Carrot Cake Breakfast Cookies

Cookies, for breakfast? You bet!

April 18, 2017
Carrot Cake Breakfast Cookies
Kathryne Taylor

Adapted from Kathryne's new cookbook, Love Real Food

Breakfast cookies! Why not? These large breakfast cookies taste like carrot cake and are as hearty as a bran muffin. They include lots of nuts to stick with you for several hours.


More: 16 Hot Breakfast Ideas for Cold Mornings

I prefer quick-cooking oats here because they disappear into the rest of the batter, but offer all of the same health benefits as old-fashioned oats. My dog Cookie loves it when I make these cookies because she gets to eat some of the carrot scraps. I'm convinced that she can hear the vegetable peeler as it cuts through the air on the way toward a carrot. She comes running! (Read more about Cookie and our favorite recipes in my cookbook Love Real Food.)

Carrot Cake Breakfast Cookies
(Makes 10 large cookies)


  • 1 cup quick-cooking oats
  • 1 cup white whole wheat 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 raisins, preferably golden
  • 1/2 cup honey or maple syrup
  • 1/2 cup melted coconut oil

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. Add the carrots, pecans, and raisins and stir to combine.

3. 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.

4. 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. Use the palm of your hand to gently flatten each cookie to about 3/4 inch thick.


5. 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.

Make it:
Gluten-free: Substitute 1 1/4 cups oat flour for the wheat flour. Be sure to use certified gluten-free oats and oat flour.
Vegan: Use maple syrup instead of honey.
Nut-free: Replace the nuts with 2/3 cup pepitas (hulled pumpkin seeds) or omit them altogether. 

Find this recipe and 100 more in Love Real Food, including make-your-own instant oatmeal mix; fluffy, naturally sweetened, whole-grain blueberry muffins; hearty green salads; warming soups; pineapple pico de gallo; and healthier homemade pizzas.