Okay, so I’ve been obsessed with finding the perfect healthy-ish treat that feels special enough for holidays, but also totally works for a busy morning. And guess what? I landed on these! My Carrot Cake Cottage Cheese Breakfast Cookies are seriously a game-changer. They’ve got that warm, comforting carrot cake flavor, but in a totally portable, totally delicious cookie form. I remember whipping up a batch for an Easter brunch last year, and everyone was RAVING – they couldn’t believe how good they were, and how they weren’t loaded with sugar! Trust me, these cookies are going to be your new go-to, especially for those Easter gatherings or Thanksgiving mornings.
Why You’ll Love These Carrot Cake Cottage Cheese Breakfast Cookies
You’re going to adore these cookies because they’re just so darn easy to whip up – seriously, you can have them ready in no time! Plus, they’re packed with wholesome ingredients like oats, carrots, and cottage cheese, making them a fantastic healthier choice. They taste just like carrot cake, but in a perfect little cookie bite. They’re absolutely wonderful for a quick breakfast, a snack, or even to share during Easter or Thanksgiving. You really can’t go wrong!
Gathering Your Ingredients for Carrot Cake Cottage Cheese Breakfast Cookies
Alright, let’s get our ingredients together for these amazing cookies! First up, we need 1 cup of rolled oats – these give the cookies a lovely texture. Then, we’ll grab 1/2 cup of whole wheat flour for a bit of wholesome goodness. For that classic sweet and spiced flavor, we’re using 1/4 cup of brown sugar, 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, and just a pinch of 1/4 teaspoon of salt to balance everything. The star veggies? We need 1 cup of shredded carrots – make sure they’re fresh! The secret ingredient for creaminess is 1/2 cup of cottage cheese, and we’ll also need 1/4 cup of unsweetened applesauce and 1/4 cup of vegetable oil for moisture. Don’t forget 1 large egg to bind it all, and 1 teaspoon of vanilla extract for that perfect aroma. Oh, and if you’re feeling fancy, you can add 1/4 cup of chopped walnuts or pecans and 1/4 cup of raisins for extra texture and sweetness!
Ingredient Notes and Substitutions for Carrot Cake Cottage Cheese Breakfast Cookies
So, about those ingredients! If you need to go gluten-free, no worries at all. Just swap out the whole wheat flour for certified gluten-free all-purpose flour or even some almond flour. And make sure your rolled oats are certified gluten-free too! Instead of regular vegetable oil, you could totally use melted coconut oil or even light olive oil if that’s what you have. And for the cottage cheese, if you’re not a fan, a thick Greek yogurt works too, though it might make the cookies a tiny bit softer. Feel free to play around with the spices – if you love ginger, add a little extra! And those nuts and raisins are totally optional, but they do add a nice little surprise in every bite.
Step-by-Step Guide to Making Carrot Cake Cottage Cheese Breakfast Cookies
Alright, let’s get these cookies into the oven! First things first, go ahead and preheat your oven to 350°F (175°C). While that’s warming up, grab a baking sheet and line it with some parchment paper – this is my secret weapon for easy cleanup and making sure they don’t stick!
Now, in a nice big bowl, we’re going to combine all our dry stuff: the rolled oats, whole wheat flour, brown sugar, baking soda, cinnamon, nutmeg, and salt. Give that a good stir to make sure it’s all mixed up nicely. Then, toss in your shredded carrots and stir those in too.
In a separate, smaller bowl, whisk together all the wet ingredients: the cottage cheese, applesauce, vegetable oil, egg, and vanilla extract. You want this mixture to be pretty smooth.
Next, pour those wet ingredients into the big bowl with the dry stuff and carrots. Mix it all together until it’s *just* combined. Seriously, don’t overmix it! You don’t want tough cookies. If you’re adding those yummy walnuts, pecans, or raisins, gently fold them in now.
Here’s the fun part: drop rounded tablespoons of the dough onto your prepared baking sheet. I like to use a spoon to just flatten them out a little bit. They don’t spread a ton, but a little flatten helps them bake more evenly.
Baking Your Carrot Cake Cottage Cheese Breakfast Cookies to Perfection
Pop those cookies into your preheated oven! You’ll want to bake them for about 12 to 15 minutes. Keep an eye on them – they’re ready when the edges are just starting to turn a lovely golden brown. That’s your cue!
