Cookies for breakfast, sign me up! Who doesn’t wish they could just eat cookies first thing in the morning and they not feel bad about it. Well if you make these carrot cake cookies, you can! There is so much goodness packed into each cookie – oats, whole wheat flour, shredded carrots and walnuts.

 These cookies reminded me of carrot cake oatmeal that I made a long time ago (link here). I do like a warm bowl of oatmeal in the morning but I like the convenience of these cookies. If you make a batch of these to keep in the fridge/freezer, there’s no reason why you can’t have a nutritious breakfast any day of the week. These would also be great as an afternoon pick-me-up snack.

I love the amount of texture that was in each cookie from all the carrots and nuts. I also like that these cookies weren’t super sweet. I actually used the tip in the cookbook to cut the amount of sweetener (and coconut oil) by adding some applesauce. It keeps the moisture content the same but makes these cookies even healthier than the original recipe. Aside from sweetness, these cookies were nicely flavoured with cinnamon and ginger to give a little warmth.

Another change I made was cutting out the raisins. I am not a fan of them and I didn’t want them to pollute my cookies (too dramatic? Nope 😛 ). I thought about using dried cranberries in its place but opted against that in the end.

I am very happy with how these cookies turned out. I will definitely make another batch in the coming days to store in the freezer.

This is my final note if you want to add a little something else to these cookies after baking. I found that spreading a little cream cheese on top gives it almost a cheesecake vibe which takes it to another level. Carrot cheesecake is a thing right? If not, it totally should! Enjoy!