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Hi everyone! It’s Liz from Love Grows Wild, and I am so excited to be back at The Recipe Critic! The recipe I have for you today will blow your mind and change the way you look at breakfast forever… Are you ready for it? Oatmeal Raisin Breakfast Cookie Sandwiches! Wait, hold the phone… cookies for breakfast?? Yes ma’am, cookies for breakfast! These tasty little treats are packed with nutrition, including whole grains, fruit, and even a veggie! What a delicious way to start your morning!
I know this whole “cookies for breakfast” thing sounds a little crazy, but just trust me on this one! The cookie dough is made much healthier with whole wheat flour, oatmeal, raisins, and carrots. Yes, I just said carrots! They are shredded up very fine, and other than the beautiful golden orange color it gives the cookies, you can’t even tell they are in there! Think about it, when you eat a big slice of carrot cake you don’t say, “Wow, I love the vegetable taste this cake has.” You say, “This is the most moist, sweet, delicious cake I’ve ever eaten in my life!” Or something along those lines. But I promise you will not taste vegetables in your breakfast cookies. If you have picky eaters, this is a great way to get some extra vegetables in them!
The cookies come out of the oven nicely puffed and super moist. The carrots really do make a difference! After the cookies have been baked and cooled, I assemble the sandwiches using reduced-fat cream cheese that has been flavored with maple syrup, pumpkin pie spice, and vanilla, and a tad bit of powdered sugar for sweetness. I could eat that flavored cream cheese by the spoonful! But it is definitely much better when cookies are involved : )
Serve these cookie sandwiches with a tall glass of milk, and you have a breakfast that win you Mom of the Year for sure!
These cookies will keep in the refrigerator for about 3 days, so you can make them ahead for busy mornings. Or you could pack them in school lunches for a healthier treat!
So go for it, have cookies for breakfast! Just one bite of these soft little cookies pillows, and you’ll wonder why you haven’t done it before!
I’ll see you again here in a few weeks, but until then I hope you’ll visit me at Love Grows Wild and check out my latest projects and recipes!
Preheat oven to 350 degrees and line 2 cookie sheets with parchment paper. In a small bowl, stir together flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.
In a large bowl, combine the oil, brown sugar, granulated sugar, egg, oats, carrots, and raisins. Slowly add in flour mixture and stir until combined.
Drop rounded tablespoons of dough two inches apart onto prepared cookie sheets. Bake each sheet for 12 minutes or until cookies begin to brown. Let stand 1 minute on cookie sheet, then remove to a wire rack to cool completely.
In a small bowl combine softened cream cheese, maple syrup, powdered sugar, vanilla, and pumpkin pie spice. Spread filling onto half of the cookies and top with remaining cookies to create sandwiches.
Welcome to my kitchen! I am Alyssa Rivers and the food blogger behind The Recipe Critic. The blog launched in 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved.