1. What are Carrot Cake Cookies?

Carrot Cake Cookies are a soft, chewy cookie version of the classic carrot cake. They typically include shredded carrots, warm spices (like cinnamon and nutmeg), and often feature mix-ins like raisins, nuts, or oats. They are often topped with cream cheese frosting for an authentic carrot cake experience.

2. Are Carrot Cake Cookies healthy?

While they contain carrots, which add some nutrients, Carrot Cake Cookies are still a dessert and typically include sugar, butter, and flour. However, you can make healthier versions by using whole wheat flour, reducing sugar, or substituting ingredients like applesauce for butter.

3. Can I make Carrot Cake Cookies gluten-free?

Yes! You can use gluten-free flour blends or almond flour to make gluten-free Carrot Cake Cookies. Ensure all other ingredients (like oats or mix-ins) are certified gluten-free.

4. Can I make Carrot Cake Cookies vegan?

Absolutely! Substitute eggs with flax eggs or applesauce, use vegan butter or coconut oil, and replace dairy-based cream cheese frosting with a vegan cream cheese alternative.

5. How do I store Carrot Cake Cookies?

Store them in an airtight container at room temperature for up to 3 days. If frosted, refrigerate them for up to 5 days. You can also freeze unfrosted cookies for up to 2 months.

Carrot Cake Cookies: The Perfect Grab-and-Go Morning Treat

The Best Carrot Cake Cookies – Moist, Sweet, & Spiced!

Carrot Cake Breakfast Cookies are a wholesome, grab-and-go breakfast treat with the warm flavors of classic carrot cake. Made with oats, whole wheat flour, shredded carrots, and naturally sweetened with maple syrup, these cookies are packed with fiber, healthy fats, and delicious mix-ins like walnuts, raisins, and coconut. They’re perfect for busy mornings, a post-workout snack, or a cozy pairing with coffee.

Total Time: 25 minutes
Yield: 12 cookies

Ingredients

Oats (1 ½ cups): These hold everything together and give you that hearty, chewy texture.

Whole Wheat Flour (1 cup): Adds a nutty, wholesome flavor that feels like you’re doing something good for your body.

Shredded Carrots (¾ cup): Fresh is best here—trust me, the pre-shredded stuff just doesn’t hit the same.

Egg (1 large): Or swap it for a flax egg if you’re going plant-based. (Pro tip: Flax eggs are, like, magic.)

Coconut Oil (¼ cup, melted): Adds just enough richness without feeling heavy.

Maple Syrup (½ cup): The kind of sweet that feels fancy but isn’t.

Instructions

Preheat oven to 350°F and line a baking sheet with parchment paper.
In a large bowl, mix oats, flour, cinnamon, nutmeg, and salt.
In another bowl, whisk egg, melted coconut oil, and maple syrup. Stir in shredded carrots.
Pour wet ingredients into dry ingredients and mix until combined. Fold in walnuts, raisins, and coconut.
Drop spoonfuls onto the baking sheet, pressing them lightly into shape.
Bake for 12–15 minutes until edges are golden. Let cool before enjoying.

Notes

Use a flax egg for a vegan version.
Substitute walnuts with pumpkin seeds for a nut-free option.
Store in an airtight container at room temperature for 3 days or freeze for up to 2 months.
Serve with Greek yogurt, fresh fruit, or a smoothie for a balanced meal.

Author: Anna Gomez
Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: Per Cookie, Approximate
Calories: 140
Sugar: 6g
Sodium: 25mg
Fat: 7g
Carbohydrates: 17g
Fiber: 2g
Protein: 3g
Cholesterol: 10mg

Keywords: Carrot Cake Cookies, Breakfast Cookies, Healthy Cookies, Oatmeal Cookies, Vegan Cookies, Gluten-Free Option, Grab-and-Go Breakfast, Wholesome Baking, Naturally Sweetened, High-Fiber Cookies