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Carrot Cake Breakfast Cookie. Healthy Make-ahead breakfast recipe

Carrot Cake Breakfast Cookies

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


  • 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


  • 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.


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.


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