Healthy Carrot Cake Breakfast Cookies

These Healthy Carrot Cake Breakfast Cookies are so flavorful and delicious. They’re a great vegan breakfast option that tastes like a real treat.

I’m coming at you again with more breakfast cookies! Eli’s new favorite word is “Cookie,” except he says it more like cucka and it’s pretty adorable. I’m not thrilled that he’s obsessed with cookies, but thankfully, I’ve managed to convince him these Carrot Cake Breakfast Cookies are cucka worthy.

I have a carrot cake breakfast cookie recipe in this post, but since it’s almost Easter, I wanted to elevate it a bit by adding shredded coconut and pineapple. They really make it so good!

I could go on and on about how much I love breakfast cookies, but these days, I love them because my 20-month-old loves them. If you’re a fellow parent of a toddler, you know how important it is to find something they deem good enough to eat!

Breakfast Cookie Recipe Ingredients

• Oats – I use old-fashioned oats for this recipe. Be sure to use gluten-free certified if necessary.
• Flour – Depending on your preferences and needs, you can use gluten-free or all-purpose flour.
• Sugar – I used coconut sugar, but brown will work, too.
• Baking powder
• Spices – This recipe calls for cinnamon, ground nutmeg, ground ginger, ground cloves, and salt.
• Milk – Feel free to use your favorite non-dairy milk (I prefer almond).
• Maple syrup – I always recommend using pure maple syrup and not artificially sweetened pancake syrup.
• Egg – I made one flax egg by mixing 1 Tablespoon of ground flax with 2 1/2 Tablespoons of water. It then sits for a few minutes before using.
• Vanilla extract
• Carrot 
• Coconut– I like to use shredded, unsweetened coconut.
• Pineapple – Canned or fresh pineapple will work. Be sure to squeeze out all the liquid if using canned pineapple.

I love hiding lots of healthy ingredients in these Carrot Cake Breakfast Cookies, and Eli seems to love them, too. They’re packed with pineapple, carrots, coconut, and oats. They also have lots of warm spices, making them so flavorful.

How To Make These Coconut-Carrot-Pineapple Cookies

1. Preheat oven to 350 degrees F and line a large baking sheet with parchment paper or a non-stick mat.
2. Add all the dry ingredients to a large bowl and stir them together. Next, add all remaining ingredients and mix again until everything is combined.
3. Use a 1/4 cup scoop to scoop the batter onto the parchment paper. Pat the tops down a little and bake the cookies for about 20 minutes, until they are firm and cooked through. Let cool on a wire rack before eating.

Breakfast Cookie Recipe Tips and Thoughts

• These Carrot Cake Breakfast Cookies are perfect for an easy make-ahead breakfast or snack. I hope you enjoy them as much as we do!
• They can be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
• I have made these cookies with gluten-free flour, AP flour, almond meal, and oat flour.  They seem to hold together the best with the gluten-free flour, but still work well with any of the other options. The batter might not stick together quite as much.
• These cookies are vegan and can be made gluten-free with GF flour and oats.

Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.

Looking For More Delicious, Nutritious Breakfast Cookies?

Superfood Breakfast Cookies

Naturally Sweetened Breakfast Cookies – Six Ways

Healthy Make Ahead Breakfast Cookies; Nutritional Information

See Exactly How I Make These Cookies Here:

Healthy Carrot Cake Breakfast Cookies

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5 from 1 review

• Author: She Likes Food
• Total Time: 35 minutes
• Yield: 12 1x

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Ingredients

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• 2 1/2 cups old fashioned oats, gluten free certified if necessary
• 3/4 cups flour, gluten free or all purpose*
• 1/4 cup coconut sugar
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/8 teaspoon salt
• 1/2 cup + 2 tablespoon non-dairy milk (I like to use almond)
• 1/4 cup pure maple syrup
• 1 flax egg (1 Tbsp ground flax mixed with 2 1/2 Tbsp water, let sit for a few minutes)
• 1 teaspoon vanilla extract
• 1 cup grated carrot
• 1/2 cup shredded coconut, unsweetened
• 1/2 cup shredded pineapple, make sure to squeeze out all the liquid if using canned pineapple

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Instructions

1. Pre-heat oven to 350 degrees F and line a large baking sheet with parchment paper or a non-stick mat.
2. Add all dry ingredients to a large bowl and stir.  Next, add all remaining ingredients and mix again until everything is combined.
3. Use a 1/4 cup scoop to scoop the batter onto the parchment paper.  Pat the tops down a little and bake cookies about 20 minutes, until firm and cooked through.  Let cool on a wire rack before eating.

Notes

Breakfast cookies can be stored in an airtight container in the refrigerator for up to 5 days or in the freezer up to 3 months.

*I have made these cookies with gluten free flour, AP flour, almond meal and oat flour.  They seem to hold together the best with the gluten free flour, but still work well with any of the other options.  The batter just might not stick together quite as much.

• Prep Time: 15 mins
• Cook Time: 20 mins
• Category: Breakfast, Gluten Free, Vegan

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