carrot cake breakfast cookies

Here’s a little riff on the zucchini breakfast cookies from a few weeks ago!

carrot cake breakfast cookiesJust as soft and delicious, but these taste like carrot cake! Loaded with raisins and coconut, if you please :)

Carrot Cake Breakfast Cookies
Adapted from my zucchini breakfast cookies

Lightly sweetened, soft and cakey cookies that are totally breakfast appropriate. 

⅓ cup coconut oil, melted
1 egg, beaten
1 tsp vanilla
⅓ cup coconut sugar
1½ cup quick oats*
1 cup whole wheat flour
½ tsp baking powder
¼ tsp baking soda
1 1/2 tsp cinnamon
¼ tsp nutmeg
¼ tsp ginger
½ tsp salt
1 heaping cup carrots, finely grated
1 cup of mix-ins! Raisins + walnuts, or unsweetened coconut flakes are my faves


Preheat oven to 350 degrees. Prepare a baking sheet–either lined with parchment paper or Silpat.

In a large bowl, mix together egg, oil, and vanilla. Add brown sugar and mix until combined.

In a medium mixing bowl, combine oats, flour, baking powder and soda, salt, cinnamon, and nutmeg.

Add dry mixture to wet. Mix until combined.

Add carrots. Mix until combined.

Add mix-ins, gently mix until just combined.

Drop 1½ inch balls on baking sheet. Bake for 13-15 minutes, or until top looks dry and they are ever so slightly golden around the edges.

*I used old-fashioned oats, but I kept 1/2 cup whole and blended the other 1 cup in my high-powered blender until it was oat flour. You can also pulse old-fashioned oats until they resemble quick oats.

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