.
Scoop out cookie dough using a large ice cream scoop and place on prepared cookie sheet. Flatten cookies slightly and shape into rectangles. Place in preheated oven and bake for 15 minutes or until golden brown.
These cookies are not only delicious but they have tons of nutritional value that will help you get through your busy day.
Oatmeal Carrot Walnut Breakfast Cookies
Ingredients:
- 3 Cups old fashion oats
- 1 3/4 Cups all purpose flour
- 1/3 Cup ground flax seed
- 2 Sticks unsalted butter at room temperature
- 1 Cup brown sugar
- 1/2 Cup honey
- 1 Teaspoon pure vanilla extract
- 1 Teaspoon pure almond extract
- 2 Eggs
- 2 Teaspoon cinnamon
- 1/2 Teaspoon ground ginger
- 1/4 Teaspoon nutmeg
- 1 Teaspoon baking soda
- 1 Cup unsweetened shredded coconut
- 1 Cup raisins
- 1 Cup shredded carrots
- 1 Cup chopped walnuts
Instructions:
- Preheat oven to 350º. Line a baking sheet with parchment paper and set aside.
- To the bowl of a stand mixer combine softened butter, brown sugar and honey and mix well, scraping the sides of the bowl with a rubber spatula as needed. Add eggs, vanilla extract and almond extract and mix to combine.
- To a separate large bowl whisk together flour, ground flax seed, baking soda, cinnamon, ground ginger and nutmeg. Add dry ingredients to wet ingredients and mix until incorporated.
- Peel and grate carrots using a box grater on the smallest side. Blend shredded carrots, raisins, shedded coconut and chopped walnuts into the cookie dough. Add the oats and mix until fully combined.
- Scoop out dough using a large ice cream scoop. Place cookies on prepared baking sheet. Flatten cookies slightly and shape into rectangles. Bake in preheated oven for 15 minutes or until golden brown. Place cookies on cooling rack to cool. Store in air tight container.
- Enjoy