Carroty Breakfast Cookies

In the spirit of vegetables for breakfast, healthy kids, and healthy treats, I give you Carroty Breakfast Cookies. A lot of you asked for the recipe after seeing the deliciousness on my story so here it is!

Print it out, bake em up, and tag me! I do love to see your creations, it warms my heart!

Thank you thank you to The First Mess for inspiring this recipe. Carrots for breakfast have never been so easy to eat.

Carroty Breakfast Cookies

Carroty Breakfast Cookies


  • 1 1/4 rolled oats (not quick cooking)
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1/2 cup almond flour
  • 1/4 cup brown rice flour
  • 1/2 cup mashed ripe banana (1 banana-ish)
  • 1/2 cup smooth raw almond butter, oil stirred in
  • 3 tbsp pure maple syrup
  • 2 tbsp ground flaxseed
  • 3 tbsp liquid virgin coconut oil
  • 1 tsp vanilla extract
  • 1/2 tsp finely grated carrots
  • 1/4 cup chopped walnuts, pecans, or coconut flakes
  • 1/4 cup raisins or mini chocolate chips (dairy free or regular)


  1. Preheat the oven to 350 ‘ F. Line a baking sheet with a silpat or parchment paper.
  2. In a large bowl, stir together the oats, cinnamon, ginger, baking soda, salt, almond flour, and brown rice flour.
  3. In a small bowl, mash the banana and measure. I never worry if i have a little extra!
  4. In a blender or food processor, add the banana, almond butter, maple syrup, flaxseed, melted/liquid coconut oil, and vanilla. Process until smooth.
  5. Pour the banana mixture over the dry ingredients and stir to combine.
  6. Add your mix-ins and fold.
  7. Scoop 2 tbsp of cookie dough onto the baking sheet and press with the palm of your hand. Sometimes I like to wet and lightly dry my hands before pressing so the mixture is smooth on top. The cookies won’t spread so you can place them pretty close together. I usually get about 15-17 cookies.
  8. Bake for 16-18 minutes, until golden brown on top.
  9. Cool completely before storing in the fridge. Cookies are best baked fresh but will last 3-4 days in an air tight container. You can also wrap each cookie in seran wrap, and place them into a freezer bag/container, to freeze and defrost as needed.


My daughter doesn't like nuts or coconut so i sub raisins and chocolate chips but the crunch and subtle flavor of pecans, walnuts, or coconut would go so nicely with the carrots.

Also, I like to make a double batch to freeze!

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