Carrot Cake Breakfast Cookie with Ginger

Carrot Cake Breakfast Cookie with Ginger

Course: Breakfast, Snacks


  • 1/2 cup chopped pecans or walnuts
  • 3/4 cup ground flax seed
  • 1 cup spelt flour
  • 1/2 cup rolled oats
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 2 tsp ground cinnamon (or more to taste!)
  • 1/3 cup raisins or currants
  • 1 cup lightly packed shredded carrots, finely grated
  • 3 tbsp coconut oil
  • 1/2 cup pure dark maple syrup or honey
  • 1/4 cup unsweetened applesauce
  • 1 tsp vanilla extract
  • 1 tbsp fresh grated ginger


  • Preheat oven to 350F. In a large bowl, mix together the flax, flour, oats, pecans or walnuts, baking powder, salt, cinnamon and raisins.
  • In a smaller bowl melt the coconut oil in the oven or microwave for a few seconds.  Oil needs to be hot in order to prevent clumping when cold ingredients are added.   Add in grated carrots, ginger, maple syrup, applesauce and vanilla.  Stir well.
  • Add wet ingredients to dry and mix well.  The dough will be very sticky, don’t worry.
  • With a spoon, scoop approximately 12 cookies onto a baking sheet lined with parchment paper (or greased with coconut oil).  The batter does not spread much so you can place them close together.
  • Bake for 15 minutes at 350F, then allow to cool on baking sheet.


Recipe adapted from Oh She Glows
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