Oat and Almond Flour Carrot Cookies are definitely my new favorite Carrot Cake Breakfast Cookies! From the September 2001 issue of Real Simple, they have everything you want in a breakfast cookie in that they are tasty, nutritious and pretty filling thanks to the almond flour.
Real Simple calls them Carrot Cake Breakfast Cookies, but I’ve changed the name because I posted my own Carrot Cake Breakfast Cookies recipe years ago. My old recipe calls for regular flour rather than almond flour and sugar as opposed to maple syrup. These new cookies, with all the protein and healthy fat from the almond flour, will keep you fuller longer and are probably more breakfast-worthy.
Real Simple Almond Flour Carrot Cookies Notes
Before I told her they were breakfast cookies, I gave one to my daughter and she said “these have a real breakfast cookie vibe”. And they do! The maple syrup adds a little sweetness, flavor and moisture. Still, they are less sweet than your usual cookies and a little sprinkle of cinnamon sugar on top perks them up a bit, but is not required. One thing for sure is you really do need to let them cool for at least 20 minutes. If you nibble them right out of the oven you may be disappointed, because they have kind of a mealy texture at first. Once cooled they are much better. Also, pumpkin seeds and a bit of coconut are excellent additions, though definitely not required.
Oat and Almond Flour Carrot Cookies
- 1 ½ cups oats (120 grams)
- 1 cup almond flour (120 grams)
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ¾ teaspoon salt
- ¼ teaspoon nutmeg
- 1 large egg plus 1 egg white
- ½ cup coconut oil, melted (use use 2 T. oil and 2 T. butter)
- ⅓ cup maple syrup
- 1 ½ teaspoons vanilla extract
- 1 ½ cups freshly grated carrots (230 grams)
- ½ cup chopped walnuts or pecans
- 2 tablespoons pumpkin seeds (optional) and/or some coconut
- Preheat oven to 350 degrees F.
- Mix together the oats, almond flour, baking powder, cinnamon, salt, and nutmeg. Make sure everything is very thoroughly and evenly blended.
- In another bowl, beat together the egg, egg white, oil, maple syrup and vanilla.
- Stir the flour mixture into the egg mixture, then stir in the carrots and nuts. If you have some pumpkin seeds, those are a colorful addition as well.
- Shape the mixture into 12 equal balls and flatten slightly.
- Arrange on two parchment lined baking sheets (about 6 to a sheet) and bake sheets on middle and lower rack, switching halfway through, for about 30 minutes. Let cool on baking sheets for another 30 minutes.