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Carrot Cake Breakfast Cookies:

These carrot cake breakfast cookies are the perfect grab and go breakfast or snack option. I really like making these breakfast cookies because the flavor combinations are endless and they are packed with nutritious ingredients. And they make for the perfect meal prep option for your week of eats.

Ingredients you will need:

  1. Pecan butter (you can substitute any nut or seed butter, but I highly suggest pecan butter)
  2. Flaxseed meal
  3. Filtered water
  4. Banana
  5. Shredded carrots
  6. Raw pecans
  7. Raisins
  8. Maple syrup
  9. Almond flour
  10. Sprouted gluten-free oats
  11. Cinnamon
  12. Nutmeg
  13. Ginger spice
  14. Baking soda
  15. Coconut butter
  16. Coconut oil

How to prepare:

Making these breakfast cookies is simple. I first start by making my flax “eggs,” by adding my flaxseed meal and filtered water to a small bowl. I let this sit for about 10 minutes or until it forms into a gelatinous consistency. And then I add everything to a bowl, mix, and store in the refrigerator for at least 30 minutes.

Bake time:

Once the batter has sat in the refrigerator for 30 minutes, I use a Tbsp ice cream scoop, scoop out the dough, and form into a bite size cookie. Place on a lined baking sheet and bake 350 F for 8-10 minutes.

Storing:

I store mine either in an airtight Tupperware or my Stasher bags. And these cookies freeze well, so if you don’t plan on eating them all at once freeze half the batch in an airtight container or Stasher Bag.

Print Recipe

Carrot Cake Breakfast Cookies:

Makes 17 small cookies

Ingredients

  • 3/4 cup pecan butter Substitue any nut or seed butter
  • 2 Tbsp flaxseed meal
  • 6 Tbsp filtered water
  • 1 ripe banana
  • 1/3 cup shredded carrots
  • 1/4 cup chopped raw pecans
  • 1/4 cup Raisins
  • 2 tbsp Maple syrup
  • 4 Tbsp almond flour
  • 2/3 cups sprouted gf oats
  • 1/4 tsp Salt
  • 1 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/4 tsp ginger spice
  • 1/2 tsp baking soda

Drizzle:

  • 2 Tbsp raw coconut butter + 1 tsp coconut oil melted

Instructions

  • Prepare flax eggs by added the flaxseed meal and filtered water to a small bowl and let sit for 10 minutes
  • Add all ingredients to a bowl and mix
  • Let dough sit for 30 minutes in fridge
  • Use a Tbsp ice cream scoop and scoop out dough
  • Bake 350 F 8-10 minutes
  • Let cool and drizzle with raw coconut butter
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