Cooling and Finishing Your Carrot Cake Cottage Cheese Breakfast Cookies
Once they’re golden, let the cookies hang out on the baking sheet for a couple of minutes. This helps them firm up a bit. Then, carefully transfer them to a wire rack to cool completely. They’ll be a little soft when they’re hot, but they get perfectly chewy as they cool down!
Tips for Success with Carrot Cake Cottage Cheese Breakfast Cookies
To get the absolute best results with these cookies, here are a few things I always do. First, don’t overmix the batter once you add the wet ingredients to the dry. Just mix until it’s combined; overmixing can make them tough. Also, make sure your cottage cheese isn’t too watery – maybe give it a quick drain if it seems really wet. When you drop the dough onto the baking sheet, pressing them down just a little helps them bake into that perfect cookie shape instead of staying too round. And remember, they’ll continue to set up as they cool, so don’t worry if they seem a bit soft right out of the oven!
Serving Suggestions for Your Carrot Cake Cottage Cheese Breakfast Cookies
These cookies are so versatile! They’re absolutely perfect with your morning coffee or a nice cup of tea. Honestly, I love them just as they are for a quick breakfast on the go. They also make a fantastic afternoon snack, especially when you need a little something sweet but still want to feel good about it. And during holidays like Easter or Thanksgiving? They’re a hit as a lighter dessert option that everyone will love! For more holiday inspiration, check out these Italian Easter Cookies.
Storing and Reheating Your Carrot Cake Cottage Cheese Breakfast Cookies
Keeping these cookies fresh is super easy! Once they’re completely cool, just pop them into an airtight container. They’ll stay yummy at room temperature for about 3 days. If you want them to last a bit longer, stash them in the refrigerator, where they’re good for up to a week. If you prefer them warm, just pop a cookie or two in the microwave for about 10-15 seconds. It brings back that lovely fresh-baked feel!
Frequently Asked Questions About Carrot Cake Cottage Cheese Breakfast Cookies
Got questions? I’ve got answers! People always ask, “Can I make these cookies gluten-free?” Yes, you absolutely can! Just use certified gluten-free rolled oats and swap the whole wheat flour for a good quality gluten-free all-purpose blend or almond flour. Another common one is, “What’s the best way to store these cookies?” Keep them in an airtight container at room temperature for up to 3 days, or in the fridge for about a week to keep them fresh. And, “Can I add other mix-ins?” Oh, totally! Feel free to add other things like dried cranberries, a bit of shredded zucchini (squeeze out the extra water!), or even some mini chocolate chips if you’re feeling decadent. These cookies are pretty forgiving! For more healthy baking tips, you might find this article on healthy baking tips helpful.
Nutritional Information for Carrot Cake Cottage Cheese Breakfast Cookies
Just a heads-up, the nutritional info is an estimate since everyone’s ingredients can vary a bit! On average, one of these delicious cookies has about 150 calories, around 7g of fat with 1.5g of that being saturated, 20g of carbohydrates, 2g of fiber, and 4g of protein. They’re a great way to get some nutrients and flavor without going overboard! If you’re interested in the benefits of oats, you can learn more about them here.
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Sweet Carrot Cake Cottage Cheese Cookies: 12 Delicious Bites
- Total Time: 30 minutes
- Yield: 18 cookies 1x
- Diet: Vegetarian
Description
Delicious and healthy carrot cake cookies made with cottage cheese, perfect for a breakfast treat or holiday dessert.
Ingredients
- 1 cup rolled oats
- 1/2 cup whole wheat flour
- 1/4 cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup shredded carrots
- 1/2 cup cottage cheese
- 1/4 cup unsweetened applesauce
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup chopped walnuts or pecans (optional)
- 1/4 cup raisins (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, combine oats, flour, brown sugar, baking soda, cinnamon, nutmeg, and salt.
- Stir in the shredded carrots.
- In a separate bowl, whisk together cottage cheese, applesauce, vegetable oil, egg, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Fold in walnuts/pecans and raisins if using.
- Drop rounded tablespoons of dough onto the prepared baking sheet. Flatten slightly with a spoon.
- Bake for 12-15 minutes, or until golden brown around the edges.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- For a gluten-free option, use certified gluten-free oats and almond flour instead of whole wheat flour.
- You can adjust the spices to your preference.
- Store cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert/Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg
Keywords: Carrot Cake Cookies, Cottage Cheese Cookies, Breakfast Cookies, Easter Cookies, Thanksgiving Cookies, Healthy Cookies, Oatmeal Cookies