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Carrot Cake Breakfast Cookies (gluten-free, dairy-free, vegan options)

Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Servings 10 small cookies
Calories 91 kcal


Carrot Cake 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

Glaze (optional)

  • 1/2 cup powdered sugar
  • 2-3 tsp milk of choice (skim, 2%, whole or almond)


Carrot Breakfast Cookies

  1. To begin, preheat your oven to 375 and spray a pan with non-stick spray.

  2. 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.

  3. 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.

  4. After cooled, add icing if you'd like. Devour!


  1. 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.

Recipe Notes

Stored in an airtight container in the fridge these cookies last about a week.