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.
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.