Carrot Cake Breakfast Cookies

The other day I tried another recipe from Inspiralized & Beyond… the Carrot Cake Breakfast Cookies. Someone made them and posted their review on Facebook so the recipe bumped up higher on my list. And the best part? I already had all of the ingredients! (Don’t you just love when that happens?)

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They were very easy to make and I made one simple adjustment… I added a second egg. It helped the ingredients hold together nicely. I packed the ingredients into my Large Scoop and baked them on the Cookie Sheet using the Reversible Silicone Baking Mat.

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They were the perfect mid-morning and mid-afternoon snack at my desk! I promise you will be hooked when you make these and they were super, super easy!

Enjoy!

SHOP MY KITCHEN!


Some of the links on this page may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

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