Gluten-Free Carrot Cake Breakfast Cookies

The taste of carrot cake in a soft, chewy gluten-free cookie that you can feel good about eating for breakfast but will love any time of day!

- cooking oats - buckwheat flour - chia seeds - ground cinnamon - nutmeg

Ingredients:

"I made these breakfast cookies last week, and they were so good. I like the spice flavor and softness of the cookie. Loved it."

- Carleen

In a large mixing bowl, add apple sauce, peanut butter, maple syrup, crushed pineapple, eggs, and vanilla, and mix until well combined.

In a small bowl, add quick cooking gluten-free oats, buckwheat flour, flax seed meal, chia seeds, ground cinnamon, ground nutmeg, ground ginger, baking powder, baking soda, and salt.

Add chopped walnuts and shredded carrots and mix to combine.

Use a cookie scoop or large spoon to scoop them onto a baking sheet and use your hands to flatten them a bit.

Top with extra walnuts to taste; they add great extra texture.

Swipe up for the full recipe!

Hi! It’s me, Karen, the mom in our Healthy Gluten-Free Family! A mom of a celiac child and cooking gluten-free food & developing recipes for nearly 14 years.