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Side view of one healthy carrot cake cookies with a jug of milk behind the cookies

Carrot Cake Breakfast Cookies

Carrot Cake Cookies bake up soft and chewy, and are loaded with sweet carrots, cinnamon, nutmeg and ground ginger. These healthy cookies are a delicious, portable twist on carrot cake, and melt in your mouth delicious! They're the best gluten free breakfast or afternoon snack.

Course Breakfast, Dessert
Cuisine American
Keyword breakfast cookie recipes, breakfast cookies, carrot cake baking ideas, carrot cake cookie recipe, carrot cake cookies, carrot cookie recipe, cookies, gluten free, gluten free cookies, healthy cookie recipes, refined sugar free, refined sugar free cookies
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12 cookies
Calories 310 kcal
Author Kelly

Ingredients

  • 1 large egg room temperature sub with flax-egg for VEGAN
  • 1/3 cup creamy almond butter OR sub with other nut or seed butter of your choice
  • 1/3 cup coconut oil softened at room temperature
  • 1/2 cup maple syrup , coconut nectar or honey
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon baking powder
  • 1/2 cup superfine almond flour OR finely ground oat flour
  • 2/3 cup unsweetened shredded coconut
  • 2/3 cup peeled grated carrots (about 1 large carrot)
  • 2 3/4 cups old fashioned rolled oats use gluten free as needed
  • 1/2 cup dried raisins
  • 1/3 cup chopped pecans , plus 12 optional pecan halves for garnish

Instructions

  1. Preheat oven to 350 degrees F and line a large baking sheet with parchment paper. Set aside.
  2. In a large bowl, whisk the egg, almond butter and coconut oil until creamy and smooth. Add the maple syrup, vanilla, cinnamon, ginger, nutmeg, salt and baking powder. Beat until combined.
  3. Stir in the flour, followed by the coconut, grated carrots and oats and mix until everything is just combined. Fold in raisins, pecans and any other add-ins of your choice.
  4. Use a 1/4 cup to scoop out the dough and drop onto the parchment paper. Pat the tops down to flatten slightly. Press 1 pecan half in middle of cookie (optional).

  5. Bake in preheated oven for 10-12 minutes, or until edges are slightly brown and set.
  6. Allow to cool on the cookie sheets completely. Cookies can be frozen in a large resealable bag up to 3 months.
Nutrition Facts
Carrot Cake Breakfast Cookies
Amount Per Serving (1 cookie)
Calories 310 Calories from Fat 10431
% Daily Value*
Fat 1159g1783%
Saturated Fat 9g45%
Carbohydrates 22g7%
Fiber 4g16%
Sugar 7g8%
Protein 6g12%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.