These healthy and freezer-friendly carrot cake breakfast cookies are packed with nutritious ingredients, fiber and protein. They’re the perfect make-ahead breakfast! Yields 14-16 cookies.
Carrot cake for breakfast? I’ll take it. Especially when there is minimal work required. These meal prep carrot cake cookies are ready in under 30 minutes and freeze well so they are ready to grab and go on busy mornings!
One of my best tricks in my dietitian toolbox is having a list of healthy and nutritious meal prep breakfast recipes at the ready! I will squeeze out any extra time I can get in the mornings.
Having healthy meal prep breakfast recipes ready to go helps get the day off to a much smoother start. It sets things up to keep moving in that trajectory for the rest of the day!
Speaking of meal prep breakfast ideas, if you haven’t tried the original breakfast power cookies or these meal prep breakfast burritos, tee those up next!
Ok, let’s get to these healthy breakfast cookies shall we?
These were one of those on-a-whim recipes that turned out so well I had to share them! Meik is a die hard carrot cake fan so in a random late night surge of energy (and by late night I mean after Wylder went to bed…so like 7:30pm. haha) these cookies were born!
How to Make Carrot Cake Breakfast Cookies
Prep Time: 10 minutes
Cook Time: 15-18 minutes
Yields: 14-16 cookies
These breakfast cookies are so easy to make!
- Start by mashing your banana
- Add in peanut butter, maple syrup, and vanilla to create a paste
- Dump in apples, carrots, oats, flax, cinnamon, salt, baking powder, raisins and chocolate chips and stir to combine (you don’t have to worry too much about the whole wet then dry ingredients thing here!)
- Roll cookies into 14-16 evenly sized balls and place on a parchment lined baking sheet, flattening them a bit before placing in the over
- Bake for 15-18 minutes and voila!
Kitchen Tools Used in this Recipe
Food Processor: This isn’t a must but it will really cut down on the time! A food processor can make it so much easier to grate your apple and carrot!
If you don’t have a food processor a regular box grater will totally do!
Cookie Sheet: This one speaks for itself, it can be a challenge to make cookies without a cookie sheet. Haha.
Other than that just any ol’ mixing bowl and a standard kitchen fork will do, you’re set!
How to Store Breakfast Cookies
This recipe stores well so you may even want to double it and stash a batch in the freezer!
Counter: Store in an airtight container for 2-3 days.
Fridge: Store in an airtight container for up to a week.
Freezer: Store in a reusable storage bag or airtight container for up to 3 months. Suggest placing parchment paper between layers of cookies to prevent them from sticking together.
Add Ins & Swaps for Breakfast Cookies
These cookies are also delicious with the addition of nuts or seeds. Start with ¼ cup and adjust as you like!
Nut & Seed Options
- Sunflower seeds
- Pumpkin seeds
- Walnuts
- Pecans
- Sunflower Seeds
Fresh & Dried Fruit Options
- Fresh or dried pineapple
- Dried Mango
- Craisins
- Goji Berries
- Golden Berries
These cookies are already naturally vegan and gluten free (just make sure to use gluten-free oats!)
Nutrition Benefits of Carrot Cake Breakfast Cookies
Oats
- Packed with soluble fiber, a fiber particularly known to help balance blood sugars, reduce cholesterol and keep you feeling full longer after eating!
- Rich in micronutrient iron, important for oxygen flow throughout the body and energy levels.
Apples
- Great source of both insoluble fiber (in the peel) and soluble fiber (in the flesh)
- Contain antioxidant Vitamin C which helps your body absorb the plant based iron found in the oats!
Carrots
- Antioxidant rich, containing Vitamin C and carotenoids like beta-carotene (which our body converts into Vitamin A). These vitamins play an important role in our immune function and eye heatlth!
