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When I was a kid, my mom used to make carrot cake for every special occasion. The smell of cinnamon and nutmeg wafting through the house?
Pure magic.
Now, as an adult, I crave those nostalgic flavors but with a healthier twist—and something I can grab on my busiest mornings. That’s how these carrot cake breakfast cookies came to life.
They’re wholesome, satisfying, and packed with that classic carrot cake flavor without the guilt.
Plus, they’re gluten-free, so everyone can enjoy them!
Tips and Variations
- For a Vegan Option: Use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water).
- Nut-Free: Skip the walnuts and use sunflower seeds or pumpkin seeds for crunch.
- Add a Boost: Mix in 1 tablespoon of chia seeds or ground flaxseed for added fiber.
- Spice it Up: Add a pinch of ground ginger or allspice for extra warmth.
- Sweeten Naturally: If you want to reduce the maple syrup, try adding mashed banana instead.
Serving Suggestions
- Serve these cookies with a dollop of Greek yogurt and a drizzle of honey for a protein-packed breakfast.
- Pair them with a warm cup of coffee or chai tea for the ultimate cozy morning.
Gluten-Free Carrot Cake Breakfast Cookies
- Total Time: 25 minutes
- Yield: 12 cookies 1x
- Diet: Gluten Free
Description
Wholesome, soft, and bursting with classic carrot cake flavors, these gluten-free breakfast cookies are the perfect grab-and-go option.
Ingredients
Scale
- 1 cup gluten-free rolled oats
- 1 cup almond flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 cup unsweetened shredded coconut
- 1/4 cup chopped walnuts (optional)
- 1/3 cup raisins or dried cranberries
- 1 cup grated carrots (about 2 medium carrots)
- 1/4 cup unsweetened applesauce
- 1/4 cup maple syrup
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- 1 large egg (or flax egg for vegan option)
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Grate your carrots and set them aside.
- Mix Dry Ingredients: In a large mixing bowl, combine the oats, almond flour, baking powder, baking soda, cinnamon, nutmeg, salt, shredded coconut, walnuts, and raisins.
- Combine Wet Ingredients: In another bowl, whisk together the grated carrots, applesauce, maple syrup, melted coconut oil, vanilla extract, and egg (or flax egg).
- Blend and Rest: Pour the wet ingredients into the dry ingredients and mix until well combined. Let the mixture sit for 5–10 minutes to allow the oats to absorb some of the moisture.
- Shape the Cookies: Using a spoon or your hands, scoop out the dough and form it into 2-inch-wide cookies. Place them on the prepared baking sheet, leaving about an inch between each one.
- Bake: Bake for 12–15 minutes, or until the edges are lightly golden. Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Serve and Store: Serve warm or store in an airtight container for up to 5 days. They also freeze beautifully for make-ahead breakfasts.
Notes
Swap the egg for a flax egg to make it vegan.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg
