Inspired by our love for carrot cake, you’ll want this cookie on hand for a quick on-the-go breakfast or snack.
Carrot Cake Breakfast Cookies
- Prep Time 20 min
- Total 60 min
- Servings 12
- Ingredients 10
Ingredients
- 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
Instructions
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Step1Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper.
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Step2In large bowl, mix eggs, carrot, oil, maple syrup and vanilla. Stir in granola, flaxseed, cinnamon and salt. Stir in raisins.
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Step3Using 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.)
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Step4Bake 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.
Nutrition
Nutrition Facts
Serving Size: 1 Cookie
- Calories from Fat
- 90
- Trans Fat
- 0g
% Daily Value*:
- Vitamin A
- 15%
- 15%
Exchanges:
FreeCarbohydrate Choice
1 1/2Tips from the Betty Crocker Kitchens
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