Breakfast Cookies

Carrot Cake Breakfast Cookies

Author: Stephanie Kay

Made with rolled oats, walnuts, cinnamon, carrots and raisins, these oatmeal breakfast cookies taste just like a slice of carrot cake!

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 cookies 1x
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American
  • Diet: Gluten Free
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  1. Preheat oven to 375°F.
  2. In a large bowl, combine all of the dry ingredients; oats, oat flour, walnuts, baking powder, salt, cinnamon, ginger and nutmeg.
  3. Peel and shred carrots to create 1 cup of well packed shredded carrots, typically 2 large carrots or 3-4 small carrots. Set aside.
  4. In a separate small bowl, combine the wet ingredients (except maple syrup); melted coconut oil or butter, vanilla extract and apple sauce. Whisk well to combine.
  5. Add the carrots to the dry ingredients, stir to combine, then add the mixture of wet ingredients, and stir until everything is well incorporated.
  6. Once the well mixed, drizzle in the maple syrup to help bind the dough and make it slightly sticky.
  7. Add in the dried raisins and stir to ensure they are well incorporated.
  8. Use a 1/2 cup measuring cup to shape the cookies into large burger-like patties. You want the breakfast cookies to be big, there should be enough batter to create 6 large cookies.
  9. Add cookies to a baking sheet lined with parchment paper, and transfer to the oven to bake for 25 minutes.
  10. Once cooked, remove from the oven and allow to cool. The breakfast cookies can be eaten immediately, stored in a tight container for up to 4-5 days, or frozen for later use.
  11. Enjoy!


*Oat flour can be made by simply adding rolled oats to a food processor or blender and blending until a flour consistency if formed.


Keywords: oatmeal, healthy, gluten free