These healthy carrot cake cookies are soft, chewy, and packed with intentional ingredients that are good for you. There's fresh shredded carrot, whole grain oats, chopped nuts, and no refined sugar. With warm spices that will remind you of carrot cake, these cookies are healthy enough for breakfast!
These Healthy Carrot Breakfast Cookies are soft, chewy, and packed with flavor! They've got shredded carrot, whole grain oats, healthy fats from chopped nuts, almond butter, and coconut oil, plus warming cinnamon and spices with a taste reminiscent of carrot cake!
When freshly baked they are crispy on the outside, while soft and chewy on the inside. This recipe uses just 2 bowls and there is no chill time, so you can be enjoying cookies within 30 minutes. They have healthy fats, energizing carbs, and no refined sugar.
Enjoy these carrot oatmeal cookies for breakfast, a snack, or dessert. They are naturally dairy free and can easily be made gluten free or vegan.
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Why You'll Love This Recipe
- Cookies made with whole foods.
- They're healthy enough for breakfast or a snack.
- Or they're a delicious spring dessert.
- A source of heathy fats, carbs, fiber, and vitamin A.
- These cookies are naturally dairy free and are easily made gluten free.
If you like this, you'll also like my breakfast tacos, 4 ingredient vegan pancakes, gluten-free breakfast casserole, or blended chia pudding.
Ingredients & Substitutions
Here is everything you'll need to make these healthy cookies:
- Rolled oats or quick oats: Just don't use steel cut oats as they take longer to cook. Ensure your oats are certified gluten-free if required.
- Whole wheat flour or gluten-free all purpose flour: I recommend Bob's Red Mill 1:1 Baking Flour (in the blue bag).
- Cinnamon, ginger, nutmeg, salt: For that carrot cake flavor.
- Baking powder
- Chopped pecans or walnuts: Or any chopped nuts or seeds.
- Craisins: Dried cranberries or another dried fruit.
- Melted coconut oil: Or any neutral oil.
- Almond butter: Or peanut butter or sunflower seed butter (this may cause a reaction to turn the cookies green).
- Vanilla extract
- Maple syrup: Or honey.
- Egg: While I haven't tested it, I think a flax egg would work here to make these cookies vegan. 1 tablespoon flaxseed meal to 3 tablespoon water. Stir and let it gel before adding.
- Peeled and shredded carrots: Use the large grater side on the box grater.
You can add any spices or inclusions that you like to these cookies. Change up the nuts, dried fruits, chocolate chips, or spices.
To make these cookies gluten free: Ensure the oats are certified GF and use GF all purpose flour.
To make these cookies vegan: Use a flax egg.
Step-by-Step Instructions
Be sure to read the recipe card below for the full ingredient list and instructions.
(Prep) Preheat the oven to 350ºF and line a large baking sheet with parchment paper.
(1) In a large bowl, whisk the dry ingredients together.
(2) In a separate medium size bowl, whisk the wet ingredients together, except the carrots.
(3) Pour the wet ingredients into the dry ingredients. Use a spatula to fold them together. When almost no dry spots remain, add the shredded carrot and mix gently until fully combined.
(4) Use a 2-tbsp scoop to portion the dough into 10-12 balls. Place on the prepared baking sheet and use your hands to flatten them, as they won’t spread much.
Bake for 15-18 minutes, until firm and golden brown.
(5) Cool on the baking sheet for 10 minutes before moving to a wire rack to cool completely. Enjoy!🥕
What to Eat with Carrot Breakfast Cookies
These carrot cookies are healthy enough for breakfast, packed with whole grains, vitamins, and healthy fats. They are perfect for meal prep or a quick breakfast option on the go, so keep them on the counter or in the freezer to re-heat when you need a little snack.
For a sweet and savory combo, pair one with a ricotta egg bite, breakfast tacos, or a slice of gluten free breakfast casserole. Enjoy a carrot cookie with a cinnamon roll protein shake, apple pie smoothie, or blackberry strawberry banana smoothie. Grab a cookie for meal prep along with a blended chia pudding.
