Carrot Cake Breakfast Cookies

These carrot cake breakfast cookies by Registered Dietician Lauren Marucci (@theperfectpearr) will give you something to look forward to when you wake up in the morning. They’re full of carrot cake flavor but lower in sugar and fat.



  1. 1 1/4 cup (141g) old-fashioned oats

  2. 3/4 cup (62g) white whole wheat flour (or AP or whole wheat flour)

  3. 1 1/2 tsp ground cinnamon

  4. 1 tsp baking powder

  5. 1 tsp ground ginger

  6. 1/2 tsp salt

  7. 1/4 tsp ground nutmeg

  8. 1/2 cup (105g) walnut oil, or any neutral oil

  9. 1/3 cup (83g) 100% maple syrup or honey

  10. 1/4 cup (60g) milk of choice, room temperature

  11. 1 large egg, room temperature

  12. 1 tsp vanilla extract

  13. 1 1/2 cups (90g) shredded carrots (~3-4 large carrots)

  14. 1 cup (123g) chopped walnuts or pecans

  15. 1/3 cup (20g) unsweetened shredded coconut

  16. 1/4 cup (37g) golden raisins



  1. 1/2 cup (66g) powdered sugar

  2. 1/4 cup (27g) vanilla protein powder

  3. 2–3 Tbsp milk or water

  4. 1 tsp cream cheese or vanilla extract




  1. Preheat oven to 350 degrees and line baking sheet with parchment paper.

  2. Whisk oats, flour, baking powder, spices, and salt in a small bowl and set aside.

  3. In a large bowl, whisk oil, maple syrup or honey, milk, egg, and vanilla.

  4. Combine wet and dry ingredients and mix.

  5. Fold in carrots, nuts, coconut, and raisins.

  6. Scoop ~1/4 cup of batter onto baking sheet.  Shape into circles and flatten to desired thickness before baking.

  7. Bake 11-13 minutes, or until baked in the center.

  8. Cool on cooling rack.

  9. In a small bowl, whisk icing ingredients.  Add a Tbsp of milk or water if needed, until desired consistency is reached.

  10. Drizzle icing over cooled cookies.

  11. Let icing harden (~20 minutes) and enjoy!


  1. Store in an air-tight container for up to 5 days.

  2. Store in fridge if using icing; if not using icing, you can store at room temp.

  3. Cookies can be frozen for up to 3 months.

  4. These are easy to make ahead of time and enjoy for breakfast throughout the week!  Pair with Greek yogurt or eggs to get some protein and make it a balanced meal.