Carrot Cake Breakfast Cookies

Eat cookies for breakfast with this simple recipe for carrot cake breakfast cookies! Loaded with whole grain oats, carrots and nuts for a filling and hearty on-the-go breakfast option.

Eat cookies for breakfast with this simple recipe for carrot cake breakfast cookies! Loaded with whole grain oats, carrots and nuts for a filling and hearty on-the-go breakfast option.

I don’t know why, but I’ve been obsessed with the idea of carrot cake cookies for a couple years now. I specifically remember having the most amazing carrot cake cookie at the Union Square Greenmarket on a trip to New York. The whole weekend I couldn’t stop thinking about coming home to recreate the recipe. Lucky for me, my friend Kathryne of the popular blog Cookie and Kate just released her first cookbook, Love Real Food which happens to have a carrot cake breakfast cookie recipe in it.

Eat cookies for breakfast with this simple recipe for carrot cake breakfast cookies! Loaded with whole grain oats, carrots and nuts for a filling and hearty on-the-go breakfast option.

Imagine my surprise when I saw this recipe while flipping through the breakfast section. I immediately knew it’d be the first one I’d try… even before trying some of the salad recipes, which all look amazing btw. I already have the Moroccan Roasted Carrot, Arugula and Wild Rice Salad on my must-make list.

Eat cookies for breakfast with this simple recipe for carrot cake breakfast cookies! Loaded with whole grain oats, carrots and nuts for a filling and hearty on-the-go breakfast option.

A little more about Love Real Food. It has over 100 vegetarian recipes and there’s a large, gorgeous photo for every recipe. I don’t know about you, but I’m a highly visual person and gravitate to cookbooks that have lots of beautiful photos like this one.

The chapters are broken down into the following: intro, good morning, salads, soups, happy hour, let’s feast, sweet treats and extras. My fav extras are the foods for dogs section and five steps for creating an epic salad. Kathryne includes advice for making salads a full and satisfying meal that are pretty similar to the tips offered in my post about how to build a meal sized salad. There’s also four homemade dressing recipes included that all sound amazing. I’m going to be trying the tangy red bell pepper dressing ASAP.

Eat cookies for breakfast with this simple recipe for carrot cake breakfast cookies! Loaded with whole grain oats, carrots and nuts for a filling and hearty on-the-go breakfast option.

Alright so back to these carrot cake breakfast cookies. They’re hearty, filling and not too sweet. Plus, they’re portable — perfect for busy weekday mornings. Make a batch on Sunday and have cookies for breakfast all week… doesn’t that sound awesome?

My dad is a huge carrot cake fan so I was able to share a few of these cookies with him and they were 100% dad approved. This means I’ll likely get a request to make more for his birthday. 🙂

One fun tip that Kathryn mentions is that you can make these cookies with zucchini or apples instead of the carrots if you’d like. I know many of you probably have a ton of extra zucchini around this time of year so perhaps you can try the zucchini version and let me know how they turn out!

More Breakfast Cookies You Might Enjoy:

If you make these carrot cake breakfast cookies, please be sure to leave a comment and star rating below. Your feedback is super helpful for the EBF team and other EBF readers. 

 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Carrot cake cookies with milk and bananas.

Carrot Cake Breakfast Cookies


  • Author: Brittany Mullins
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 18

Description

Eat cookies for breakfast with this simple recipe for carrot cake breakfast cookies! Loaded with whole grain oats, carrots and nuts for a filling and hearty on-the-go breakfast option.


Ingredients

  • 1 cup quick-cooking oats
  • 1 cup white whole wheat flour or regular whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground ginger
  • 1 1/2 cups peeled grated carrots (about 1/2 pound)
  • 1 cup roughly chopped raw pecans or walnuts
  • 1/4 cup raisins, preferably golden
  • 1/2 cup honey or maple syrup
  • 1/2 cup melted coconut oil

