I love spring! I love that the weather is cool yet warm! I love the flowers popping up! I also love the flavors of spring! In my mind, that means, carrot cake, coconut, and lemon based foods. The Recipe Redux theme this month was to use 3 ingredients in the pantry and come up with something healthy and delicious. I have been craving carrot cake and I always have oatmeal, maple syrup, and walnuts on hand. With my constant obsession with breakfast, these gluten free, dairy free Carrot Cake Breakfast Cookies are the perfect start to a spring day!
If you don’t have oat flour, I recommend putting old fashioned oats in your coffee grinder or food processor to make the flour. Oats are filled with soluble fiber, making them the perfect choice for a filling breakfast. The bananas add potassium, while the walnuts bring in some Omega 3’s. Carrots rock this spring and they bring Vitamin A to these delectable cookies.
- 1 cup oat flour
- 1 tsp. baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 2 ripe bananas
- 1 tsp. vanilla extract
- ½ cup maple syrup
- 1 egg
- 1 cup finely diced shredded carrots
- 1 tsp fresh lemon zest
- ½ cup shredded coconut
- ½ cup chopped walnuts
- Preheat oven to 350 degrees.
- Place parchment paper on a large baking sheet.
- In a small bowl, combine oat flour, baking powder, cinnamon and nutmeg.
- In a large bowl, mash the 2 bananas.
- Add carrots, coconut, and walnuts to the bananas and fold together.
- Using an ice cream scoop, scoop better onto baking sheet.
- Place in the preheated oven.
- Bake for 15 minutes.
- Remove from oven and let cool on a baking rack.
- Store in an airtight container in the refrigerator up to 5 days.
Cookies for breakfast?!!! YES, Please!
Check out what other Recipe Reduxers cooked up this month!
Author: Betsy Ramirez
Betsy is a registered dietitian/nutritionist, homeschool mom, & fairy tale junkie, who loves getting crafty. Being on my bike and lifting weights are my therapy. Thinking outside the box is my jam!
These look so simple and good. Bet my little guy would love them. Pinning to make this spring! And love the video!
Thanks so much, Jenny! I hope you enjoy them!
This is such an appetizing treat which I could eat all day long, Betsy. Can I use honey instead of maple syrup?
Yes, of course! It would substitute just fine.
There was just too much nutmeg in the recipe, which seemed to take over.
So sorry to hear that! I will consider making that adjustment. I appreciate the feedback.