Healthy Carrot Cake Breakfast Cookies are refined sugar-free, gluten-free, and full of nutrient dense ingredients! Tasting just like a piece of carrot cake, these cookies are sure to be a hit with everyone in the family!
You guys, I am so excited about this recipe. Both of my kids have made these from start to finish at the age of 9. I am letting my daughter take over this blog post!
Hi my name is Addy! I like to cook, read, and dance. I also like candy and junk food, but my mom does not let me eat as much as I want! That is why I made this recipe. It is a carrot cake breakfast cookie recipe and I made it because I like breakfast and carrots!
These are a great idea for kids to make by themselves. I made them without any help from my mom. Well, she made up the recipe and wrote it down for me. I am getting much better at cracking eggs, and my favorite part was shredding the carrots!
My brother Luke also made them completely on his own, and they tasted great. We now have a full batch in our freezer to last us for healthy snacks or breakfasts.
How to make Healthy Carrot Cake Breakfast Cookies:
Here are the ingredients you will need:
- almond flour, oat flour, or any flour you have on hand
- rolled oats
- chia seeds
- baking soda
- sea salt
- shredded coconut
- chopped pecans or walnuts
- coconut oil
- honey or maple syrup
- vanilla extract
- shredded carrots
We’ll start by mixing together the dry ingredients: flour, oats, cinnamon, salt, baking soda, chia seeds, coconut, and walnuts.
In a separate bowl, whisk together the eggs. Then add in the wet ingredients: honey, coconut oil, and vanilla. Stir the wet ingredients into dry, then fold in the carrots. You only need a wooden spoon to mix everything together!
Using an ice cream scoop, cookie scoop, or large spoon, spoon the mixture onto a baking sheet. Flatten the cookies gently, then transfer to the oven.
These will bake for about 15-17 minutes at 350 degrees (depending on the oven). Pull them out and let them sit for a few 5 minutes before transferring to a wire rack.
We store these in our freezer in an air tight container. To defrost, just bring to room temperature for about 20 minutes. You can double the recipe and freeze the remaining for up to 3 months!
My mom is back to write up the recipe.
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Healthy Carrot Cake Breakfast Cookies
These yummy carrot cake cookies are perfect to let kids get involved with baking/cooking. I wrote the recipe for my 9 year old, and let her do everything by herself.
- 1 cup oat flour, almond flour, or flour of your choice
- 1 cup rolled oats
- 1/4 cup chia seeds
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 cup raisins
- 1/2 cup unsweetened shredded coconut
- 1/2 cup chopped walnuts
- 2 large eggs whisked
- 1/3 cup coconut oil melted
- 1 tsp vanilla extract
- 1/3 cup honey
- 2/3 cup shredded carrots
Preheat your oven to 350 degrees. Lightly grease a cookie sheet and set aside.
In a large bowl, mix together flour, oats, chia seeds, baking soda, salt, and cinnamon. Add raisins, coconut, and walnuts. Set aside.
In a medium sized bowl, mix together coconut oil, vanilla extract, and honey. Add eggs and whisk to combine.
Slowly fold wet ingredients into dry. Continue to mix with a large spoon, until dry ingredients are completely mixed with wet (no dry ingredient clumps). Dough will be thick.
Using an 2-inch diameter ice cream scoop or large spoon (about 2 tbsp of dough), scoop dough onto a cookie sheet about an inch apart. Gently press to slightly flatten each cookie.
Bake for about 15 minutes, or until cookies are golden brown, firm to the touch, and soft on the inside. Remove from oven and let sit on baking sheet for another 5 minutes. Remove from the pan and let cookies cool completely.
Cookies can be stored in an air tight container at room temperature for up to 4 days, or place in the freezer for up to 1 month.
Kaylene @ The Links Site says
These look wonderful Addy! I saw them on foodgawker and had to come and see the recipe. They look healthy and delicious so I am pinning them for later!
Thank You Kaylene! I hope you love them, Addy
Megan McReynolds says
Great job Addy. I like breakfast and carrots, too. I can’t wait to make these for Easter.
How is Dixie? I think she would like the cookies, too!! Thank you Megan, love Addy
Bethany @ athletic avocado says
carrot cake in cookie form for breakfast? YES PLEASE! These look delish!
Haha!! That’s how we like it in our house too 🙂 Thank you!!
There is no Carrots in the directions….
Glenda Dopking says
I pinned this recipe for later and am just going to make them. I am kind of new to quinoa and just wondering if you cooked it first? Did you use liquid or raw honey? I have a great cinnamon honey that I would love to try in this recipe. Thanks so much.
Hi Glenda, I used raw Quinoa so it has the texture of seeds. You can also use chia seeds in it’s place. I use raw honey, but the cinnamon honey sounds delicious!
Nicole O says
Would it be okay to omit the quinoa?
Wendy & Ron says
Morning, my husband and I are ready to make the cookies and we can’t find out where to add the shredded carrots. We think the carrots would go in with the “wet” ingredients.
Just thought you would like to know.
Yes, with wet ingredients! I will change to make it more clear. Hope you enjoy!
This sounds great! My family isn’t a fan of coconut. Do you think we should sub something else in, or would it be ok to just leave it out?
You can just leave out the coconut.
And just like that, my search for the perfect breakfast cookie comes to a triumphal end. This is such a gem of a recipe! I love that you can use whatever flour you have on hand (I used oat)
I couldn’t tell where to add the carrots, so I just stirred them in when I added the dry ingredients. They baked up beautifully! I have tried so many breakfast cookies and have not been satisfied with any of them. This was perfect and I know my kids will love them. Thank you!!!!
These cookies are the best for postpartum! I’ve made this recipe 6 times now with small variations and they always turn out amazing. Healthy yet delicious and everyone loves them.
– butter instead of coconut oil
– currants instead of raisins
– reduce maple syrup to 1/4 cup (less sugar but still delicious)
Unless I missed something, the carrots are not added in the recipe. I knew to add them with the wet ingredients. Well, that’s where I add them. Delicious! Great recipe.