Instructions

  1. Preheat the oven to 375F. Line a large rimmed baking sheet with parchment paper.
  2. In a large bowl, combine the oats, flour, baking powder, cinnamon, salt, and ginger. Whisk to blend. Add the carrots, pecans, and raisins and stir to combine.
  3. In a medium bowl, combine the honey and coconut oil. Whisk until blended. Pour the liquid mixture into the flour mixture and stir until just combined. The dough might be rather wet, but don’t worry.
  4. Drop ¼-cup scoops of dough (an ice cream scoop with a wire scraper is perfect for this) onto the prepared baking sheet, leaving several inches of space around each one. Use the palm of your hand to gently flatten each cookie to about ¾-inch thick.
  5. Bake until the cookies are golden and firm around the edges, 15 to 17 minutes. Cool the cookies on the baking sheet on a cooling rack for 10 minutes, then carefully transfer the cookies to the rack to cool completely (otherwise, the bottoms can brown too much). Leftover breakfast cookies will keep, covered, at room temperature for up to 2 days, in the refrigerator for up to 5 days, and in the freezer for up to 3 months.

Notes

Recipe republished from Love Real Food with permission.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 181kcal
  • Sugar: 7g
  • Sodium: 95mg
  • Fat: 11g
  • Saturated Fat: 6g
  • Trans Fat: 0
  • Carbohydrates: 20g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 0

Wanna grab a copy of cookbook? You can find it at the following retailers: amazonbarnes and noble and anthropologie.

This post may include affiliate links. Thank you for your support.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe rating

    35 comments
    1. Esther
      March 12, 2021 AT 5:59 am

      Any recommendation for replacing the coconut oil (don’t like the taste) – I was thinking of using melted butter or olive oil. Thanks and looking forward to trying these out.

      1. Brittany Mullins
        March 15, 2021 AT 3:29 pm

        Either of those options would work!

    2. Cori Brown
      January 20, 2021 AT 1:48 pm

      May I use old fashioned oats and almond flour? I have an insulin intolerance. TIA

      1. Brittany Mullins
        January 21, 2021 AT 6:43 pm

        Hey Cori – Yes, you can use rolled oats and can cook them for the same amount of time. I haven’t tested this recipe with almond flour so I am not 100% sure how the cookies will turn out, but feel free to experiment. Let me know how they turn out if you end up making them!

    3. Brennan
      August 7, 2020 AT 1:00 am

      Really Delicious! A treat for any time

    4. Asha
      April 26, 2020 AT 3:56 pm

      This sounds delicious and I can’t wait to make them! Can I use old fashioned rolled oats instead of quick oats, and if so, do I bake for the same amount of time?

      1. Brittany Mullins
        April 26, 2020 AT 7:00 pm

        Hey Asha – Yes, you can use rolled oats and can cook them for the same amount of time. Let me know how these cookies turn out if you end up trying them!

    5. Melinda Muyargas
      April 20, 2020 AT 3:26 pm

      These are great! I actually did two substitutions… I did 1/2 cup of applesauce instead of 1/2 cup of honey, and 2/3 cup Greek yogurt instead of the 1/2 cup of oil. The taste and the texture turned out perfect both for me and my toddler! They’re very healthy and I love that they included so many food groups.

      1. Brittany Mullins
        April 23, 2020 AT 1:30 pm

        Yay! I’m so glad you and your toddler enjoyed this recipe, Melinda! Thanks for noting the subs you made and for coming back to leave a comment and star rating. I so appreciate it!

    6. Courtney Long
      October 25, 2019 AT 9:38 am

      Would almond flour work with this recipe?

      1. Brittany Mullins
        October 25, 2019 AT 12:45 pm

        Hi Courtney! I haven’t tested this recipe with almond flour so I am not sure if the cookies would turn out the same. The ratios might need to be altered a bit if using almond flour. If you’re looking for a GF option I would use an all-purpose gluten-free 1:1 flour. Let me know how they turn out if you end up making them!

    7. Connie
      April 24, 2019 AT 9:28 pm

      Brittany, thanks for sharing this recipe. I made these today and they turned out great! I bought Love Real Food last year and have been enjoying cooking through it. Next up to try is your chia oatmeal breakfast cookies; I love the breakfast cookie concept!!

    8. Debbie
      November 22, 2018 AT 10:16 am

      These cookies are absolutely delicious and are very hard to resist. I had to put some in the freezer and give a couple to a friend to try, to keep myself from eating them all too quickly. They are very filling and healthy. I plan on taking them for a snack during a round of golf, as they will be just the trick to renewing my energy half way around. Your recipes are always inspiring, and I really appreciate the way you share them and your knowledge with us. You help us more than you know! Sincere thanks.

