These carrot cake breakfast cookies will give you something to look forward to when you wake up in the morning. They’re full of carrot cake flavor but lower in sugar and fat!
Healthy Oatmeal Breakfast Cookies
Breakfast cookies are cookies but lower in sugar and fat. But breakfast cookies are still delicious! So in this recipe, I use walnut oil as a healthier fat than butter and less sugar than your typical cookie or cake! These carrot cake breakfast cookies are made with oats, warm spices, shredded carrots, nuts, coconut, and golden raisins. That way, they’re packed with traditional carrot cake flavors and textures while being just a little bit better for you.
Protein Powder Icing
The cookies are drizzled with a protein powder icing that gives them a touch of sweetness, just like frosting on a carrot cake! Simply whisk vanilla protein powder, milk or water, powdered sugar, and cream cheese extract. The end result is a delicious protein powder glaze!
Ingredient Highlights
- Oats – I recommend using old-fashioned oats here, as they bake the best! Oats are rich in B vitamins and complex carbohydrates to help keep us fuller longer.
- White whole wheat flour – you can use regular AP flour or all whole wheat flour! Using almond flour will give these cookies a different texture and alter the baking time.
- Carrots – you can’t have carrot cake breakfast cookies without carrots!
- Oil – you can use any oil you’d like but I like to use walnut oil. It’s high in omega 3 fats plus adds a slight walnut flavor!
- Sweetener – honey or maple syrup work great!
- Coconut – I use unsweetened shredded coconut to cut down on added sugars.
- Raisins – this recipe works with regular or golden raisins!
- Milk – any milk will work; I like to use low-fat cow’s milk for some protein and creaminess!
- Spices – since carrot cake is loaded with warm spices like cinnamon, nutmeg, and ginger, I used them in this recipe as well!
Recipe FAQ
Mix together the dry ingredients (oats, flour, baking powder, spices, and salt). In a separate bowl, mix wet ingredients (oil, honey, vanilla, egg, and milk). Combine wet and dry ingredients and stir in carrots, coconut, nuts, and raisins. Scoop onto a prepared baking sheet and bake for 11-13 minutes at 350. Let cool and enjoy!
These carrot cake breakfast cookies should be stored in an air-tight container. If you omit the protein glaze, you can store them at room temp for up to 5 days. If you use the glaze, store in the fridge for up to 5 days. They can also be frozen (with or without the protein glaze) for up to 3 months in an air-tight container!
The cookie dough is hard to scoop and place on the baking sheet in a perfect circle. Once the baking sheet is full, use the back of a spoon or measuring cup to shape the cookies before baking. They should remain in the same shape while baking and come out in perfect circles!
Other Recipes You May Like
- Gingerbread Cookie Bars
- Easy Peanut Butter Blossoms
- Silken Tofu Chocolate Mousse
- Healthy Buckeyes (Chocolate Peanut Butter Bites)
- King Cake Baked Oats
- Easy Healthier Banana Bread
- Chocolate Chia Seed Pudding
Rate & Review
If you made my carrot cake breakfast cookies, please rate and review my recipe below! I would love to hear your feedback. Also, snap a photo and tag me on insta @theperfectpearr so I can see your creation!
PrintCarrot Cake Breakfast Cookies
These carrot cake breakfast cookies will give you something to look forward to when you wake up in the morning. They’re full of carrot cake flavor but lower in sugar and fat!
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 20 cookies 1x
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Ingredients
For the cookies
- 1 1/4 cup (141g) old-fashioned oats
- 3/4 cup (62g) white whole wheat flour (or AP or whole wheat flour)
- 1 1/2 tsp ground cinnamon
- 1 tsp baking powder
- 1 tsp ground ginger
- 1/2 tsp salt
- 1/4 tsp ground nutmeg
- 1/2 cup (105g) walnut oil, or any neutral oil
- 1/3 cup (83g) 100% maple syrup or honey
- 1/4 cup (60g) milk of choice, room temperature
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 1/2 cups (90g) shredded carrots (~3-4 large carrots)
- 1 cup (123g) chopped walnuts or pecans
- 1/3 cup (20g) unsweetened shredded coconut
- 1/4 cup (37g) golden raisins
For the protein powder icing
- 1/2 cup (66g) powdered sugar
- 1/4 cup (27g) vanilla protein powder
- 2–3 Tbsp milk or water
- 1 tsp cream cheese or vanilla extract
Instructions
For the cookies
- Preheat oven to 350 degrees and line baking sheet with parchment paper.
- Whisk oats, flour, baking powder, spices, and salt in a small bowl and set aside.
- In a large bowl, whisk oil, maple syrup or honey, milk, egg, and vanilla.
- Combine wet and dry ingredients and mix.
- Fold in carrots, nuts, coconut, and raisins.
- Scoop ~1/4 cup of batter onto baking sheet. Shape into circles and flatten to desired thickness before baking.
- Bake 11-13 minutes, or until baked in the center.
- Cool on cooling rack.
- In a small bowl, whisk icing ingredients. Add a Tbsp of milk or water if needed, until desired consistency is reached.
- Drizzle icing over cooled cookies.
- Let icing harden (~20 minutes) and enjoy!
Notes
- Store in an air-tight container for up to 5 days.
- Store in fridge if using icing; if not using icing, you can store at room temp.
- Cookies can be frozen for up to 3 months.
- These are easy to make ahead of time and enjoy for breakfast throughout the week! Pair with Greek yogurt or eggs to get some protein and make it a balanced meal.
Nutrition
- Serving Size: 1 cookie
- Calories: 181
- Sugar: 11
- Sodium: 102
- Fat: 7
- Saturated Fat: 2
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 2
- Protein: 4
- Cholesterol: 1
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Carrot cake is my favorite dessert and these breakfast cookies are the perfect way to enjoy it without feeling guilty. Plus they freeze well!
Yess carrot cake was obviously the inspo behind this recipe (I’m a big fan too) and I love that you love these as much as I do!