Other Recipes to Try
- 5-Minute Green Smoothie
- Healthy Meal Prep Breakfast Burritos
- One Bowl Breakfast Power Cookies
- Blueberry Baked Oatmeal
If you make these Healthy Meal Prep Carrot Cake Breakfast Cookies, it would make my day if you would leave a comment and/or star rating below— I love hearing your feedback! And don’t forget to snap a pic and tag me on Instagram @lindsaypleskot so I can see your versions! It makes me so happy to see these recipes come to life in your kitchens! xo
Print
Healthy Meal Prep Carrot Cake Breakfast Cookies (Vegan & Gluten Free)
- Total Time: 28 minutes
- Yield: 14–16 cookies 1x
- Diet: Vegan
Description
These healthy and freezer-friendly carrot cake breakfast cookies are packed with nutritious ingredients, fiber and protein. They’re the perfect make-ahead breakfast! Yields 14-16 cookies
Ingredients
- 1 medium apple, finely grated
- 1 medium carrot, finely grated
- 2 large ripe banana
- 1/3 cup peanut butter
- ¼ cup maple syrup
- 2 tsp vanilla extract
- 2 cups quick or rolled oats
- ¼ cup ground flax
- 1 tsp cinnamon
- ½ tsp salt
- 1 tsp baking powder
- 1/4 cup raisins
- ¼ (45 g) cup of dark chocolate chips or chopped chunks *optional
Instructions
- Preheat the oven to 350F.
- Line a baking sheet with parchment paper and put aside.
- Use your food processor or grater to grate the apple and carrot on the smallest setting.
- In a medium sized mixing bowl, add the banana and mash with the back of a fork until a paste is formed. Add the peanut butter, maple syrup, and vanilla and mix to combine well.
- Add apples, carrots, oats, flax, cinnamon, salt, baking powder, raisins and chocolate chips right to the bowl and mix with a fork until well combined. If batter seems too wet, add more oats or flax 1 Tbsp at a time. If ingredients aren’t sticking together, don’t be afraid to get in there with your hands!
- Scoop into 14-16 evenly sized balls. Roll them together to get them to stick and then flatten them out on the baking sheet – these won’t spread much so it’s ok if they’re close together.
- Bake for 15-18 minutes, depending on if you like them more soft or crispy. Remove from the oven and let them sit for 10 minutes before packing them up (no one said you have to wait to test one!)
Notes
Sub craisins or goji berries for raisins
Replace peanut butter for almond butter or other nut or seed butter of choice
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Baking
- Method: Oven Baked
- Cuisine: North American
Keywords: prep ahead, freezer friendly, kid friendly
Liane @ Foodie Digital says
These breakfast cookies are super chewy and delicious. My daughter ate two in one sitting. They’re perfect quick, easy, wholesome breakfast. Meal prepped 12 for the week!
★★★★★
Lindsay says
I’m so happy you and the fam are enjoying them Liane! So nice to have ready to go for the week! Meal Prep Rockstar!
Jenn says
These were delicious! The tips in the recipe worked well, and the cookies stayed together and were moist. My daughter loved them 🙂
★★★★★
Lindsay says
Amazing! So happy to hear you loved them Jenn. And kid approved! Wohoo!
Suma says
These are so delicious and our go-to when we feel like chocolate chip cookies! I feel so great about giving them to my kids too because they’re filled with so much goodness – veggies, fruit, healthy fats, these cookies have it all! Thanks for such a great recipe!
★★★★★
Lindsay says
You’re so welcome Suma! Reading this makes my heart happy. So happy you and your kiddos are enjoying these nourishing treats!
Michelle D. says
These are so addicting!! I made this recipe twice in 2 weeks. Such a well rounded, healthy treat. I honestly dream about these cookies and will probably make them again this week haha! Thank you for bringing these into my life xoxo
★★★★★
Lindsay says
You are most welcome! haha happy to be of service in carrot cookie form 😉 Enjoy!
Karen says
What is sprinkled on the top of your cookies?
Lindsay Pleskot says
Hi Karen! It is a sprinkle of millet! Just dry, uncooked. I should add it to the recipe notes, thanks for bringing my attention to that. It adds a nice little crunch but isn’t totally necessary 🙂 I hope you enjoy the cookies!
jacquie says
these look great – though i suspect i should double the recipe. However, i don’t use bananas so can i substitute something else for them?
thanks
jacquie
Lindsay Pleskot says
Yes! I would definitely recommend doubling up the recipe! I haven’t tried it myself but I think pumpkin puree or apple sauce would work! Would change the flavor a bit but I think would be delish! Please do let me know if you try it out!