Carrot Cake Breakfast Cookies


By Stephanie Kay, Registered Holistic Nutritionist 

Vegetarian, Gluten-Free, Dairy-Free

Makes 6


  • 3/4 cup rolled oats
  • 1 1/4 cup oat flour*
  • 1 cup chopped walnuts
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground nutmeg
  • 1 tsp. baking powder
  • 1/2 tsp. sea salt
  • 1 cup shredded carrots (about 2 large carrots)
  • 1/4 cup coconut oil or butter, melted
  • 1/2 cup unsweetened apple sauce
  • 1 tsp. vanilla extract
  • 1/4 cup maple syrup
  • 1/2 cup raisins


  1. Preheat oven to 375°F.
  2. In a large bowl, combine all of the dry ingredients; oats, oat flour, walnuts, baking powder, salt, cinnamon, ginger and nutmeg.
  3. Peel and shred carrots to create 1 cup of well packed shredded carrots, typically 2 large carrots or 3-4 small carrots. Set aside.
  4. In a separate small bowl, combine the wet ingredients (except maple syrup); melted coconut oil or butter, vanilla extract and apple sauce. Whisk well to combine.
  5. Add the carrots to the dry ingredients, stir to combine, then add the mixture of wet ingredients, and stir until everything is well incorporated.
  6. Once the well mixed, drizzle in the maple syrup to help bind the dough and make it slightly sticky.
  7. Add in the dried raisins and stir to ensure they are well incorporated.
  8. Use a 1/2 cup measuring cup to shape the cookies into large burger-like patties. You want the breakfast cookies to be big, there should be enough batter to create 6 large cookies.
  9. Add cookies to a baking sheet lined with parchment paper, and transfer to the oven to bake for 25 minutes.
  10. Once cooked, remove from the oven and allow to cool. The breakfast cookies can be eaten immediately, stored in a tight container for up to 4-5 days, or frozen for later use.
  11. Enjoy!

*Oat flour can be made by simply adding rolled oats to a food processor or blender and blending until a flour consistency if formed.