These carrot cake breakfast cookies are a portable breakfast or snack similar to a Cliff bar: they’re vegan and even work as a wholesome dessert!

Carrot Cake Breakfast Cookies

We talk about cookbooks a lot around here because, let’s face it, we’re obsessed. Do we cook out of all of them? No. But do we collect them and page through them for ideas and drool at the incredible photography and inventive ideas? Absolutely. And these breakfast cookies are out of one of our favorite new cookbooks. Keep reading for more!

Related: Easy Breakfast Ideas | Vegan Breakfast Ideas

About the book: Love Real Food

This recipe is from the talented Kathryne Taylor, author of one of our favorite food blogs, Cookie and Kate. Kathryne just released a cookbook called Love Real Food. We connected with Kathryne back in 2010 when we started A Couple Cooks, immediately connecting over our shared love of Michael Pollan and cooking with lots of veg. Kathryne cooks real food along with her puppy Cookie. Why we love her: not only because she’s a friend, but she cooks in a very similar style to ours. It’s heavy on the veg, filling, colorful, beautiful, and healthy-ish. Kathryne’s recipes are also very repeatable and full of helpful notes. I know that if we make one of her recipes, it will absolutely work out.

Carrot Cake Breakfast Cookies

Making these breakfast cookies

It’s no exaggeration when I say we’re in deep smit with these breakfast cookies. They’re hearty, tasty, and the texture is just right: pleasantly chewy, almost like a Cliff bar–but better! They’re flecked with bright orange carrots and studded with walnuts and spices. I’m a big carrot cake lover, so is was my perfect flavor! (PS Got carrots left over? See our top carrot recipes.)

These breakfast cookies are also easily portable for traveling or breakfast on the go. I made a batch of them and since we were travelling the next day, I took a few along in my purse wrapped in plastic wrap and froze the rest. They’ve been a perfect snack (or even dessert) right from the freezer. They thaw quickly, and they’re just as tasty as when we first baked them!

Overall, we cannot recommend this book enough: it’s colorful, inventive, seasonal, and full of everyday recipes for the beginning cook to the foodie. Congratulations, Kathryne, on an incredible accomplishment! Scroll down for the breakfast cookies recipe.

Listen: Kathyrne was recently on the podcast, where she shared about her journey with emotionally healthy eating. Listen here: Episode 44: Love Real Food.

Carrot Cake Breakfast Cookies

Get it!

Order Love Real Food.

Looking for more healthy breakfast recipes?

Along with these carrot cake breakfast cookies, here are a few more healthy breakfast recipes on A Couple Cooks:

This breakfast cookies recipe is…

Vegetarian, vegan, plant-based, dairy-free, naturally sweet, and refined sugar-free.

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Carrot Cake Breakfast Cookies from Love Real Food | A Couple Cooks

Carrot Cake Breakfast Cookies

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 10 large cookies 1x


These carrot cake breakfast cookies are a portable breakfast or snack similar to a Clif bar: they’re vegan and even work as a wholesome dessert!


  • 1 cup quick-cooking oats*
  • 1 cup white whole wheat flour or regular whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon fine sea salt
  • ¼ teaspoon ground ginger
  • 1 ½ cups peeled grated carrots (about 1/2 pound)
  • 1 cup roughly chopped raw pecans or walnuts
  • ¼ cup golden raisins
  • ½ cup maple syrup
  • ½ cup melted refined coconut oil


  1. Preheat the oven to 375F. Line a large rimmed baking sheet with parchment paper.
  2. In a large bowl, combine the oats, flour, baking powder, cinnamon, salt, and ginger. Whisk to blend. Add the carrots, pecans, and raisins and stir to combine.
  3. In a medium bowl, combine the maple syrup and coconut oil. Whisk until blended. Pour the liquid mixture into the flour mixture and stir until just combined. The dough might be rather wet, but don’t worry.
  4. Drop 1/4-cup scoops of dough (an ice cream scoop with a wire scraper is perfect for this) onto the prepared baking sheet, leaving several inches of space around each one. Use the palm of your hand to gently flatten each cookie to about 3/4-inch thick.
  5. Bake until the cookies are golden and firm around the edges, 15 to 17 minutes. Cool the cookies on the baking sheet on a cooling rack for 10 minutes, then carefully transfer the cookies to the rack to cool completely (otherwise, the bottoms can brown too much). Leftover breakfast cookies will keep, covered, at room temperature for up to 2 days, in the refrigerator for up to 5 days, and in the freezer for up to 3 months.


Reprinted with permission from Love Real Food by Kathryne Taylor

*Kathryne notes she likes to use quick cooking oats since they disappear into the texture more. We tried this and loved the consistency! But you can use old fashioned as well.

  • Category: Breakfast
  • Method: Baked
  • Cuisine: American

Keywords: Breakfast Cookies, Cookies, Carrot Cake, Vegan Recipes, Vegan Breakfast Recipes, Breakfast Cookie

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you'll want to make again and again.

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  1. I love “Love Real Food”! I didn’t make these cookies yet but I have made several other recipes and, of course, have been cooking from her blog for years. My favorite thing about Kathryne’s recipes is that you don’t need weird, hard to find, expensive ingredients or special equipment. She turns regular grocery store staples into amazing meals! And it was through Kathryne that I found your blog : )

    1. Finally got around to these this morning! SO GOOD!! I used white whole wheat flour, walnuts, maple syrup and replaced coconut oil with extra-virgin olive oil (we do that often and love the taste). I omitted the raisins. They are large – 3″ – and perfectly sweet, moist and tender. I will be stocking the freezer for quick after school snacks.

      1. I’m so glad you enjoyed these as much as we did! I love pulling them out of the freezer too. Kudos to Kathryne on this standout recipe!

  2. Theses cookies looks so pretty and delicious in those pictures!!! I can’t wait to make it for our family breakfast. Thanks for sharing:)

  3. I will be leaving out the raisins and salt so I can share with my dogs! What a great, safe, healthy snack for them.

  4. Made these delicious cookies. Despite mixing in the coconut oil at the wrong time, oops, they turned out great ! These cookies will be on my list of, must bake. Thanks for sharing this recipe.

  5. Just made these cookies. Unfortunately my oven is funky…hard to know what the real temperature is, we live off the grid on our organic farm in Boquete Panama and I am trying to get to know this oven better…my first batch did get burnt on the bottom after 12 mins the second batch I cooked just for 9 mins and they look fine. Will explore more of your recipes. Thanks

    1. Hmm, interesting! Thank you for letting us know! This recipe is by Kathryne of Cookie & Kate, and I know she’s had these extensively tested :) However, ovens vary so much that it’s always good to check early. Thanks for that reminder!

  6. These were fantastic!! So soft with perfectly crispy edges. I was out of pecans so I used sunflower seeds and pepitas. So good!!!

  7. Not sure if you comment at this late date but here goes. Funny no one I’ve ever seen mentioned this, but mine did not stay together at all! They did not at all “drop” unto the cookie pan and then once cooked stayed together long enough to cool and that’s about it. In the morning I had a crumbly mess like granola. Strangely I picked them up pressed together and froze, seem now to be a whole cookie! I know it makes them unvegan, but I am thinking I will add an egg. I love these but not so much the crumbly part.

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