Oh Mega Carrot Cake Breakfast Cookies

14 25 212
Ingredients Minutes Calories
Prep Cook Servings
10 min 15 min 13
Oh Mega Carrot Cake Breakfast Cookies
Health Rating


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
1/4 cup Applesauce, unsweetened
3 tbsp Coconut oil
1/2 cup Maple syrup (or liquid sweetener)
1 tsp Vanilla extract, pure


1. Preheat the oven to 325F and toast the pecans for 10-11 minutes. Meanwhile, prepare the batter. In a large bowl, mix together the flax, flour, oats, baking powder, salt, cinnamon, and raisins.

2. Grate the carrots and ginger using the finest grate. 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, carrots, applesauce, grated ginger, and vanilla. Stir well.

3. Remove pecans from the oven and add to the dry ingredients. Increase oven temp to 350F. Now add the wet ingredients to the dry and mix well. The dough will be very sticky.

4. With a spoon, scoop about 13 cookies onto a lined baking sheet. They will not spread much so you can place them an inch apart. Bake for 14-15 minutes at 350F and allow to cool on baking sheet.


Nutrition Facts

Per Portion

Calories 212
Calories from fat 96
Calories from saturated fat 31
Total Fat 10.7 g
Saturated Fat 3.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.9 g
Monounsaturated Fat 2.7 g
Cholesterol 0
Sodium 86 mg
Potassium 210 mg
Total Carbohydrate 25.1 g
Dietary Fiber 5.2 g
Sugars 10.4 g
Protein 3.7 g

Dietary servings

Per Portion

Grain 0.5
Meat Alternative 0.5
Vegetables 0.1

Energy sources

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