Carrot Cake Breakfast Cookies
Prep time
Cook time
Total time
Serves: 16
  • 1 egg
  • ½ cup brown sugar
  • 1 teaspoon pure vanilla extract
  • ⅓ 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
  1. Preheat oven to 350 degrees.
  2. In a large bowl mix together the egg, brown sugar, and pure vanilla extract until combined.
  3. Stir in coconut oil and coconut milk.
  4. Into the same bowl add the flour, wheat germ, oats, ground cinnamon, salt, and baking powder. Stir until just combined.
  5. Slowly stir in the grated carrots, raisins, and pecans.
  6. Using a cookie scoop or spoon divide the batter into 16 round portions. Shape with your hands and press down slightly.
  7. Bake for 12- 13 minutes. You want the cookies to be a little undercooked. This will keep the texture chewy.
  8. 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.
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 Information
Serving size: 1 cookie Calories: 174 Fat: 8 Saturated fat: 4 Fiber: 3 Protein: 3 Cholesterol: 23
Recipe by Organize Yourself Skinny at