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Carrot Cake Breakfast Cookies

What better way to welcome spring than to make carrot cake cookies!

All the yummy spices and sweetness of carrot cake without the sugar high. Even though “cookies” AND “cake” are both in the title, there is no reason you shouldn’t eat these for breakfast, lunch, dinner, or in between. They are just as healthy as they are yummy!

The oats and flax seeds make them perfect lactation cookies for nursing moms. The amount of nutrition and hidden fruits and vegetables make them perfect for children, even young ones with not many teeth. The fact that they’re vegan, refined sugar free, oil free, and gluten free make them perfect for all the health-conscious ones in your life. Their deliciousness makes them perfect for everyone else.

Make a batch for quick breakfasts and snacks this week–they’re easy to throw together! We’re loving them dipped in a glass of plant milk. We like Ripple pea milk right now, because it has a little more nutrition, fat and protein for my tiny 1-year-old baby who needs more calories to grow! It’s also creamy and delicious, without any added sugar (I buy the unsweetened vanilla kind).

Update: I created this recipe for a contest sponsored by Ripple milk, and I was one of the winners!

5 from 6 votes
Carrot Cake Breakfast Cookies
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins

Packed with nutritious super foods like flax seed, chia seeds, oats, and carrots; and even more full of deliciousness! These make great breakfasts-on-the-go, and a terrific meal or snack for young children. 

Course: Breakfast
Cuisine: American
Keyword: carrot cake, cookies
Servings: 16 cookies
  • 1 cup oat flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1.5 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp allspice
  • 1.5 cup oats
  • 1 cup grated carrots
  • 1/4 cup raisins
  • 1 tbsp chia seeds
Wet Ingredients
  • 3/4 cup applesauce
  • 1/4 cup almond butter (or other nut/seed butter)
  • 1/3 cup maple syrup, honey, or date paste
  • 2 tbsp ground flax seed
  1. Stir together the dry ingredients, the carrots, raisins, and chia seeds.

  2. In another bowl or liquid measuring cup, stir together the wet ingredients and flax seeds.

  3. Stir all together and drop onto a parchment-lined cookie sheet, to make about 16-20 cookies. 

  4. Bake for 15 minutes at 350 degrees. Enjoy the amazing smell of baking carrot cake cookies, then enjoy with a glass of plant milk! Cookies freeze well and thaw quickly for a fast breakfast. 

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  1. I made these this morning and they were delicous. I thought they would be a little dry but they were very moist and not too heavy. I am excited to have another breakfast option to pull out of the freezer. Thanks Faith!

      1. More recipes like this, please! I made these this morning and my kiddos pounded them. I’ve been in a food rut lately and have been running out of good ideas. I loved that I had all the ingredients for this on hand already! Healthy breakfast cookies for the win 👌

          1. I made these and was not sure if they were “done”as they were still really soft. Let them stay in a few minutes longer-all was good. I cannot stop eating them. They are good. Will make them again

  2. I plan on trying these but need to stay away from fat as much as possible. I’m thinking I can sub the nut butter for an equivalent amount of PB2, but curious if you have other ideas to sub it altogether?

    1. I think PB2 is a great idea! The purpose of the nut butter is provide a whole-food fat as opposed to butter or oil, to give them cookie-like texture. You could skip it completely and it would just have the texture of low-fat baked goods, which is probably something you’re used to and will still be tasty!

  3. These were a hit at our house! Texture is perfect. You feel like you’re eating a treat, but you’re really nourishing your cells. Very good recipe.

  4. Delicious, both freshly out of the oven and cold!

    To be able to make these right away without going shopping first, and since I did not have apple sauce or apples on hand, I used mashed bananas instead of the apple sauce. We could not taste the bananas, but I did reduce the honey to 1/4 cup because of the added sweetness from the bananas. That worked well.

    1. So glad you enjoyed them! Yes, I have found that banana and applesauce are great swaps. Thank you for coming back to comment!

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