Carrot Cake Breakfast Cookies

This recipe is part of a collection of 3 unique make ahead breakfast recipes to add to your meal prep and it's amazing for those of you who prefer a lighter breakfast on the go.

Prep Time:

10 minutes

Cook Time:

15 minutes

Total Time:

25 minutes




  • 1/2 cup chopped pecans, toasted
  • 3/4 cup ground flax
  • 3/4 cup almond flour
  • ¼ cup coconut flour
  • 1/2 cup rolled oats
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tbsp cinnamon
  • 3 tbsp coconut oil (melted)
  • 1/4 cup pure maple syrup (or honey)
  • 1/2 cup applesauce
  • 1 tsp pure vanilla extract
  • 1 tbsp fresh grated ginger (finest grate)
  • 1 cup lightly packed grated carrots


  1. Preheat the oven to 350F and toast the pecans for 8 minutes.
  2. Meanwhile, in a large bowl, mix together the dry ingredients (flax, almond flour, coconut flour, oats, baking powder, salt, and cinnamon).
  3. In a smaller bowl, mix together the coconut oil, maple syrup, applesauce, and vanilla. Stir well.
  4. Grate the carrots and ginger using the finest grate and mix them into the wet ingredients.
  5. Remove pecans from the oven and add to the dry ingredients. Now add the wet ingredients to the dry and mix well. The dough will be very sticky, so not to worry.
  6. With a spoon or your hands, scoop about 10 cookies onto a lined baking sheet. Bake for 15 minutes at 350F and allow to cool on baking sheet. If you don’t allow them to cool first, they will crumble, so let them cool so they can set.

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