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.

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 during 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 Cookie and Kate just released her first cookbook, Love Real Food which happens to have the carrot cake breakfast cookie recipe in it.

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

Why You’ll Love This Recipe

  • They’re hearty, filling and not too sweet.
  • They’re portable and perfect for busy weekday mornings. Make a batch on Sunday during meal prep and have cookies for breakfast all week… doesn’t that sound awesome?
  • All you need are 11 simple ingredients that you probably already have in your pantry!
  • These cookies are dairy-free and can easily be made vegan!
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

  • rolled oats or quick-cooking oats – rolled oats or quick-cooking/instant oats will both work for these cookies. Instant oats are the most processed of all the oat varieties. They are pre-cooked, dried, and rolled and pressed slightly thinner than rolled oats. For rolled oats, the oat groats have been steamed and then rolled. These are my personal favorite. I like to use Bob’s Red Mill gluten-free rolled oats.
  • white whole wheat flour or regular whole wheat flour – I love using whole wheat flour for added nutrition. It is packed with protein, fiber, vitamins and minerals and is really easy to bake with! That said, you can definitely use all-purpose flour if that’s all you have on hand.
  • shredded carrots – the star of the show here! Feel free to use store-bought grated carrots or peel and grate them yourself.
  • raw walnuts– I love the crunch the nuts add, but feel free to sub in a different nut like pecans or almonds or skip the nuts all together. 
  • raisins – carrot + raisins = best combo ever! They add a hint of sweetness to these cookies.
  • honey the perfect natural sweetener for these cookies. If you want to keep these vegan-friendly maple syrup is a great substitute.
  • coconut oil helps keep the cookies moist! Make sure you’re using in the liquid sate!
  • baking powder to help the cookies rise.
  • ground cinnamon you can’t have carrot cake without cinnamon!
  • fine sea salt just a pinch.
  • ground ginger for a little spice!
6 process photos showing how to make carrot cake breakfast cookies: from making the cookie dough to baking the cookies.

How to Make These Cookies

Step 1: Preheat the oven to 375°F. Line a large rimmed baking sheet with parchment paper or a silicone baking mat.

Step 2: In a large mixing bowl, combine the dry ingredients: oats, flour, baking powder, cinnamon, salt, and ginger. Whisk to blend. Add the shredded carrots, pecans, and raisins and stir to combine.

Step 3: In a medium mixing bowl, combine the wet ingredients: honey and melted coconut oil. Whisk until blended.

Step 4: Pour the liquid mixture into the flour mixture and stir until just combined. The dough might be rather wet, but don’t worry.

Step 5: Drop ¼-cup scoops of dough (an ice cream scoop 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.

Step 6: Bake until the cookies are golden and firm around the edges, about 15 to 17 minutes. Let the cookies cool on the baking sheet for a couple of minutes, then carefully transfer them to a wire rack to cool completely (otherwise, the bottoms can brown too much).

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

Notes + Subsitutions

  • Flour: All-purpose flour would work just fine as a substitute. I haven’t tried a gluten-free version of these cookies, but I bet gluten-free all-purpose 1:1 flour would work well. If you try it, let me know in the comments below!
  • Honey: If you need the cookies to be vegan just use maple syrup instead of honey for the sweetener.
  • Coconut oil: You can use another oil like avocado, olive or vegetable oil instead of the coconut oil. Melted butter will also work well.
  • Walnuts: I prefer chopped walnuts, but you could play around with other nuts! I bet almonds or pecans would be delicious. Feel free to skip them if you need these cookies to be nut-free.
  • Raisin: If you aren’t a raisin fan, you can use chopped medjool dates or skip them all together.

How to Store Leftovers

Store leftover breakfast cookies, covered, at room temperature for up to 2 days, in the refrigerator for up to 5 days or in the freezer for up to 3 months.

More Carrot Cake Inspired Treats

More Breakfast Cookies

Be sure to check out all of the cookie recipes as well as the full collection of breakfast recipes on EBF!

