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Carrot Cake Breakfast Cookies
4.4 from 78 votes

Carrot Cake Breakfast Cookies

Carrot Cake Breakfast Cookies combine rolled oats, whole wheat flour, grated carrot, pecans, and raisins with warm spices like cinnamon and ginger. Sweetened with honey and bound by melted coconut oil, they bake into soft, golden cookies with a moist, lightly spiced crumb reminiscent of carrot cake but in a convenient cookie form.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 18
Calories: 181 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 1 cup rolled oats or quick-cooking oats, old-fashioned
  • 1 cup white whole wheat flour or regular whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt fine sea salt
  • ¼ teaspoon ground ginger
  • 1 ½ cups carrot peeled, grated
  • 1 cup pecans roughly chopped, or walnuts
  • ¼ cup raisins
  • ½ cup honey or maple syrup
  • ½ cup coconut oil melted

Instructions

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  1. Preheat the oven to 375°F. Line a large rimmed baking sheet with parchment paper.
  2. In a large bowl, combine the oats, flour, baking powder, cinnamon, salt, and ginger. Whisk to blend.
  3. Add the carrots, pecans, and raisins and stir to combine.
  4. 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.
  5. 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.
  6. 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).
  7. 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

  • Use parchment paper for easier cleanup and to prevent sticking while baking.
  • Cool cookies completely on racks to avoid burnt cookie bottoms.
  • Pecans can be substituted with walnuts or omitted if preferred.
  • Honey may be replaced by maple syrup.

Nutrition Information

Serving 1cookie Calories 181kcal (9%) Carbohydrates 20g (7%) Protein 3g (6%) Fat 11g (17%) Saturated Fat 6g (30%) Sodium 95mg (4%) Fiber 3g (12%) Sugar 7g (14%)

Nutrition Facts

Serving: 18 Serving

Amount Per Serving

Calories 181

% Daily Value*

Serving 1cookie
Calories 181kcal 9%
Carbohydrates 20g 7%
Protein 3g 6%
Fat 11g 17%
Saturated Fat 6g 30%
Sodium 95mg 4%
Fiber 3g 12%
Sugar 7g 14%

* Percent Daily Values are based on a 2,000 calorie diet.