Carrot Cake Breakfast Cookies

Do you ever wish you could enjoy milk and cookies for breakfast? Well…maybe you already do! 

These carrot cake cookies are loaded with goodness like raw carrots, apples, pecans and sweetened with raw, local honey, so you don’t have to feel guilty about starting your day off with them.



Carrot Cake Breakfast Cookies


8 TB butter, softened
⅓ cup honey
2 eggs
1½ cups old-fashioned rolled oats 
1½ cups all-purpose Whole wheat flour
1 cup shredded carrots 
1 cup finely chopped apples (about 1 large apple) 
½ cup chopped pecans
⅓ cup shredded unsweetened coconut
2 tsp ground cinnamon
1 tsp baking soda
⅛ tsp salt


Preheat the oven to 350F.
In a large bowl with a wooden spoon mix together the honey and butter until creamy. Add the eggs one at a time and mix until the eggs are incorporated into the butter/honey mixture.
Next, add the remaining ingredients: rolled oats, flour, shredded carrots, chopped apple, chopped pecans, shredded coconut, ground cinnamon, baking soda, and salt. Mix until the dough is combined. 
Spoon the cookie dough onto a cookie sheet.  Dust the back of a spoon with flour or grease with coconut oil or butter. Flatten the cookies (versus just a round ball of dough) with the back of the spoon.
Bake the cookies for 13-15 minutes until golden brown. Sprinkle with extra shredded coconut, if desired.

Allow to cool before serving. Will keep for a week or up to 2 months in the freezer.

USDA OrganicNatural Food CertifiedColorado Proud