Carrot Cake Breakfast Cookies

Learn how to make these nutritious and tasty carrot cake breakfast cookies with this simple one-bowl recipe.

Easy Breakfast Cookies with Carrots

I'm breakfast cookie obsessed, but after you try this recipe, you'll understand why! These carrot cake breakfast cookies have a hearty, chewy texture that's perfect if you love carrot cake and want something more portable.

These are easy to make, perfectly portioned, and healthy, just like my carrot cake overnight oats, but not as indulgent as carrot cake pancakes.

Ingredients

Once you read the ingredient list, you’ll know why these carrot cake cookies are a terrific breakfast option that tastes like a treat! The measurements are at the end of the post, but first, check what you need and what swaps you can do:

• Banana: overripe bananas are best for this recipe. Even the frozen ones all the way in the back of your freezer work great.
• Peanut butter: or swap it for your favorite nut-free butter alternative.
• Honey: you can use maple syrup instead.
• Vanilla: what are cookies without it?
• Quick oats: a classic breakfast staple for nutritious and chewy cookies.
• Cinnamon: for fall vibes all year around!
• Nutmeg and ground cloves: optional for extra flavor.
• Baking powder: makes the cookies slightly fluffy.
• Carrot: the stellar ingredient! Add it finely grated.
• Chopped walnuts: add crunchiness and nutrition.
• Raisins: add fiber, sweetness, and even more nutrition!

How to Make Carrot Cake Breakfast Cookies

What I love is that this Carrot Cake Breakfast Cookie recipe is a one-bowl-wonder; meaning, you don't need a mixer or fancy equipment. The one-bowl method also means minimal clean-up! Woo-hoo! Here’s how to make them:

1. Prep
   First, preheat the oven and line a cookie sheet.
2. Make the cookie dough
   Combine the wet ingredients in a bowl and then add the oats, cinnamon, and baking powder. Once combined, add the carrot, walnuts, and raisins, and stir again so all the ingredients are evenly distributed.
3. Shape the cookies
   Use a cookie scooper to drop mounds of dough and shape it with your hands. These cookies don’t expand in the oven.
4. Bake
   They’ll be ready in just 15 minutes!

Can’t get enough of this epic flavor combination? Try my Carrot Cake Scones next!

In the video, I share 3 of my favorite cookie recipes, including these nutritious Carrot Cake Breakfast Cookies:

How to Know When Breakfast Cookies are Done

After 15 minutes in the oven, your carrot cake breakfast cookies will be slightly golden, so you’ll know it’s time to remove them from the oven and allow them to cool down.

More Breakfast Cookie Ideas

When you're done with this recipe, you can try the Chocolate Peanut Butter Breakfast Cookies, the Pumpkin Pie Breakfast Cookies, and the Oatmeal Protein Cookies. The base ingredients for each of these recipes is peanut butter and oats! Plus, you can eat the batter by the spoonful! #Winning!

And if you just can’t get enough of the carrot cake breakfast flavor, try my Carrot Cake Oatmeal recipe or these Carrot Cake Scones next.

Carrot Cake Breakfast Cookie Recipe

Servings: 15 cookies

Prep Time: 10 minutes mins

Cook Time: 15 minutes mins

Total Time: 25 minutes mins

Carrot cake breakfast cookies? Yes, please! Made with oats and wholesome ingredients, this easy recipe will become a new favorite.

5 from 10 votes

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Ingredients

• ½ cup mashed banana, about 1 large
• ½ cup natural peanut butter, or nut free
• ¼ cup honey
• 1 tablespoon vanilla
• 1 ¼ cup quick oats
• 2 teaspoons ground cinnamon
• ¼ teaspoon nutmeg, optional
• ¼ teaspoon ground cloves, optional
• ½ teaspoon baking powder
• ½ cup finely grated carrot, about 1 large
• ⅓ cup chopped walnuts
• ¼ cup raisins

Instructions

Prep:

• Preheat the oven to 350°F. Line a cookie sheet with parchment paper.

Make the dough:

• In a large bowl, stir together the banana, peanut butter, honey, and vanilla.
• To the banana and peanut butter mixture add the oats, cinnamon, and baking powder.
• Stir the oat mixture into the banana mixture until combined. Add in the grated carrot, walnuts, and raisins, stir to combine.

Shape the cookies:

• Using a cookie scooper, drop mounds of dough 2 inches apart on the prepared cookie sheets. Using your hands, flatten, and spread each mound of dough shaped like a cookie.

Bake:

• Place in the preheated oven and bake for 15 minutes. Remove from oven and allow cookies to cool down.

Notes

Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months. Thaw before serving.

Equipment

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Nutrition

Serving: 1 cookie | Calories: 129kcal | Carbohydrates: 16g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 20mg | Potassium: 149mg | Fiber: 2g | Sugar: 7g | Vitamin A: 719IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg