Carrot Breakfast Cookies

Carrot Breakfast Cookies from Fall Body Well Recipe Guide

Breakfast | Vegetarian Options

Makes 12 cookies

Serving Size: 2 cookies


  • 2 cups old-fashioned oats
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 2 cups carrots, grated
  • 1 cup raw pecans, chopped
  • 1/4 cup golden raisins
  • 1/4 cup maple syrup
  • 1/2 cup oil of your choice


  1. In a blender or food processor, blend the oats until they are a flour-like substance.
  2. Add baking powder, & spices to blend.
  3. Add the syrup, oil, carrots, pecans, and raisins to the bowl & blend. The dough should appear wet.
  4. Drop 1/4 cup dough onto your prepared baking sheet & gently flatten each cookie to about 3/4-inch thick.
  5. Bake until the cookies at 375 degrees until they are golden and firm around the edges, so about 15 minutes.
  6. Cool the cookies 10 minutes.

This photo was taken by Sarah Holder, a FIT4MOM instructor from SE Fairfield County, CT