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carrot cake breakfast cookies on a plate

Carrot Cake Breakfast Cookies | Healthy & Gluten-Free

  • Author: Miss AK
  • Total Time: 25 minutes
  • Yield: 1.5 dozen 1x
  • Diet: Gluten Free


This recipe for healthy, gluten-free carrot cake breakfast cookies comes together easily in one bowl for breakfast or a snack.


  • 1 ½ cup rolled oats
  • ½ cup almond flour (blanched or unblanched both work) ⁠
  • ½ tsp. cinnamon 
  • 1 pinch sea salt
  • 1 cup grated carrots 
  • ½ cup raisins 
  • ½ cup applesauce 
  • ⅓ cup maple syrup
  • 2 eggs 
  • 1 tsp. vanilla 
  • 4 Tbsp. softened butter




  1. Preheat the oven to 350F and line a baking sheet with a silpat or parchment.

  2. Mix together the oats, almond meal, carrots and raisins until everything is evenly distributed. 

  3. Next, add the applesauce, eggs, vanilla and butter until just combined. 

  4. Using a medium cookie scoop (about 2-3 Tbsp. per cookie) shape the dough into balls on the cookie sheet. You can flatten them a bit with your hand to shape. These won’t expand too much in the oven so no need to space them too far. 

  5. Bake for about 15 minutes or until the edges are golden brown and the whole cookie is set. Cool for 5-10 minutes on the sheet before transferring to a wire rack to cool completely.


  • Rolled oats work best here
  • I have not tested any substitutions for the almond flour BUT I have accidentally omitted and the cookies were still very yummy. A lot of oats but they still hold together. If you’re allergic, just omit it. 
  • You can sub agave or honey for the maple syrup 
  • You can use any dried fruit in place of raisins 
  • Coconut oil or ghee will work in place of butter
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast/Snack
  • Method: Oven
  • Cuisine: American

Keywords: cookies, carrot cake, healthy, gluten free

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