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Breakfast

Skip the Oatmeal Tomorrow Morning and Eat These Cookies Instead

Because, let’s be honest, we’d all rather be eating cookies for breakfast.

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As kids we all dreamt about eating dessert for dinner and breaking open a box of cookies for breakfast but as adults most of us have given up on those high-sugar dreams in favor of being responsible healthy-eating adults. But why can’t we have our cookies and eat them too?

Here are Clean Eating, we’ve decided to rethink breakfast – or rather, rethink cookies as an actual breakfast food. But before you roll your eyes and go back to your green smoothie or porridge, hear us out.

These cookies actually are very oatmeal-ish, with hearty rolled oats, vanilla, cinnamon and a carrot-cake flavor to boot. But they lack some of the ingredients that many dessert cookies would normally have. They contain no refined sugar and are sweetened just lightly with dates, so you won’t be snoozing from a blood sugar crash by 10 a.m. They’re also dairy- and gluten-free (just ensure your oats are certified gluten-free) so they’re adaptable for nearly any food intolerance. Plus, they freeze well so you can make a batch, or two, ahead of time and tuck them away for busy mornings. 

Our team is busy stashing these away in our freezers to chomp on through our morning meetings, and we think you’ll be grateful if you did the same.

Carrot Cake Breakfast Cookies

Servings
15
Prep Time
15 min
Duration
25 min

Ingredients

  • 1¾ cups rolled oats (TIP: Look for certified gluten free if you have an intolerance.)
  • 1½ tsp ground cinnamon
  • 1 tsp ground flaxseeds
  • ½ tsp baking soda
  • ¼ tsp sea salt
  • 1/3 cup packed pitted dates
  • 3 tbsp safflower oil
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 1 cup shredded carrots
  • ½ cup chopped unsalted pecans
  • ½ cup raisins

Preparation

  1. Preheat the oven to 350°F. Line a bake sheet with parchment paper.  
  2. In a medium bowl, combine oats, cinamon, flax, baking soda and salt. 
  3. To a food processor, add dates and oil and process until smooth. Add egg and vanilla and pulse to combine. Add carrots, pecans, raisins and oat mixture and pulse 3 to 4 times to break up ingredients.  
  4. Scoop 15 balls onto the prepared baking sheet, each about the size of a golf ball. Flatten slightly with moist hands and shape into a circle. Bake for 10 to 12 minutes, until golden and lightly browned.

Nutrition Information

  • Serving Size 15
  • Calories 124
  • Carbohydrate Content 15 g
  • Cholesterol Content 12 mg
  • Fat Content 6 g
  • Fiber Content 2 g
  • Protein Content 2.5 g
  • Saturated Fat Content 1 g
  • Sodium Content 83 mg
  • Sugar Content 6 g
  • Monounsaturated Fat Content 2 g
  • Polyunsaturated Fat Content 3 g