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Overhead shot of a plate with five carrot cake breakfast cookies.
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4.41 from 25 votes

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.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakast
Cuisine: American
Keyword: carrot cake breakfast cookies
Servings: 18


  • 1 cup old-fashioned rolled oats or quick-cooking oats
  • 1 cup white whole wheat flour or regular whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon fine sea salt
  • ¼ teaspoon ground ginger
  • 1 ½ cups peeled grated carrots
  • 1 cup raw pecans or walnuts roughly chopped
  • ¼ cup raisins
  • ½ cup honey or maple syrup
  • ½ cup melted coconut oil


  • 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.


  • Recipe republished from Love Real Food with permission.


Serving: 1cookie | Calories: 181kcal | Carbohydrates: 20g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Sodium: 95mg | Fiber: 3g | Sugar: 7g