    9. Rehna
      January 23, 2018 AT 10:49 am

      It looks very much intresting.Instead of oil, plz give me the option

    10. Kate
      October 12, 2017 AT 11:35 pm

      Brittany, I’m afraid I never commented to thank you for sharing this recipe. THANK YOU! Your kind words still mean so much. xoxo

    11. Karen Perlv
      August 21, 2017 AT 2:48 pm

      These were delicious – soft, chewy and lots of good carrots. I used whole oats cause that’s what I had and turned out yummy. Thanks for the recipe. These could be a habit. I’ll have to make some for my neighbors. They love when I bake for them.

    12. Sarah
      August 20, 2017 AT 6:38 pm

      If I wanted to make these Gluten free what flour would you suggest? Coconut flour?

      1. Brittany Mullins
        August 21, 2017 AT 11:36 am

        Hi Sarah. Would use an all-purpose gluten-free flour mix instead of the whole wheat flour. Bob’s Red Mill makes a great one!

    13. Laura
      July 27, 2017 AT 12:29 pm

      Just made these! Amazing! Soft, chewy, and delicious! I omitted the nuts and added 2 scoops of Vega protein & greens powder. I may have doubled the raisins too, haha. They turned out perfectly! I’ll make a double batch next time so they last longer!

      1. Brittany Mullins
        July 27, 2017 AT 12:56 pm

        Yay!! So glad you enjoyed the cookies, Laura!

    14. Ribel
      July 26, 2017 AT 8:00 am

      Oh! yummy and looks great gonna give a try to this once,,, If we really start to have such health food in breakfast or any time during the day must gonna live healthier.
      Great, Thanks for the post.

    15. Marina
      July 21, 2017 AT 6:42 pm

      These look and sound amazing! Going to make NOW!

    16. Julia
      July 16, 2017 AT 2:28 am

      Amazing recipe! Can not wait to make one! Thanks Brittany!

    17. Elyse
      July 13, 2017 AT 7:06 pm

      Just took these out of the oven! The raw batter was awesome — I can never resist 🙂

    18. Paola
      July 10, 2017 AT 9:57 pm

      This looks awesome! Can’t wait to try this! Thanks for sharing!

      1. Brittany Mullins
        July 11, 2017 AT 11:38 am

        Thanks Paola!! I hope you get a chance to try them! 🙂

    19. Paola
      July 10, 2017 AT 9:56 pm

      This is a great on-the-go breakfast! Can’t wait to try this! Thanks for sharing!

    20. Kimberley
      July 10, 2017 AT 2:27 pm

      I just made these. They are delicious!! And egg free!! I will definitely make these often for a quick breakfast option. Thanks for a wonderful recipe!

      1. Brittany Mullins
        July 10, 2017 AT 3:28 pm

        Amazing!! So glad you enjoyed the cookies, Kimberley.

    21. Liz @ I Heart Vegetables
      July 10, 2017 AT 9:58 am

      These look delicious, Brittany! I’m definitely going to give these a try 🙂

      1. Brittany Mullins
        July 10, 2017 AT 11:13 am

        Yay!! Hope you love them, Liz.

    22. Peppermint Dolly
      July 10, 2017 AT 5:18 am

      YUM! These look so good!!

      Rebecca
      xx

      1. Brittany Mullins
        July 10, 2017 AT 11:14 am

        Thanks lady! They’re delicious and everything in Kathryne’s cookbook looks amazing!

    23. Emily @ Pizza & Pull-ups
      July 9, 2017 AT 8:47 pm

      These look so tasty! I can’t wait to give them a try.

      1. Brittany Mullins
        July 10, 2017 AT 11:14 am

        Awesome!! I can’t wait to hear what you think of them, Emily!

Subscribe + get eating!

Grab your Free 3 Day Clean Eating Meal Plan

Subscribe to our list and get your free printable PDF of the 3 Day Clean Eating Meal Plan and Shopping List!

Parchment paper lined with protein balls.

5 SECRETS TO
HEALTHY SNACKING

Eating healthy doesn’t have to be boring!

FREE EMAIL BONUS