Oh Mega Carrot Cake Breakfast Cookies

14 25 199
Ingredients Minutes Calories
Prep Cook Servings
10 min 15 min 13
Oh Mega Carrot Cake Breakfast Cookies
Health Highlights


1/2 cup Pecans (chopped)
3/4 cup Flaxseed meal (ground)
1 cup Whole wheat pastry flour
1/2 cup Rolled oats, dry
3/4 tsp Baking powder
1/4 tsp Kosher salt
2 tsp Cinnamon
1/3 cup Raisins, seedless (sultana)
1 cup grated Carrots (finely grated)
1 tbsp minced Ginger root
3 tbsp Coconut oil
1/2 cup Maple syrup (or liquid sweetener)
1/4 cup Applesauce, unsweetened
1 tsp Vanilla extract, pure


  1. Preheat the oven to 325F (163C) and toast the pecans for 10-11 minutes. 
  2. Meanwhile, prepare the batter. In a large bowl, mix together the flaxseed meal, pastry flour, oats, baking powder, salt, cinnamon, and raisins.
  3. Grate the carrots and ginger using the finest grater. 
  4. In a smaller bowl, melt the coconut oil in the microwave for about 45-60 seconds. You want the oil hot so it does not clump when adding the cold wet ingredients. Now add in the maple syrup, grated carrots and ginger, applesauce, and vanilla. Stir well.
  5. Remove pecans from the oven and add to the dry ingredients. Increase oven temperature to 350 degrees F (177 degrees C). 
  6. Add the wet ingredients to the dry ingredients and mix well. The dough will be very sticky.
  7. With a spoon, scoop cookies onto a lined baking sheet. They will not spread much so you can place them an inch apart. 
  8. Bake for 14-15 minutes and allow to cool on the baking sheet. 

Nutrition Facts

Per Portion

Calories 199
Calories from fat 90
Calories from saturated fat 26.7
Total Fat 10.0 g
Saturated Fat 3.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.4 g
Monounsaturated Fat 2.7 g
Cholesterol 0
Sodium 57 mg
Potassium 222 mg
Total Carbohydrate 25.2 g
Dietary Fiber 4.9 g
Sugars 10.9 g
Protein 4.1 g

Dietary servings

Per Portion

Grain 0.5
Meat Alternative 0.5
Vegetables 0.1

Energy sources


Meal Type(s)