Carrot Cake Breakfast Cookies

Carrot Cake Breakfast Cookies
Preparation time
20 mins
Cooking time
60 mins
Easy Recipes
12 people

Carrot Cake Breakfast Cookies.

Inspired by our love for carrot cake, you’ll want this cookie on hand for a quick on-the-go breakfast or snack.


Carrot Cake Breakfast Cookies


  • 2 eggs, beaten
  • 1/2 cup finely shredded carrot
  • 1/4 cup melted unrefined or refined coconut oil
  • 1/4 cup real maple syrup
  • 1 teaspoon vanilla
  • 2 cups Farm Stand Harvest organic vanilla, coconut and pumpkin seed granola
  • 1/4 cup ground flaxseed
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon fine sea salt
  • 2/3 cup golden raisins


  1. Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper.
  2. In large bowl, mix eggs, carrot, oil, maple syrup and vanilla. Stir in granola, flaxseed, cinnamon and salt. Stir in raisins.
  3. Using 1/4 cup measuring cup, place mounds of dough 3 inches apart on cookie sheets. Press dough to flatten to 1/2-inch thickness. (Dough will not spread during baking.)
  4. Bake 11 to 13 minutes or until set. Cool 15 minutes on cookie sheet. Store in tightly covered container in refrigerator up to 3 days or up to a month in the freezer.

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