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Oatmeal Carrot Breakfast Cookies

Updated: Apr 2

Recipe credit: Efrat Lichtenstadt

1 cup of flour (all purpose or whole wheat)

1 cup quick cooking oats 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup chopped pecans (or pumpkin seeds) 1/4 cup chocolate chips (optional)

1/4 cup raisins (optional) 1 cup grated carrots 1/2 cup coconut oil (liquid, but not hot) or another vegetable oil

1/2 cup maple syrup 1 teaspoon fresh grated ginger (optional)

  1. Preheat the oven to 375 degrees F. line two baking sheets with parchment paper.

  2. In a large bowl combine all dry ingredients: flour, oats, baking powder and salt. Add nuts and chocolate and mix.

  3. Add carrots and ginger and mix until well combined.

  4. In a separate bowl combine oil and maple syrup. Whisk until mixture becomes thick. Pour oil and syrup mixture onto dry ingredients and mix just until becomes unified dough.

  5. Using a cookie scooper scoop dough onto cookie sheet and bake for 10-12 minutes. Let cool and store in an air tight container.

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