Carrot Cake Breakfast Cookies

10 Servings
  • 20 min
    Prep Time
  • 1 hr
    Total Time

Inspired by our love for carrot cake, you’ll want this cookie on hand for a quick on-the-go breakfast or snack.


  • 2 eggs, beaten
  • 1/2 cup finely shredded carrot
  • 1/4 cup melted coconut oil
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 2 cups Cascadian Farm™ Organic Oats & Honey Granola
  • 1/4 cup ground flaxseed
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon fine sea salt
  • 2/3 cup raisins


  1. Step 1

    Heat oven to 350°F. Line a cookie sheets with parchment paper.
  2. Step 2

    In large bowl, mix eggs, carrot, coconut oil, maple syrup and vanilla. Stir in granola, flaxseed, cinnamon and salt. Stir in raisins.
  3. Step 3

    Using 1/4 cup measuring cup, place mounds of dough 3 inches apart on cookie sheets. Press dough to flatten to 1/2-inch thickness. (Dough will not spread during baking.)
  4. Step 4

    Bake 11 to 13 minutes or until set. Cool 15 minutes on cookie sheet. Store in tightly covered container in refrigerator up to 3 days or up to a month in the freezer.