Carrot Cake Breakfast Cookies

4 from 22 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.
Print RecipePin Recipe
Prep Time 15minutes
Cook Time 15minutes
Total Time 30minutes
Servings 18

Ingredients

  • 1cupold-fashioned rolled oats, or quick-cooking oats
  • 1cupwhite whole wheat flour or regular whole wheat flour
  • 1teaspoonbaking powder
  • 1teaspoonground cinnamon
  • ½teaspoonfine sea salt
  • ¼teaspoonground ginger
  • 1 ½cupspeeled grated carrots
  • 1cupraw pecans or walnuts, roughly chopped
  • ¼cupraisins
  • ½cuphoney, or maple syrup
  • ½cupmelted 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: 1cookieCalories: 181kcalCarbohydrates: 20gProtein: 3gFat: 11gSaturated Fat: 6gSodium: 95mgFiber: 3gSugar: 7g
Course: Breakast
Cuisine: American
Keyword: carrot cake breakfast cookies
Web Story: https://atrivialmindatwork.com/web-stories/carrot-cake-breakfast-cookies/

DID YOU MAKE THIS RECIPE?

Please leave a comment and star rating on this post and share on social media using the hashtag #eatingbirdfood. I love seeing your recipe shares!
This post may include affiliate links. Thank you for your support.

Leave a Comment

Cancel reply

Your email address will not be published.

Recipe Rating




    51 comments
    1. Cloey
      August 29, 2022 AT 1:41 pm

      5 stars
      Wow these are soo good!! A little sweet, but they are still very yummy! I used fresh garden carrots since the ones we had in our fridge looked questionable. After seeing how much the first tray spread in the oven, I made the cookies a little smaller. I got 15 out of the whole batch

      Reply
    2. Rakia Meister
      July 19, 2022 AT 2:24 am

      5 stars
      These are sooooooo good! I’m totally addicted and make them all the time 😄

      Reply
      1. Brittany Mullins
        July 19, 2022 AT 10:20 am

        Ah! I am so happy to hear that you enjoy this recipe, Rakia! Thank you for your review + star rating, I appreciate it!

        Reply
    3. Melinda
      May 7, 2022 AT 12:48 am

      5 stars
      These are great!! My toddler, my baby, and I all enjoyed them 🙂

      I only had 1 cup of grated carrots, so I had to go with just that, and it was fine.

      Instead of honey I substituted apple sauce – and it was great!! Definitely still sweet enough, and still good for baby 🙂

      I’ve made these in the past and subbed Greek yogurt instead of the coconut oil for a lower fat option. It turned out well and we enjoyed them FRESH, but didn’t like the leftovers.

      Reply
      1. Brittany Mullins
        May 7, 2022 AT 10:56 am

        Yay, I’m so glad these were a hit with your family, Melinda! Thanks for sharing the different swaps you’ve made and how they’ve turned out, it’s always helpful for other readers. 🙂

        Reply
    4. Niki
      April 11, 2022 AT 5:53 pm

      5 stars
      These cookies just came out of the oven not only does my house smell amazing they turned out perfect thanks Brittney!

      Reply
      1. Brittany Mullins
        April 12, 2022 AT 8:16 am

        Yay! I’m so happy to hear that, Niki! Thank you for making them and leaving a review, I appreciate it so much.

        Reply
    5. Barbara
      April 10, 2022 AT 1:48 pm

      I would like to sub a nut flower in this recipe. Coconut or almond. Which would you recommend and in what quantity? Thank you

      Reply
      1. Robyn
        April 18, 2022 AT 9:52 pm

        I just made them with Gluten free 1:1 flour. They turned out great and are so yummy.

        Reply
        1. Brittany Mullins
          April 19, 2022 AT 8:12 am

          Yay! So glad the swap worked well, Robyn. Thank you for sharing, I really appreciate it.

          Reply
      2. Brittany Mullins
        April 11, 2022 AT 8:59 am

        Hi, Barbara. I don’t recommend subsituting with coconut flour, as it is not a 1-for-1 swap. You can try using almond flour, though I haven’t tried it yet so I’m not sure how they’ll turn out. Let me know if you try it!

        Reply
Parchment paper lined with protein balls.

5 SECRETS TO
HEALTHY SNACKING

Eating healthy doesn’t have to be boring!

FREE EMAIL BONUS

GET A 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!

X