Carrot Cake Breakfast Cookies

If you are looking for a higher fiber breakfast or snack that is sweet but healthy, try carrot cake cookies! About two cookies would be a serving size and provides 6 grams of fiber. Pair with some nonfat Greek yogurt or hard-boiled eggs for added protein and fullness for a well-balanced breakfast. 

2 cups old-fashioned rolled oats certified gluten free, if required
2 cups shredded carrot use the large side of a box grater
2 mashed bananas
2/3 cup chopped pecans
1/3 cup shredded coconut
1/4 cup flaxmeal mix with 2/3 cup water and let stand for 5 minutes
1/4 cup maple syrup or agave nectar
1 1/2 teaspoons ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon sea salt

Preheat oven to 350° F. Line a baking sheet with parchment. Combine ground flax with water and set aside for 5 minutes.

Add all ingredients to a large bowl and stir to fully combine everything.

Use a measuring cup or a large ice cream scoop to drop about 1/4 cup of the cookie mixture onto a baking sheet and flatten the cookies (they won’t spread while baking). Bake for about 20 minutes until edges are lightly browned.

Let cookies cool on baking sheet before moving to an airtight storage container.

Keep in the fridge for up to 1 week. These carrot cake breakfast cookies can also be frozen in one layer in large freezer bags.

Printable recipe and video available at:

Nutrition Information
Per 1 cookie
Calories 119; Fat 4.3g; Sodium 83g; Carbohydrates 16g; Fiber 3g; Sugar 5g; Protein 2.5

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