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+ servings

Carrot Breakfast Cookies (Healthy and Freezable)

Anybody else crave cookies first thing in the morning? With these cookies you can eat cookies for breakfast and not even feel bad about it! They're perfect for an on the go breakfast too!
Course Breakfast, Cookies, Dessert, Healthy
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 36 -48
Author Amy


  • 1/3 c. brown sugar
  • 1/3 c. oil
  • 2 eggs
  • 1/2 tsp. vanilla
  • 1 1/2 c. whole wheat flour
  • 1 1/2 c. oat flour I grind quick cooking oats in my blender until they make a flour
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1 1/2 tsp. cinnamon
  • 1/2 tsp. ginger
  • 1/4 tsp. salt
  • 1 c. finely shredded carrots
  • 1/2 c. raisins
  • 1/4 c. coconut
  • ½ c. semi sweet chocolate chips


  • In a large mixing bowl, mix brown sugar and oil. Add eggs, and vanilla and cream together.
  • In a separate bowl combine wheat flour, oat flour, baking powder, soda, cinnamon, ginger, and salt. Add to wet ingredients and mix until incorporated.
  • Add shredded carrots, raisins, and coconut. Mix gently to to combine.
  • Add chocolate chips and stir.
  • Preheat oven to 350 degrees. Drop cookies onto parchment lined paper in tablespoon sized balls. Bake for 8-10 minutes. Cookies will look puffy and underdone. Remove from oven. I didn't want my cookies to be too puffy so I smashed them down with the bottom of a glass. Of course it's optional, but I like them this way!
  • Note: These cookies freeze beautifully! I put 3 cookies in individual bags. They are perfect for grabbing out of the freezer and throwing in a backpack as we are headed out for the day.