Vegan Carrot Cake Breakfast Cookies. Easy and healthy for busy mornings! #vegan #plantbased #dairyfree #glutenfree #healthy #breakfast #oatmeal
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Carrot Cake Breakfast Cookies


If you don't have time to make oatmeal in the morning, these delicious simple 'cookies' are an easy way to still get all that energizing plant based protein, iron and fibre. 

The seeds are full of healthy fats and antioxidants plus the carrots add essential vitamins. They're sweetened only with banana. 

Make a double batch and freeze them individually so you always have a healthy breakfast ready to go - no excuses. 



  • 2 cups rolled oats
  • 1 Tbsp pumpkin seeds
  • 2 Tbsp ground flax seeds
  • 2 Tbsp hemp seeds
  • 3 ripe bananas, mashed
  • 1 cup shredded carrot (about two medium carrots)
  • 1/4 cup raisins (optional)
  • 1/2 tsp cinnamon

Tips & Nutrition

Feel free to add in or sub any seeds you like - keeping the portions the same. 

These also make a great, healthy mid morning or afternoon snack. 


Heat the oven to 350 and line a rimmed baking sheet with parchment paper. 

In a large mixing bowl combine the oats, mashed bananas, seeds, carrots and raisins. Stir together until the mixture is wet. 

Form the dough into 2 inch round balls and lightly flatten them to a "cookie" shape. They will not change shape as they bake so make them the size and shape you like.  Sprinkle with cinnamon (as much as you like).

Bake for 15 minutes or until they are lightly firm but still soft in the middle. Cool for 10 minutes. 

They will keep in an airtight container in the fridge for 4 days or individually wrapped tightly in the freezer for a month. 


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