Carrot Cake Breakfast Cookies

These cookies are vegan, gluten-free, and packed with wholesome ingredients. A mix of carrots, walnuts, raisins, and spices results in a cookie that’s crispy around the edges, but soft and muffin-like in the center. You would be very hard-pressed to tell that these breakfast cookies are gluten-free.

Recipe courtesy of Amanda Maguire from Pickles and Honey.

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Servings 12 servings
Prep Time 15 minutes
Cook Time 20 minutes
Submitted By Amanda Maguire from Pickles and Honey
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 12 servings
Prep Time 15 minutes
Cook Time 20 minutes
Submitted By Amanda Maguire from Pickles and Honey
Share this Recipe
Share this Recipe
Instructions
  1. Preheat the oven to 350° F. Line a large baking sheet with parchment paper.
  2. Prepare the flax eggs by combining the ground flax seeds and warm water in a small bowl. Stir and allow to thicken for 3 minutes.
  3. In a large bowl, combine the sunflower seed butter, maple syrup, and avocado oil. Stir in the flax "eggs". Add the flour, rolled oats, cinnamon, ginger, baking powder, baking soda, and salt. Mix until combined, then fold in the shredded carrots, coconut, walnuts, and raisins.
  4. Use an ice cream scoop (about ¼ cup) to portion the batter for each cookie onto the prepared baking sheet. Bake for 20-22 minutes, or until lightly browned. Cool for 5 minutes, then transfer to a wire rack to cool completely.
Recipe Notes

Leftover cookies can be stored in an airtight container at room temperature or in the fridge. They can also be frozen.

One thing to note about the sunflower seed butter: it turns a blue/green color when the chlorophyll in it reacts with the baking powder and baking soda after it gets heated and cooled. If you'd rather not have green flecks in your cookies, replace the sunflower seed butter with cashew or almond butter.