I love how easy these are to whip up. On the weekends, I batch-bake something to pop in the fridge or freezer for the following week. Whether its waffles, muffins or an oatmeal bake, having something easy to grab makes life so much easier! My Healthy Carrot Cake Breakfast Cookies are perfect for those rushed mornings especially when I need something quick and on-the-go.
They’re a much better choice than those pre-packaged granola bars, and I can feel good knowing that my family is starting their day off right. Plus, they taste just like a treat, so it’s a win-win!
What You’ll Need:
Old-Fashioned Oats- These make for an extra hearty and filling breakfast cookie, but quick oats will also work well.
Whole Wheat Flour- You can use whole wheat or my favorite, spelt flour.
Ground Flax- Flaxseed is rich in omega-3 fatty acids, which is great for heart health. It’s also packed with fiber, helping to keep you full for longer.
Spice Blend- I love to use a blend of cinnamon, cardamom, ginger, and a touch of clove for that classic carrot cake flavor. To keep things simple you can just use 2-1/2 teaspoons of cinnamon or your favorite pumpkin spice blend.
Baking Soda
Salt
Unsweetened Applesauce
Vanilla Extract
Honey or Real Maple Syrup
Dark Brown Sugar- I had originally made these with just honey, but it was missing something. I think in part because of the ground flax, that I needed to add more “flavor”. Just 2 tablespoons of dark brown sugar did the trick. Check out my Easy DIY Blackstrap Molasses Brown Sugar. If you want a sweeter cookie, just add another tablespoon of brown sugar. I won’t judge.
Large Egg
Melted Unsalted Butter or Coconut Oil- If you are using coconut oil, make sure that all of your other ingredients such as your eggs are room temperature so it blends well.
Carrots- I highly recommend grating your own carrots, either on a cheese grater or in the food processor. The store-bought, pre-shredded stuff is a little too thick and tends to be a bit drier.
Apple- Just one green apple. Any apple will work since we are peeling it first, I just prefer the slight tartness of a Granny Smith.
Raisins
Pecans or Walnuts- (optional)
Baking Sheets & Parchment Paper
Ice-Cream Scoop- This makes the perfect sized cookie, you can also use a 1/4 measuring cup, it’s just a little messier.
Cooling Rack
Cheese Grater- To grate your carrots and the apple, you can also use a food processor with a grater blade if you wish. The only time I have brought it out has been for a double batch that I made for the freezer, which you can do. But the cheese grater is really just as easy!
Why You’ll Love These Cookies
If you’re on the lookout for healthy breakfast cookies that the whole family will love. No mixer, no fancy equipment needed, it can’t get any easier. They are packed with nutritious and filling ingredients and they also taste amazing. With just the right amount of sweetness and spice, they’re a fantastic way to start your day.
What I love most about these cookies is how versatile they are for meal prep breakfast ideas. You can whip up a batch on the weekend and have a healthy snack ready to grab on those busy mornings. They’re perfect as kid-friendly snacks, making them an ideal choice for lunchboxes (without nuts) or after-school treats. Trust me, once you try these Healthy Carrot Cake Breakfast Cookies, you’ll make them again and again.
Storage & Freezing
- Refrigerator: For longer freshness, store in the fridge for up to 1 week.
- Freeze Individually: Place the cookies in a single layer on a baking sheet and freeze until solid.
- Store in a Container: Transfer to a freezer-safe bag or container, where they can be kept for up to 3 months.
- Thawing: Simply thaw in the refrigerator overnight. To warm it up, pop it in the microwave for 15-20 seconds.
Looking for more BREAKFAST recipes? Check these out!
Sweet Maple Pork Breakfast Sausage
The BEST Peach Cobbler Granola
Glazed French Toast Brunch Bake
Soft & Fluffy Whipping Cream Biscuits
Easy Buttermilk Buckwheat Pancakes
Bakery Style Vanilla Bean Scones
Fluffy Buttermilk Pumpkin Spice Pancakes
If you try these Healthy Carrot Cake Breakfast Cookies or any of my other recipes, comment & rate below.
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Healthy Carrot Cake Breakfast Cookies
Equipment
- 1 Large Mixing Bowl
- 1 Medium Mixing Bowl
- 1 Ice-Cream Scoop or 1/4 measuring cup
- Baking Sheets & Parchment Paper
- 1 Cooling Rack
- 1 Cheese Grater, or food processor with a grater blade
Ingredients
- 2-1/4 cup old-fashioned oats, can swap for quick oats
- 1 cup whole wheat, or spelt flour
- 1/2 cup ground flaxseed
- 2 teaspoons ground cinnamon, SEE NOTES BELOW
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon ground clove
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup chopped walnuts, or pecans, optional
- 1-1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1/4 cup honey, or real maple syrup
- 2 tablespoons dark brown sugar, SEE NOTES BELOW
- 1/4 cup unsalted butter, or coconut oil, melted
- 2 medium carrots, freshly grated, SEE NOTES BELOW
- 1 granny smith apple, freshly grated
Instructions
- Pre-heat the oven to 350℉ and prepare your baking sheets with parchment paper and set aside.
- Melt the butter or coconut oil and pour into the medium mixing bowl.
- Shred your carrots and the apple, add to the same bowl as the butter and set aside.
- In a large mixing bowl, combine the oats, flour, baking soda, salt, spices, ground flaxseed, and nuts.
- In the bowl with the butter, carrots, and apple, add the egg, applesauce, vanilla, honey and brown sugar. Stir to combine.
- Add the wet mixture to the dry until well incorporated.
- Scoop with the ice-cream scoop or a 1/4 measuring cup and portion out onto your prepared baking sheet about 2 inches apart. With damp hands, gently press the cookies into a flatter round, about 1/2 inch thick.
- Bake for 15-20 minutes on the middle rack. Transfer to the cooling rack and serve warm or cool completely and store in an air-tight container in the refrigerator for up to one week. See notes for freezing instructions.
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