Carrot Cake Breakfast Cookies

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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.

These breakfast cookies are 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?

Overheat shot of a plate with five carrot cake breakfast cookies.

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.

Ingredients measured out to make carrot cake breakfast cookies: nuts, wheat flour, shredded carrots, oats, coconut oil, cinnamon, ginger, baking powder, salt, maple syrup and raisins.

Ingredients Needed

  • quick-cooking oats
  • white whole wheat flour or regular whole wheat flour
  • carrots
  • raw pecans or walnuts
  • raisins, preferably golden
  • honey or maple syrup
  • melted coconut oil
  • baking powder, ground cinnamon, fine sea salt, ground ginger
6 process photos showing how to make carrot cake breakfast cookies: from making the cookie dough to baking the cookies.

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!

An over-head shot of a plate of carrot cake breakfast cookies. One of the cookies had a bite taken from it.

Love Real Food Cookbook

A little more about Love Real Food. It has over 100 vegetarian recipes and there’s a large, gorgeous photo for every recipe. Wanna grab a copy of cookbook? You can find it at the following retailers: amazonbarnes and noble and anthropologie.

More Carrot Cake Inspired Goodies:

More Breakfast Cookies:

Carrot Cake Breakfast Cookies

4 from 7 votes
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.
Overhead shot of a plate with five carrot cake breakfast cookies.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 18

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
 

  • Preheat the oven to 375°F. Line a large rimmed baking sheet with parchment paper.
  • In a large bowl, combine the oats, flour, baking powder, cinnamon, salt, and ginger. Whisk to blend.
    A bowl containing oats, flour, baking powder, cinnamon, salt, and ginger, ready to be combined.
  • Add the carrots, pecans, and raisins and stir to combine.
    A bowl containing carrots, pecans, and raisins ready to be combined.
  • 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.
    A bowl with a stream of maple syrup being added to a dry mixture of oats, carrots, raisins, pecans, and spices.
  • 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.
    An over-head shot of six cookies spread across a sheet pan, ready to be baked.
  • 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: 1cookie Calories: 181kcal Carbohydrates: 20g Protein: 3g Fat: 11g Saturated Fat: 6g Sodium: 95mg Fiber: 3g Sugar: 7g
Course: Breakast
Cuisine: American
Keyword: carrot cake breakfast cookies

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    36 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. Laura
        May 16, 2021 AT 5:05 pm

        Remember that all flours have different liquid needs. “For non-yeast baking (think cookies, scones, cake, biscuits, muffins), use 1/4 (25 percent) less almond flour. For example, if a recipe calls for 1 cup of flour, use 3/4 cup of almond flour.”

      2. 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

      5 stars
      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

      5 stars
      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!

Parchment paper lined with protein balls.

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