Welcome to Chef Shiuly Recipes, a culinary and travel blog dedicated to exploring the world’s most exciting flavors and destinations—one journey at a time.

Need Help

carrot cake breakfast cookies

  1. Home
  2. Recipes
Banana Bread

Carrot Cake Breakfast Cookies

Enjoy these delightfully spiced and perfectly balanced carrot-cake breakfast cookies complete with the classic cream cheese icing. They’re just like carrot cake in cookie form, with a subtle sweetness that makes them perfect for breakfast alongside a steaming cup of coffee or tea. They’re the perfect portable breakfast snack to have on hand when you need to grab something quickly as you dash out the door.

Ingredients:

  • 1 cup old-fashioned rolled oats
  • 1/2 cup all-purpose flour
  • 1/2 cup whole-wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 cup shredded carrots
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup chopped walnuts
  • 1/4 cup raisins
  • 1/3 cup pure maple syrup
  • 1/3 cup neutral oil, such as canola or avocado
  • 1 1/2 teaspoons vanilla extract, divided
  • 2 ounces reduced-fat cream cheese (1/4 cup), softened
  • 1 tablespoon plus 1 1/2 teaspoons confectioners' sugar
  • 1 tablespoon whole milk

Directions:

  1. Preheat oven to 375°F. Line a large baking sheet with parchment paper. Stir oats, all-purpose flour, whole-wheat flour, baking powder, cinnamon, ginger and nutmeg together in a large bowl until combined. Add carrots, coconut, walnuts and raisins; stir until evenly distributed.
  2. Whisk maple syrup, oil and 1 teaspoon vanilla in a small bowl until combined; add to the oat mixture and fold until just combined.
  3. Using a 1/4-cup measuring cup or a 2-ounce cookie scoop, scoop 10 balls of dough onto the prepared baking sheet; flatten to 3/4-inch thickness. Bake until golden brown and firm, about 15 minutes. Let cool on the pan for 5 minutes; transfer to a wire rack to cool completely, about 30 minutes.
  4. Meanwhile, place cream cheese and confectioners’ sugar in a medium bowl; whisk vigorously until smooth. Add milk and the remaining 1/2 teaspoon vanilla; whisk until smooth. Drizzle over the cookies.

Related Recipes

Air Fryer

Air-Fryer Brussels Sprouts

These super-crispy and browned air-fryer Brussels sprouts with sweet onions and salty bacon--all amped up with bright lemon juice--are sure to be a hit, whether you serve them for a weeknight side dish or as part of your holiday spread for Thanksgiving. This recipe makes enough to serve eight but is easily halved, though once you taste it you may well want a double serving. And if you prefer a vegetarian side, simply omit the bacon.

Read More
Chicken

Chicken & White Bean Soup

Rotisserie chickens can really relieve the dinner-rush pressure—especially in this Italian-inspired soup that cries out for a piece of crusty bread and a glass of red wine.

Read More
×

Search Here