Breakfast Cookies

These soft, chewy vegan breakfast cookies are studded with grated carrots, plump raisins, and rolled oats. They’re wholesome, filling, and delicious! They’re also freezer friendly and can be made ahead for breakfasts on-the-go.

We’ve always loved the idea of a breakfast cookie. A freshly baked cookie, full of ingredients that are wholesome enough to qualify as a sensible breakfast? Sign us up. These breakfast cookies made with oats, carrots and raisins are soft and chewy, but also substantial. Rolled oats give them just the right amount of heft, while grated carrots and raisins add nutrition and sweetness.

The breakfast cookies can be meal prepped, eaten on the go, or enjoyed at home, with a cup of coffee. They’re wonderfully versatile.

Ingredients

1/2 cup brown sugar (96 g)
1 cup applesauce (185 g)
1/4 cup avocado oil
1 cup rolled oats (100 g)
3/4 cup oat, soy, almond, or cashew milk
1 1/2 cups whole wheat flour (180 g)
1 1/2 tablespoons ground flax seed
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup grated carrot (1 large or 2 small carrots)
1/2 cup raisins
1/4 cup chopped walnuts (optional, for topping)

Directions

Preheat your oven to 350F. Line one or two baking sheets with parchment paper.

Whisk together the brown sugar, applesauce, and avocado oil. Stir in the rolled oats. Allow this to sit while you proceed with the recipe.

In a large mixing bowl, whisk together the flour, flax seed, baking powder, and salt. Add the wet ingredients. Mix to combine. Fold in the grated carrots and raisins.

Use an ice cream scoop or 1/3 cup scoop to scoop the cookie batter onto your baking sheet. Be sure to leave a few inches of space between the cookies. Bake the cookies for 25-30 minutes, or until the edges of the cookies are lightly browning and the tops are puffy. Allow the cookies to cool for 15 minutes before transferring them to cooling racks. Enjoy right away, or store as needed.