These Carrot Cake Breakfast Cookies are a hearty breakfast, loaded with oats, spices, shredded carrots, nuts and sweet coconut. Top them with a light glaze for a little sweet touch!
It’s Carrot Cake season!
I used to care less about carrot cake. If it didn’t have chocolate in it, I ignored it. Now, it’s one of my favorite Spring flavors! I love the spices, coconut, and nuts (and of course, the obligatory cream cheese frosting). Carrot Cake is like the pumpkin spice of Spring.
I’ve been on a roll with sharing carrot cake-flavored recipes lately, like my Carrot Cake Oatmeal Cookies and Carrot Cake Pancakes. I made this recipe last year, perfected it this year, and here it is for you now: healthy Carrot Cake Breakfast Cookies.
These cookies are easy and quick to make, especially if you have your carrots shredded ahead of time.
They’re filled with healthy ingredients like applesauce, oats, oat flour, walnuts, carrot and coconut, and only lightly sweetened with honey.
If you’re looking for a healthy Spring breakfast that kids will love, these Carrot Cake Breakfast Cookies are it!
There’s a few options for these cookies.
If you don’t like oat flour, you could use an all purpose (or gluten-free all purpose) flour instead.
These cookies are naturally dairy-free! You can make them vegan, also, with maple syrup (instead of honey) and a flax or chia egg (1 tbsp flax/chia seed with 2.5 tbsp of water, till gelled).
I like to make these Carrot Cake Breakfast Cookies with walnuts, but I know some prefer pecans in their carrot cake. Feel free to use those instead, or another favorite nut if you prefer, or omit them if necessary.
I prefer to use sweetened coconut for an extra touch of sweetness, for these already lightly sweetened cookies. However, unsweetened coconut will also work. If you can’t/don’t eat coconut, you can also leave it out.
Bonus: Making these breakfast cookies is so easy!
They’re only made in one bowl too (yay for less dishes to wash!).
And if you’d like, you can add a light glaze drizzled across the tops (like I did). It’s the same simple glaze as a vanilla donut glaze. A quick addition, that makes these cookies feel a little extra special.
But if you can’t live without cream cheese frosting with your carrot cake flavors, feel free to make the cream cheese frosting from my Carrot Cake Oatmeal Cookies to top these healthier cookies with. Or, maybe all this talk about carrot cake has you craving dessert and a sweeter cookie, after all! I’d definitely check the Carrot Cake Oatmeal Cookies out then too.
Warm spices, oats, shredded carrots, walnuts and coconut.. all in a warm breakfast cookie. These are the perfect start to a sunny Spring day!
After you’ve made these Carrot Cake Breakfast Cookies, let me know what you think! Either leave a comment and star rating, below, and/or find me on Instagram and let me know. I love to hear what ya’ll think of my recipes!
And if you’re a breakfast cookie monster, like myself, don’t forget to check out a few of these recipes too: Lemon Chia Breakfast Cookies, Peanut Butter Chocolate Chip Breakfast Cookies, and Chocolate Breakfast Cookies.
- 3 tbsp applesauce (sweetened or unsweetened)
- 3 tbsp honey (maple syrup, if vegan)
- 1/2 tsp vanilla
- 1 egg (or flax/chia egg, if vegan)
- 1/2 cup rolled oats (certified gluten-free)
- 1/3 cup oat flour (certified gluten-free, if necessary)
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup walnuts, chopped
- 1/3 cup shredded carrots
- 1/4 cup shredded coconut
- 1/2 cup powdered sugar
- 2-3 tsp milk of choice (skim, 2%, whole or almond)
To begin, preheat your oven to 375 and spray a pan with non-stick spray.
To a large mixing bowl, add your applesauce, honey, vanilla and egg and whisk them together. To the same bowl, add your oats, oat flour, cinnamon, nutmeg, ginger, baking soda and salt and stir everything together till well combined. Add your walnuts, carrots and coconut and stir them into your cookie batter.
Using a small cookie scoop, scoop the batter onto your pan. Gently flatten each cookie out with a fork or spatula. Bake for 9-11 minutes, or till the edges and tops are set.
After cooled, add icing if you'd like. Devour!
To a small mixing bowl, add your powdered sugar and milk and whisk them together till they reach the desired consistency. Add more/less milk as necessary.
Stored in an airtight container in the fridge these cookies last about a week.