Carrot Cake Breakfast Cookies


Do you struggle with feeding your kids a healthy breakfast? Do you need something super easy + healthy for school mornings?

Try these whole grain & refined sugar-free Carrot Cake Breakfast Cookies! They are thick, filling, & full of apples & carrots.

The original recipe calls for oat flour but I wanted to try almond flour instead & they came out perfect! I also used my box grater to shred the apple & carrots but a food processor would speed this step up.

This is a cookie that freezes really well. I make a batch of these, add them to freezer storage bags & then pull a couple out on busy school days or for snacks. Heat in the microwave for about 30 seconds or less & they’re ready to go!


2 1/4 cup old-fashioned oats

1 cup almond flour (you can use oat flour too)

1/2 cup ground flaxseed (I used my coffee grinder for the whole flaxseeds – easy!)

2 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. baking soda

1/2 tsp. salt

1/2 cup applesauce

1/2 cup honey or pure maple syrup

1 large egg

1 tsp. vanilla extract

1/4 cup unsalted butter, melted

1 cup grated carrot

1 cup grated apple – skin included


  1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
  2. In a large bowl whisk together honey (or maple syrup), applesauce, egg, vanilla, melted butter, carrot, and apple.
  3. Add the dry ingredients to the wet – oats, almond flour, flaxseed, cinnamon, nutmeg, baking soda, and salt.
  4. Mix all together until combined.
  5. Use a large scoop or measuring cup to form 1/4 portions into cookies. You’ll need to use your hands to shape the cookies and flatten slightly since these cookies will not spread when baked.
  6. Bake for 14-16 minutes until set. Let cool on baking sheet for a few minutes before removing to a wire rack to cool completely.
  7. Cookies can be stored in an airtight container in the freezer for up to 2 months.

Original recipe from

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