• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Organize Yourself Skinny
  • About
  • Recipes
  • Meal Prep
  • Freezer Cooking
  • Shop
menu icon
go to homepage
  • About
  • Recipes
  • Meal Prep
  • Freezer Cooking
  • Shop
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • About
    • Recipes
    • Meal Prep
    • Freezer Cooking
    • Shop
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Breakfast Recipes » Carrot Cake Breakfast Cookies

    Carrot Cake Breakfast Cookies

    Published: Feb 11, 2016 · Modified: Nov 5, 2021 by Tammy Overhoff

    Jump to Recipe Print Recipe

    Shredded carrots, raisins, and pecans baked into a wholesome breakfast cookie. Absolutely delicious and perfect for a quick on the go breakfast.

    Carrot Cake Breakfast Cookie. Healthy Make-ahead breakfast recipe

    This carrot cake breakfast cookie rocks my world! It was inspired by grated carrots I had leftover from the morning glory steel cut oat recipe I post a few days ago. To think this recipe wouldn’t exist without leftovers. I can’t even.

    Breakfast cookies are a win win in my house. My kids feel like they are getting a special treat first thing in the morning and I can get some wholesome ingredients in their bellies without too much begging. I feel like this breakfast cookie recipe is extra special. First of all, it’s made with white whole-wheat flour, wheat germ, and oats. Hello hearty fiber. Then it’s filled with nutrient rich carrots and pecans. Of course, I can’t forget the plump nuggets of raisins which make for the perfect bite.

    I used coconut oil in place of butter or other oils. However, I do use brown sugar instead of a healthier substitute like honey or maple syrup. Personally, I don’t like the texture when I use either of those ingredients. Same with my kiddos. And honestly what’s the point of making “healthier” foods if no one eats it. So I decided to just reduce the sugar as much as I could without compromising taste or texture. The shredded carrots and raisins add additional sweetness to this breakfast cookie anyway. 1/2 cup of brown sugar seemed to do the trick. Of course, if you want to stay away from refined sugars certainly you can substitute honey or pure maple syrup but note the texture will change. Same thing if you use applesauce or banana in place of the oil. Just sayin. That’s been my experience.

    Grab Your FREE Freezer to Flourish Cheat Sheets!

    Learn the power of freezer prep and start making your life easier and healthier today!

    This recipe is a one bowl recipe. I didn’t really plan it that way it was more laziness than anything.

    I started by whisking together the egg, sugar, and pure vanilla extract until combined.

    carrotcakebreakfastcookies

    Then I stirred in the coconut oil and coconut milk.

    carrotcakebreakfastcookie2

    This is where it becomes one bowl. I placed the flour, wheat germ, oats, cinnamon, salt, and baking soda right on top of the wet ingredients. I’ve been doing this lately when making cookies, muffins, quick breads, and other baked goods. Why mess a second bowl when you don’t need too? Of course, if you have a Kitchen Aid Mixer you can use that too. I probably would’ve used mine if I was making a few batches of these breakfast cookies.

    carrotcakebreakfastcookie3

    Give it a couple stirs to combine the wet and dry ingredients then stir in the carrots, raisins, and pecans until all the ingredients are combined.

    carrotcakebreakfastcookie4

    Scoop out the batter using a cookie scoop or a spoon and portion out into 16 round portions onto a cookie sheet. I love my Wilton cookie sheet. Form the dough with your hands and press down a bit. Please note these are hearty cookies. They are not going to spread like a regular cookie. Instead they will cook almost exactly as you put them on the cookie sheet. I thought I took a picture of the cookies before going into the oven but apparently not cause I can’t find it. Next time I make this recipe I will take pictures of the “before” so you can get a better idea of what I’m talking about.

    Anyway, this is what the breakfast cookie looks like after it bakes. Mmmmm.

    carrotcakebreakfastcookies6

    You can see all the wholesomeness in this cookie. The texture is thick and hearty. Personally, I think breakfast cookies taste better the next day. This recipe is no exception. I thought they tasted fantastic 1-2 days after I made them.

    carrotcakebreakfastcookie7

    Good news is these breakfast cookies freeze perfectly. So after they’re cooled place them in a freeze bag and put in the freezer. Take one out in the morning and they’ll be thawed and ready to eat in 1/2 hour or so.

    carrotcakebreakfastcookie5

    Now I know some of you might be thinking “where’s the cream cheese glaze or frosting?” I mean I am calling these carrot cake breakfast cookies. Well…I didn’t want to get too out of control because these are for breakfast. I guess maybe I should call these naked carrot cake breakfast cookies 😉

    carrotcakebreakfastcookie8

    Carrot Cake Breakfast Cookie. Healthy Make-ahead breakfast recipe

    Carrot Cake Breakfast Cookies

    5 from 1 vote
    Print Pin Rate
    Prep Time: 15 minutes
    Cook Time: 13 minutes
    Total Time: 28 minutes
    Servings: 16
    Calories: 174kcal
    Author: Organize Yourself Skinny

    Ingredients

    • 1 egg
    • ½ cup brown sugar
    • 1 teaspoon pure vanilla extract
    • 1/3 cup melted coconut oil
    • ¼ cup unsweetened coconut milk you can substitute almond or dairy milk
    • ¾ cup white whole-wheat flour
    • ½ cup wheat germ
    • ½ cup minute oats
    • 1 teaspoon ground cinnamon
    • ¼ teaspoon salt
    • 1 teaspoon baking powder
    • 1 cup grated carrot
    • 1 cup raisins
    • ½ cup chopped pecans

    Instructions

    • Preheat oven to 350 degrees.
    • In a large bowl mix together the egg, brown sugar, and pure vanilla extract until combined.
    • Stir in coconut oil and coconut milk.
    • Into the same bowl add the flour, wheat germ, oats, ground cinnamon, salt, and baking powder. Stir until just combined.
    • Slowly stir in the grated carrots, raisins, and pecans.
    • Using a cookie scoop or spoon divide the batter into 16 round portions. Shape with your hands and press down slightly.
    • Bake for 12- 13 minutes. You want the cookies to be a little undercooked. This will keep the texture chewy.
    • Let the cookies cool on the cookie sheet for about 5 minutes and then allow them to cool completely on a wire rack. Store in a plastic bag or container.

