Giant Oatmeal Carrot Cookies: Perfect Breakfast Cookies

Giant Oatmeal Carrot Cookies: Perfect Breakfast Cookies

Enjoy a nutritious start with giant carrot oatmeal cookies! These breakfast cookies include oats, carrots, dates, and pecans. They’re a wholesome, easy option for breakfast or snacking.

Course cookies

Cuisine American

Prep Time 20

Cook Time 12

Total Time 32

Servings servings

Calories 308kcal

Author Maria Vannelli RD

Ingredients

1¼ cups whole wheat flour 195 grams
1½ cups old-fashioned oats 110 grams, spooned
1 teaspoon baking soda
¼ teaspoon salt
1½ teaspoon cinnamon ground
¼ teaspoon nutmeg ground
¼ teaspoon ginger ground
¼ teaspoon cloves ground
1 tablespoon chia seeds
6 Medjool dates large, chopped, 120 grams
1 egg room temperature
⅓ cup granulated sugar 66 grams
⅓ cup brown sugar 60 grams
⅓ cup coconut oil melted and cooled to room temperature
2 teaspoons vanilla extract
1 small apple grated, 50 grams
1 cup carrot finely grated, 110 grams
½ cup pecans toasted, chopped, 50 grams

Instructions

In a large bowl, whisk together whole wheat flour, old-fashioned oats, baking soda, salt, ground cinnamon, nutmeg, ginger, and cloves.
Incorporate chopped dates and chia seeds into the dry mixture, tossing well to ensure they are evenly coated with the flour mixture.
In a separate medium bowl, whisk an egg until frothy. Then, add light brown sugar and granulated sugar, whisking until the mixture is smooth and well combined.
Gradually pour in melted and cooled coconut oil while whisking to ensure it is fully incorporated into the mixture.
Stir in vanilla extract, grated apple, finely grated carrot, and toasted, chopped pecans. Note: I use the large holes of a box grater for the apple and the small holes to grate the carrot.
Pour the dry ingredients into the bowl with the wet ingredients. Using a spatula, gently fold the mixture until just combined, being careful not to overmix.
Cover the cookie dough and refrigerate while preheating the oven to 350°F (175°C).
Line baking sheet with parchment paper. Set aside.
Once the oven is preheated, scoop portions of dough onto the prepared baking sheet, leaving a few inches between each scoop.
Place a 3⅞-inch (98 mm) cookie cutter around each scoop. Spray the bottom of a wine glass with non-stick spray and gently press it on each cookie to flatten evenly to form a perfect circle. Remove the cookie cutter and repeat for the remaining dough. You can smooth out the edges with your fingertips.
Bake the cookies for 18-20 minutes or until the edges are golden and the centers bounce back when gently pressed.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
WATCH THE VIDEO ON THE RECIPE CARD TO SEE HOW EASY THIS RECIPE IS TO MAKE!

Video

Notes

This recipe yields 10 giant, 4-inch cookies once baked.

Mix the chopped dates with dry ingredients to prevent clumping and ensure even distribution throughout the cookies.
Refrigerating the dough while preheating the oven makes shaping easier.
Feel free to swap or add ingredients like raisins, chocolate chips, or different nuts for a personal twist.
Since ovens vary, start checking the cookies a minute or two before the recommended time. Look for golden edges, and if the center bounces back when gently pressed, they’re ready!

Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.

Nutrition