How to Make Carrot Cake Breakfast Cookies (Gluten-Free & Allergy-Safe)
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Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
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In a bowl, mix oats, oat flour, cinnamon, baking soda, and salt.
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Add shredded carrot, sunflower butter, maple syrup, coconut oil, vanilla, and raisins. Mix well to combine.
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Drop tablespoonfuls onto the baking sheet and gently press to flatten.
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Bake for 14–16 minutes until edges are golden. Cool on the pan 5 minutes, then transfer to a wire rack.
Pro Tips for Perfect Carrot Cake Breakfast Cookies (Gluten-Free & Allergy-Safe)
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of gluten-free rolled oats, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Carrot Cake Breakfast Cookies (Gluten-Free & Allergy-Safe)?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Carrot Cake Breakfast Cookies (Gluten-Free & Allergy-Safe)?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for gluten-free rolled oats?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.