    Notes

    sugar: 15
    Make-ahead Instructions
    These breakfast cookies can be made completely ahead of time and stored in the refrigerator up to a week or so or stored in the freezer up to 6 months.

    Nutrition

    Serving: 1g | Calories: 174kcal | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 23mg | Fiber: 3g

     


    Sharing is caring!

    643 shares
    • Share
    • Tweet

    Breakfast Recipes, Healthy Baking Recipes, Recipes, Snack Recipes

    About Tammy Overhoff

    Hi, I’m Tammy Overhoff, a busy mom, wife, and entrepreneur. I am the owner, author, and recipe developer here at Organize Yourself Skinny. Since 2011 Organize Yourself Skinny has become a trusted resource for clean eating recipes to meal prep, reviews, and lifestyle hacks to help you fit healthy habits and routines into your busy schedule. Check out my online shop Reset & Flourish for all of my eBooks, Guides, and Bundles!

    Reader Interactions

    Comments

    1. Angela says

      May 21, 2021 at 8:49 pm

      I made these exactly as written when you published it and loved them. I’ve since developed some food sensitivities and was so sad to not be able to eat these – today I tried some substitutions, I used quinoa flakes for the oats, hemp hearts for the wheat germ, apple sauce for the coconut oil, gluten free flour instead of whole wheat and swerve brown sugar for the sugar. I know I took a lot of liberties with the recipe but they are amazing and I am so grateful to you for your recipes – especially this one.

      Reply
      • Tammy Kresge says

        May 22, 2021 at 9:15 am

        That’s great! Thank you so much for sharing these substitutions.

        Reply
    2. Karen says

      February 05, 2021 at 11:11 am

      5 stars
      These are delicious!!!!

      Reply
      • Tammy Kresge says

        February 06, 2021 at 10:29 am

        So happy you like these!

        Reply
    3. Gayle says

      February 03, 2017 at 2:13 am

      How many calories per cookie? Carrot cake breakfast cookie.

      Reply
      • Gayle says

        February 03, 2017 at 2:13 am

        Never mind see it.

        Reply
    4. Lori Smith says

      August 31, 2016 at 9:02 pm

      Can you sub anything with the brown sugar?

      Reply
    5. Julie says

      August 31, 2016 at 2:25 pm

      Can I leave out the wheat germ if I don’t have it on hand?

      Reply
      • Tammy Kresge says

        September 01, 2016 at 5:54 am

        yes that should be fine.

        Reply
    6. Alicia Kirson says

      April 13, 2016 at 6:49 pm

      Hi Tammy,

      I was wondering if you have alternative ideas for coconut (anything)? I can’t stand coconut and so many healthy recipes call for it but I don’t know a good substitution. Any recommendations?Thanks.

      Reply
      • Miriam says

        April 14, 2016 at 6:47 pm

        Hi Alicia,

        I just made these cookies. I used canola oil and regular dairy milk. The texture was a little more softer than what is pictured, but after I baked them the moisture was just fine. Also, in my opinion, they did seem a little too sweet, next time I will use slightly less sugar. Hope this helps.

        Reply
      • Laura Foye says

        June 05, 2016 at 11:05 pm

        You could use butter in place of the coconut oil.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I’m Tammy Overhoff, a busy mom, wife, and entrepreneur. I am the owner, author, and recipe developer here at Organize Yourself Skinny. Since 2011 Organize Yourself Skinny has become a trusted resource for clean eating meal prep recipes, reviews, and lifestyle hacks to help you fit healthy habits and routines into your busy schedule. Check out my online shop Reset & Flourish for all of my eBooks, Guides, and Bundles!

    More about me →

    Soup Recipes

    • overhead picture of pasta fagioli
      Pasta Fagioli
    • Healthy zuppa toscana soup in a bowl.
      Healthy Zuppa Toscana
    • healthy potato soup recipe
      Healthy Potato Soup
    • healthy stuffed pepper soup
      Stuffed Pepper Soup

    Helpful Reviews

    • Tammy Overhoff with her box from Thrive Market
      Thrive Market Review 2023: The Best Thrive Market Products!
    • Tammy Overhoff holding a package of butcher box chicken things and butcher box bacon for her butcher box review
      Honest Butcher Box Review 2023: The Best Butcher Box Meats!
    • Tammy overhoff holding her daily harvest box for her review
      Daily Harvest Review 2023: The Best Daily Harvest Meals!
    • Tammy Overhoff holding her green chef box that she will review
      Green Chef Review 2022: My Honest Opinion
    • Privacy Policy
    • Disclaimer
    • FAQS

    Footer

    ↑ back to top

    Copyright © 2022 Organize Yourself Skinny

    643 shares