Storage & Freezing
Storage: These cookies can be stored in an airtight container at room temperature for up to 5 days. They will soften over time.
Freezing: Freeze cookies in an airtight container with parchment paper between layers. Thaw on the counter overnight or in the microwave for 15-30 seconds.
Expert Tips
Here are some of my top tips and tricks for healthy breakfast cookies:
- Shred, chop, and prepare all ingredients before you start so the cookies come together quickly.
- Mix the dough just until the wet and dry are combined, so you don't over-mix and create tough cookies.
- Use a cookie scoop or ice cream scoop for easy portioning.
- Press the cookies flat before baking, as they will not rise or spread much.
- Cool on the baking sheet for 10 minutes until you can move them to a cooling rack.
- Cookies will soften over time so re-heat them in the air fryer for 2 minutes to crisp the edges back up.
- Freeze for long term storage.
Frequently Asked Questions
While your definition of healthy may be relative, these cookies have a good balance of whole grains, healthy fats, and nutrients. They will keep you full as a snack throughout the day.
While I have not tested the recipe using these flours, they may work at holding the cookies together. I would recommend ½ cup of each to replace the whole wheat flour.
Yes—Ensure your oats are certified gluten free, and use gluten free 1:1 flour. Start with 2 tablespoon less because it may absorb more.
I haven't tested it, but using a flax egg should work. 1 tablespoon flax meal to 3 tablespoon water. Stir and let it gel for 5 minutes before mixing into the wet ingredients.
You could replace the almond butter with sunflower seed butter and omit the chopped nuts or replace it with more dried fruits.
These healthy carrot cake breakfast cookies are soft, chewy, and spicy. Packed with whole grains, vegetables, and healthy fats—these cookies are the perfect meal prep for breakfast, a snack, or dessert to satisfy your sweet craving with wholesome ingredients.
More Breakfast Recipes
- High Protein Banana Pudding
- Non-Alcoholic Mimosa Mocktail
- Ninja Creami Orange Creamsicle Protein Ice Cream
- Gingerbread Banana Bread
Have you made these healthy carrot cookies? I'd very much appreciate it if you leave a 5 star rating ⭐️⭐️⭐️⭐️⭐️ and review below, and tag me on instagram @fromoliviaskitchen!
Recipe
Healthy Carrot Breakfast Cookies
Ingredients
Dry Ingredients
- 1 ¼ cup rolled oats or quick oats 150g
- 1 cup whole wheat flour or gluten-free all purpose flour 120g
- 1 tablespoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¾ cup chopped pecans or walnuts 57g
- ⅓ cup craisins 40g
Wet Ingredients
- ⅓ cup melted coconut oil 65g
- 2 tablespoon almond butter 30g
- 1 tablespoon vanilla extract
- ⅔ cup maple syrup 160g
- 1 egg
- 1 cup peeled and grated carrots 120g, about 1 large carrot
Instructions
- Preheat the oven to 350ºF and line a large baking sheet with parchment paper.
- In a large bowl, whisk the dry ingredients together.
- In a separate medium size bowl, whisk the wet ingredients together, except the carrots.
- Pour the wet ingredients into the dry ingredients. Use a spatula to fold them together. When almost no dry spots remain, add the shredded carrot and mix gently until fully combined.
- Use a 2-tbsp scoop to portion the dough into 10-12 balls. Place on the baking sheet and use your hands to flatten them, as they won’t spread much.
- Bake for 15-18 minutes, until firm.
- Cool on the baking sheet for 10 minutes before moving to a wire rack to cool completely. Enjoy!🥕
Notes
- Make these cookies gluten free: Ensure your oats are certified gluten free, and use gluten free flour. Start with 2 tablespoon less because it may absorb more.
- Make these cookies vegan: I haven't tested it, but using a flax egg should work.
- You can use any chopped nuts or dried fruits that you like.
- Storage: These cookies can be stored in an airtight container at room temperature for up to 5 days. They will soften over time.
- Freezing: Freeze cookies in an airtight container with parchment paper between layers. Thaw on the counter overnight or in the microwave for 15-30 seconds.
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