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Carrot Cake Breakfast Cookies

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  • Prep 20 min
  • Total 60 min
  • Servings 12
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Inspired by our love for carrot cake, you’ll want this cookie on hand for a quick on-the-go breakfast or snack.
Updated Sep 20, 2016


  • 2 eggs, beaten
  • 1/2 cup finely shredded carrot
  • 1/4 cup melted unrefined or refined coconut oil
  • 1/4 cup real maple syrup
  • 1 teaspoon vanilla
  • 2 cups Cascadian Farm™ Farm Stand Harvest organic vanilla, coconut and pumpkin seed granola
  • 1/4 cup ground flaxseed
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon fine sea salt
  • 2/3 cup golden raisins


  • 1
    Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper.
  • 2
    In large bowl, mix eggs, carrot, oil, maple syrup and vanilla. Stir in granola, flaxseed, cinnamon and salt. Stir in raisins.
  • 3
    Using 1/4 cup measuring cup, place mounds of dough 3 inches apart on cookie sheets. Press dough to flatten to 1/2-inch thickness. (Dough will not spread during baking.)
  • 4
    Bake 11 to 13 minutes or until set. Cool 15 minutes on cookie sheet. Store in tightly covered container in refrigerator up to 3 days or up to a month in the freezer.

Tips from the Betty Crocker Kitchens

  • tip 1
    You can purchase coconut oil either unrefined or refined. Either will work well in this recipe. Unrefined coconut oil will give your cookies a slight coconut flavor whereas refined will not. Just be sure to measure it in its melted (liquid) form.
  • tip 2
    Cranberries or other dried fruits can be substituted for the golden raisins.


Nutrition Facts

Serving Size: 1 Cookie
Calories from Fat
Trans Fat
% Daily Value*:
Vitamin A
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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