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Healthy Carrot Cake Breakfast Cookies

Servings 16 cookies

Ingredients

  • 1/4 cup Melted Coconut Oil cooled
  • 1/2 cup Packed Brown Sugar
  • 1 Egg
  • 1 tsp Vanilla Extract
  • 1 cup Heaping Shredded Carrots
  • 1 1/4 cup Rolled Oats
  • 1/3 cup Unsweetened Shredded Coconut
  • 1/4 cup Chopped Walnuts
  • 1/4 cup Raisins

Glaze

  • 1/4 cup Powdered Sugar
  • 1-2 TBLS Milk
  • 3/4 cup Whole Wheat Flour
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 1.5 tsp Ground Cinnamon
  • A Pinch of Nutmeg

Instructions

  • 1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
    2. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
    3. In a separate large bowl mix together coconut oil, brown sugar, egg and vanilla until well combined; next fold in shredded carrots. Add in flour mixture and mix with a wooden spoon until just combined. Fold in oats, coconut, pecans, and raisins.
    4. Use a small cookie scoop and drop by tablespoonful on prepared baking sheet. Gently flatten with your hand. Bake for 9-11 minutes or until golden brown around the edges. Cool cookies for a few minutes on the baking sheet before transferring to a wire rack to finish cooling.
    For the glaze, combine powdered sugar, almond milk and cinnamon in a bowl. Drizzle a tiny bit over cookies, then let dry. 
    Serve and enjoy!