Carrot Cake Breakfast Cookies

carrot cake cookies
I love carrot cakes and can keep on nibbling at them for the whole day. But what if you can get this yummy cake for breakfast? Bake it up into a cookie form, store it in a container and you will be able to relish the taste of carrot cake whenever you desire. Simply run to work while munching on these carrot cake cookies as on-the-go breakfast and you won’t be feel hungry till lunch.

These cookies get their delicate sweetness from the shredded carrot while the ginger and spices gives the taste of gingerbread to the cookies. Take a bite of carrot cake cookies and feel the morsels melt in your mouth, leaving a faint aftertaste on your taste buds.

Unlike other dessert cookies, they don’t threaten you with extra calories. The use of apple sauce cuts down the unnecessary oil, while ground flax packs them with fibre, protein and healthy fats. Like any other superfood, carrots infuse their goodness within you and help to protect you from the perilous effects of cancer, heart disease, diabetes an eye problems. So bake these healthy dessert cookies and turn them into your favourite breakfast munchies.

Full instructions of this recipe can be found at


Carrot Cake Breakfast Cookies
13 Cookies
  • • ½ cup shredded carrots
  • • ¾ cup ground flax
  • • ½ cup rolled oats
  • • 1 cup whole wheat pastry flour
  • • ¾ teaspoon baking powder
  • • ⅓ cup raisins
  • • ½ cup chopped pecans, toasted
  • • 2 teaspoons cinnamon
  • • 1 tablespoon fresh grated ginger
  • • ½ cup maple syrup
  • • ¼ cup apple sauce
  • • 1 teaspoon vanilla extract
  • • ¼ teaspoon kosher salt
  • • 3 tablespoons coconut oil, melted


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