These Carrot Cake Breakfast Cookies bring all the comforting flavors of carrot cake into a healthy, grab-and-go treat. Soft, chewy, and packed with nutritious ingredients like grated carrots, raisins, and walnuts, these cookies are perfect for busy mornings when you need a wholesome breakfast or snack. With a hint of cinnamon and nutmeg, they’re a warm, delicious way to start your day.

Why You’ll Love This Recipe

If you’re a fan of carrot cake, you’ll love these breakfast cookies. They combine the same cozy flavors with the added benefit of being a quick and healthy option for breakfast or a snack. Packed with fiber from oats, vitamins from carrots, and healthy fats from walnuts, these cookies give you the energy you need to kickstart your day. They are naturally sweetened with maple syrup or honey and made without refined sugars, making them a wholesome, guilt-free treat. Carrot Cake Breakfast Cookies

Ingredients

1 ½ cups rolled oats
1 cup all-purpose flour
1 tsp baking soda
1 ½ tsp ground cinnamon
½ tsp ground nutmeg
½ tsp salt
½ cup melted coconut oil or butter
½ cup maple syrup or honey
1 large egg
1 tsp vanilla extract
1 cup finely grated carrots
½ cup raisins
½ cup chopped walnuts

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the oats, flour, baking soda, cinnamon, nutmeg, and salt.
In another bowl, whisk together the melted coconut oil (or butter), maple syrup (or honey), egg, and vanilla extract until well combined.
Add the wet ingredients to the dry ingredients and stir until incorporated.
Fold in the grated carrots, raisins, and chopped walnuts.
Scoop tablespoon-sized portions of dough and place them onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly with the back of the spoon.
Bake for 10-12 minutes, or until the edges are golden brown.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and Timing

Servings: Makes about 18 cookies
Prep time: 10 minutes
Cook time: 10-12 minutes
Total time: 20-22 minutes

Variations

Gluten-free: Swap out the all-purpose flour for a gluten-free flour blend or almond flour.
Nut-free: Omit the walnuts and substitute with sunflower seeds or leave them out entirely for a nut-free version.
Dairy-free: Use coconut oil instead of butter and ensure the maple syrup or honey is free from dairy.
Vegan: Use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) to replace the egg and choose maple syrup over honey for a fully plant-based cookie.

Storage/Reheating

Storage: Store the cookies in an airtight container at room temperature for up to 4-5 days. If you want to keep them longer, place them in the fridge for up to a week.
Freezing: These cookies freeze well! Store them in a freezer-safe bag or container for up to 3 months. Let them thaw at room temperature or microwave for a few seconds before enjoying.
Reheating: Reheat cookies in the microwave for 10-15 seconds or in the oven at 350°F for 5 minutes.

FAQs

How do I make these cookies without eggs?

You can replace the egg with a flax egg. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for a few minutes to thicken.

Can I use something other than maple syrup?

Yes, honey works great as a substitute for maple syrup in this recipe. You could also try agave syrup or any liquid sweetener of your choice.

How can I make these cookies less sweet?

If you prefer less sweetness, reduce the amount of maple syrup or honey to ¼ cup, or omit the raisins for a less sweet option.

Can I make these cookies without nuts?

Absolutely! Just leave out the walnuts, or substitute them with seeds like sunflower or pumpkin seeds for a crunchy texture.

Are these cookies gluten-free?

If you use a gluten-free flour blend or almond flour in place of the all-purpose flour, they can be made gluten-free.

Can I use coconut flour instead of regular flour?

Coconut flour behaves differently than all-purpose flour and absorbs more liquid, so you’d need to adjust the recipe. I recommend sticking with regular or gluten-free flour for best results.

How can I make these cookies dairy-free?

To make them dairy-free, simply use coconut oil instead of butter, and ensure the maple syrup is dairy-free.

Can I use pre-shredded carrots?

Yes, you can use pre-shredded carrots, but fresh carrots will provide the best texture and flavor.

Can I add other spices to these cookies?

Feel free to experiment with additional spices like ginger, cloves, or allspice to customize the flavor of your cookies.

Can I add chocolate chips to the recipe?

Yes! If you love chocolate, you can mix in a handful of chocolate chips for an extra treat.

Conclusion

These Carrot Cake Breakfast Cookies are a delicious and wholesome way to enjoy the flavors of carrot cake without the extra calories and sugar. With their perfect balance of soft texture, warm spices, and nutritious ingredients, these cookies are a great addition to your breakfast or snack routine. Whether you’re on the go or relaxing at home, these cookies will satisfy your craving for something sweet and comforting while giving you the energy you need to power through your day.