Having a cookie for breakfast is just so great, and this Carrot Cake Cookie does, for once at breakfast, contain butter and sugar. Yet, they are as low-carb as the healthy cookies alternatives. Jump to Recipe
There is only 120 calories in this big and excellent Carrot Cake Cookie.
And yes, this is not a ‘healthy’ version properly speaking; still this has to be a breakfast cookie because they are just as good as carrot cake, as chewy as cookies and low-carb as a healthy breakfast.
Well, I think they are kind of great and kind of perfect for breakfast or a break.
I made really good carrot cake cookies before but healthier one, I know you see what I am talking about: oats, no butter, no flour…that kind. Really good, really, but to appreciate them all the time, I don’t want to eat them all the time.
So, I hesitated between several ideas and finally made these cookies. I brought them to my equestrian centre buddies and they loved it J The little marzipan carrot on top has its little effect –and was really appropriate near horses as were!—and the sweet drop of cream cheese frosting too.
It starts as a classic cookie recipe, by mixing butter and sugar together, add the egg and flour. Roughly speaking.
The spices and carrots give them a very carrot cake taste but the time in the fridge before baking really helps to have this amazing cookies.
So, you ready to bake and bite into these lovely cookies?
Carrot Cake Cookies
Only 120 calories for one of this delicious Carrot Cake Cookie: all the flavor of the original cake in lighter bites.
- 57 g room temperature unsalted butter ¼ cup
- 50 g granulated sugar ¼ cup
- 50 g brown sugar ¼ cup
- ½ egg 25 g
- ¼ teaspoon vanilla extract
- 70 g flour ½ cup + 2 tbsp
- ¼ teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon grated nutmeg
- 50 g oats ½ cup
- 1 grated carrot
In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, and nutmeg.
In another large bowl, beat together the butter, granulated and brown sugars until light and creamy, about 2-3 minutes.
Beat in the 1/2 egg and vanilla until well incorporated, one further minute.
Gradually beat in the flour mixture until combined, and add the oats and grated carrot.
This recipe requires the dough to go in the fridge for 1 hour; it will help the dough not to spread too much. You can skip it if you are in a rush.
Preheat oven to 350°F. Line one cookie sheet with parchment paper.
Using a cookie scoop or by hand, roll the dough into 30 g balls then place on the baking sheets about 1 inch apart. Bake 12 minutes or until edges are lightly browned. Let cool.
*Top them with a light cream cheese frosting or a simple icing and decorate them to have nice cookies to share!
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