If you’re someone who loves the cozy flavors of carrot cake but wants a healthier, fuss-free way to enjoy it in the morning, you’re going to fall head over heels for these Carrot Cake Cottage Cheese Breakfast Cookies.
Packed with natural sweetness, warm spices, and a hidden protein punch from cottage cheese, these cookies are soft, chewy, and perfect for meal prep. Whether you’re rushing out the door or sitting down with a cup of coffee, they’re a wholesome way to start your day. Let’s dive in and discover why this recipe deserves a spot in your weekly rotation!
Why You’ll Love This Recipe
These breakfast cookies are a game-changer for anyone looking to enjoy a nutritious start to the day without sacrificing flavor.
- Protein-packed and filling – Thanks to the cottage cheese and oats, each cookie delivers energy and satisfaction.
- Naturally sweetened – No refined sugar here! We’re using ripe banana and a touch of maple syrup or honey.
- Meal prep friendly – Bake a batch ahead of time and enjoy them all week long.
- Kid-approved and freezer-friendly – A great way to sneak in veggies for picky eaters.
- Tastes like dessert, feels like breakfast – Think: carrot cake meets chewy oatmeal cookie!
With just a few simple ingredients, you can whip up a wholesome treat that feels indulgent but is actually good for you.
Ingredients
Here’s what you’ll need to make about 10–12 cookies:
- 1 ripe banana, mashed
- ¾ cup (180 g) cottage cheese
- 2 tablespoons (30 ml) maple syrup or honey
- 1 teaspoon vanilla extract
- 1 cup (90 g) rolled oats
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup (50 g) finely grated carrot
- ¼ cup (40 g) raisins
- Optional mix-ins: chopped walnuts, shredded coconut
Ingredient Notes:
- Cottage cheese: It gives the cookies a moist texture and adds a nice protein boost. Use full-fat or low-fat, based on your preference.
- Banana: The riper, the better! It provides natural sweetness and moisture.
- Maple syrup vs. honey: Both work great — go with your favorite.
- Raisins: These add that classic carrot cake chew, but feel free to swap with dried cranberries if you prefer.
Directions
These cookies are quick and simple to prepare — no mixer or fancy tools required. Just a bowl, a spoon, and your oven!
1. Preheat the oven
Set your oven to 350°F (175°C) and line a baking sheet with parchment paper. This helps prevent sticking and makes cleanup easy.
2. Mix the wet ingredients
In a large bowl, combine the mashed banana, cottage cheese, maple syrup, and vanilla extract. Stir until everything is well blended and creamy.
3. Add the dry ingredients
To the same bowl, add the rolled oats, baking powder, cinnamon, and salt. Stir until everything is evenly combined.
4. Fold in the extras
Gently fold in the grated carrot and raisins. If you’re adding chopped walnuts or shredded coconut, now’s the time!
5. Scoop and shape
Using about 1½ tablespoons of dough per cookie, scoop the mixture onto your prepared baking sheet. Slightly flatten the tops with the back of a spoon or your fingers — they won’t spread much during baking.
6. Bake to perfection
Bake for 15 to 17 minutes, or until the cookies are set and lightly golden. Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Serving and Storage Tips
These cookies are delicious warm or cold, making them a flexible breakfast or snack option.
How to serve:
- Pair with a cup of coffee or tea for a cozy breakfast.
- Crumble one over Greek yogurt and drizzle with a little more maple syrup.
- Add a spoonful of nut butter on top for extra richness and protein.
Storage:
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keep for up to a week.
- Freezer: Freeze in a single layer, then transfer to a freezer bag for up to 2 months. Just thaw overnight or microwave for 20–30 seconds before enjoying.
Helpful Notes
Here are a few tips to make sure your breakfast cookies turn out just right every time:
- Use finely grated carrots – This helps them blend seamlessly into the dough and bake evenly.
- Don’t overbake – These cookies are meant to be soft and chewy. Take them out as soon as they’re golden and set.
- Customize your mix-ins – Try adding a pinch of nutmeg, some flaxseeds, or mini chocolate chips for extra flair.
- Adjust sweetness if needed – If your banana isn’t very ripe, you might want to add an extra teaspoon of maple syrup.
Frequently Asked Questions
Can I make these cookies dairy-free?
Yes! You can replace the cottage cheese with a plant-based yogurt or thick dairy-free cottage cheese alternative. The texture may vary slightly, but they’ll still taste delicious.
Can I use quick oats instead of rolled oats?
Absolutely. Quick oats will create a slightly softer texture, but they work just fine in this recipe.
Are these cookies gluten-free?
Yes — as long as you use certified gluten-free oats, these cookies are 100% gluten-free.
What can I use instead of banana?
Applesauce or mashed sweet potato can work as substitutes, though the flavor and texture will be slightly different. If you’re not a banana fan, try ⅓ cup of unsweetened applesauce.
How much protein is in each cookie?
It depends on the brand of cottage cheese and exact portion size, but on average, each cookie contains about 4–5 grams of protein — a nice boost for a breakfast treat!
Final Thoughts
These Carrot Cake Cottage Cheese Breakfast Cookies are a cozy, nutritious way to enjoy one of your favorite desserts first thing in the morning. They’re everything a breakfast should be — easy, satisfying, and full of feel-good ingredients.
Whether you’re meal prepping for the week or just want something warm and wholesome to start your day, these cookies are a must-try. Plus, they’re easy to customize to your taste and dietary needs.
So go ahead — grab those overripe bananas, shred up some carrots, and give this recipe a go. One bite, and you’ll be hooked. 💛