How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Carrot Cake Breakfast Cookies?

You need 13 ingredients. The key ingredients include: 1 ½ cups rolled oats, 1 cup quinoa flour, ¼ cup ground flax seeds, 2 teaspoons ground cinnamon, and more.

Is Carrot Cake Breakfast Cookies suitable as breakfast?

Yes, Carrot Cake Breakfast Cookies falls under the Breakfast category and is a great choice for this type of meal.

How do I store leftover Carrot Cake Breakfast Cookies?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Cake Breakfast Cookies Recipe

Name: Carrot Cake Breakfast Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups rolled oats; 1 cup quinoa flour; ¼ cup ground flax seeds; 2 teaspoons ground cinnamon; 1 teaspoon baking soda; ¼ teaspoon salt; 2 eggs, lightly beaten; ½ cup unsweetened applesauce; ½ cup honey; ¼ cup vegetable oil; 2 cups shredded carrots; ⅔ cup raisins; ½ cup toasted almond, chopped

Start your day right with this Carrot Cake Breakfast Cookies recipe. Made with rolled oats, quinoa flour, ground flax seeds and ground cinnamon. Easy st…

This Carrot Cake Breakfast Cookies relies on simple, everyday ingredients such as rolled oats, quinoa flour, ground flax seeds and ground cinnamon. It comes together quickly and makes 4 servings, at about 861 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Carrot Cake Breakfast Cookies delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Breakfast

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Carrot Cake Breakfast Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

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