Carrot Cake Breakfast Cookies

Yields 12 servings


  • 2 Tbsp. flaxseed, ground + 6 Tbsp. warm water to make flax eggs (or substitute with 2 eggs)
  • 1/2 cup sunflower seed butter
  • 1/3 cup + 1 Tbsp. maple syrup
  • 1/4 cup olive or avocado oil
  • 1 cup gluten free flour mix
  • 1 cup rolled oats
  • 1 tsp. cinnamon, ground
  • 1/2 tsp. ginger, ground
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup carrots, finely shredded
  • 1/2 cup coconut, shredded
  • 1/2 cup walnuts, chopped
  • 1/2 cup raisins


  1. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
  2. If using flax eggs, mix ground flaxseed with warm water in a small bowl and let sit until thickened, about 3 minutes. If substituting with 2 eggs, omit preparing the flax eggs.
  3. Combine sunflower seed butter, maple syrup, and oil in a large bowl. Add flax eggs or regular eggs and mix.
  4. Next, add flour, oats, cinnamon, ginger, baking powder, baking soda, and salt. Mix until well combined then fold in shredded carrots, coconut, walnuts, and raisins.
  5. Scoop out 1/4 cup portions of the batter and place on the baking sheet. Bake for 20-22 minutes or until lightly browned. Let cool 5 minutes before transferring to a wire rack to completely cool.

Nutrition per serving: 290 calories, 31 g carbohydrates, 17 g fat, 3 g fiber, 5 g protein, 190 mg sodium, 13 g sugar.

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