These Carrot Cake Breakfast Cookies are loaded with wholesome ingredients like oats, carrots and walnuts! They are loaded with the cozy carrot cake spices you know and love and they’re perfect for meal prep!
Preheat oven to 350. Prepare baking sheets by lining them with parchment paper or silicon mat. Set them aside.
Shred 2 medium carrots to make about 1 cup worth of shredded carrots. Roughly chop 1/2 cup of walnuts. Set these aside.
In a large bowl, add oats, flour, baking powder, salt and spices (cinnamon, ginger, nutmeg and salt). Mix to combine.
To the bowl, add egg, maple syrup, cooled melted butter and vanilla extract. Mix gently to combine. Lastly, gently fold in your chopped walnuts and shredded carrots.
Using a tablespoon or a cookie scoop, scoop about 1 tbsp worth of dough into your hand, roll it into a ball and set it on the baking sheet. Gently mash it down until it looks more like a "cookie" (see photo above for reference). I fit about 8 per baking sheet.
Bake for 10-11 minutes. Do NOT overbake. They will become too dry and cakey. They may not look all the way done when you take them out at 10 minutes, but let them sit on the baking sheet for 5 minutes to cool. After, transfer to a wire rack.
Mix together powdered sugar, cinnamon, and milk in a bowl until desired consistency. If you want it thinner, add more milk. Thicker? Add more powdered sugar. Drizzle a generous amount over the cookies once they are on the wire rack. Enjoy!