Author: About Cookie and Kate  | Published by: Broma Bakery

Healthy Carrot Cake Breakfast Cookies

These Carrot Cake Breakfast Cookies are my favorite grab and go breakfast/snack of the moment. They are thick, soft, and full of healthy goodies like oats, flaxseed, carrot (of course), nuts and raisins.

I bet you—like me—read the title of this recipe and got super excited. Cookies for breakfast? I’m in! Yes, cookies for breakfast sounds amazing, but even I can’t do legit cookies for breakfast. These carrot cake cookies are incredibly easy to make, but there are a few things you need to do to make them truly breakfast-worthy.

Use real ingredients—You guys know I love me some sugar-laden cookies, but to make these breakfast cookies you need to use real, whole ingredients like maple syrup, coconut oil, and grated carrots to make them both good for you and absolutely delicious.

Bake these cookies until firm—I’m usually a firm believer in slightly under-baking cookies, but these hearty breakfast cookies need to be in the oven a bit longer to fully cook through. The end result is a chewy, dense cookie that’ll actually fill you up until lunchtime.

Use quick cooking oats—I typically prefer using old-fashioned oats in my cookie recipes, but these breakfast cookies are perfect made with quick-cooking oats. The oats absorb some of the liquid in the cookie dough and make the cookies extra chewy.

Healthy Carrot Cake Breakfast Cookies

  • Prep Time20 min
  • Cook Time15 min
  • Total Time35 min
  • Yield18 Large Cookies


    • 1 cup quick-cooking oats
    • 1 cup oat flour or regular whole wheat flour
    • 1 teaspoon baking powder
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon fine sea salt
    • 1/4 teaspoon ground ginger
    • 1 1/2 cups peeled grated carrots (about 1/2 pound)
    • 1 cup roughly chopped raw pecans or walnuts
    • 1/4 cup golden raisins
    • 1/2 Maple syrup
    • 1/2 cup melted coconut oil


    Preheat oven to 375°F

    Line a baking sheet with parchment paper or silicone baking sheet.

    In a large bowl, combine the oats, flour, baking powder, cinnamon, salt, and ginger. Whisk to blend. Add the carrots, pecans, and raisins and stir to combine.

    Heat a large pot or rimmed skillet over medium heat. Once hot, add oil (or water), onion, and garlic. Season with a pinch of salt and pepper. Sauté for 3-4 minutes, stirring frequently, or until the onion is tender and fragrant. Add zucchini and sauté for another 2 minutes. Lastly, add chopped greens and stir to slightly wilt. Set aside.
    In a medium bowl, combine the honey and coconut oil. Whisk until blended.
    Pour the liquid mixture into the flour mixture and stir just until combined. The dough might be rather wet, but don’t worry.
    Drop 1/4-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. Us the palm of your hand to gently flatten each cookie to about 3/4 inch thick.
    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.


    How to store these breakfast cookies

    These healthy breakfast cookies will keep well in a covered container on your counter for two days, or in the fridge for five. I personally recommend making a big batch of these carrot cake cookies and freezing them for later. The frozen cookies will stay fresh for up to three months and can easily be warmed back up in a toaster oven (or you can simply set one out the night before and eat it as you rush out the door).