Carrot Cake Breakfast Cookies

by Apr 24, 2018

These cookies!  Breakfast cookies!  Another great idea from Kathryne Taylor of the blog Cookie + Kate.  Treat yourself to a copy of her book:  Love Real Food; More than 100 Feel-Good Vegetarian Favorites to Delight the Senses and Nourish the Body — (only books by Julia or Dorie get more acton in my kitchen!)


Carrot Cake Breakfast Cookies

makes 12 cookies; recipe adapted from original by Kathryne Taylor of Cookie + Kate 


  • 1 cup rolled oats I use thick-cut, but any will do
  • 1 cup whole wheat flour white whole wheat or regular
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/4 tsp ground ginger
  • 1 1/2 cups grated carrots 6 medium carrots, approx. 8 oz., I like to peel them first
  • 1 cup pecans or walnuts, roughly chopped
  • 1/4 cup golden raisins
  • 1/2 cup melted coconut oil
  • 1/4 cup honey
  • 1/4 cup maple syrup


  1. Preheat oven to 375° F.  Line a rimmed sheet pan with parchment or a Silpat.

  2. In a large bowl, combine the oats, flour, baking powder, cinnamon, salt, and ginger.  Whisk to blend.  Add the carrots, nuts, and raisins and stir to combine.

  3. Melt coconut oil in a small saucepan over low heat.  Add honey and maple syrup, whisk to blend, then pour over the flour mixture.  Stir just until combined.

  4. Drop approx. 1/4 cup scoops of batter onto prepared sheet pan leaving a couple inches between each cookie.  Flatten slightly with your fingers.  Bake until the cookies are golden and firm around the edges, about 15 - 18 minutes.  Let cool 10 minutes on the pan, then transfer to a cooling rack.  

Recipe Notes / Tips

  • Keep at room temperature for up to 3 days. 
  • If you're like me and love the exterior crunch, do not seal them up air-tight or they get soft.  I keep mine in a tin with the lid ajar. 
  • If you have more than you will eat, pop them into a freezer bag and freeze for up to 3 months.

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