Breakfast carrot cake cookies

Have your cake and healthy cookies too!

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Imagine waking up and eating carrot cake for breakfast as you sip on a coffee from the comfort of… your tent. Yes, that’s right. It’s a no fuss recipe made at home that can replace your oatmeal breakfast on the trail or eat on the run. The ginger is a fantastically refreshing complement to the carrots and maple syrup. 

Adapted from: Oh She Glows



• 13 dense cookies


• 10 minutes / 14-15 minutes


Spoon, fry pan, grater, 2 bowls, cookie sheet, oven



• 1/2 cup chopped pecans or walnuts, toasted

• 3/4 cup ground flax

• 1 cup almond flour

• 1/2 cup rolled oats

• 3/4 tsp baking powder

• 1/4 tsp kosher salt

• 2 tsp ground cinnamon

• 1/3 cup cranberries

• 1 cup lightly packed shredded carrots 

• 3 tbsp coconut oil

• 1/4 cup pure maple syrup

• 1/2 cup organic unsweetened applesauce

• 1 tsp pure vanilla extract

• 1 tbsp fresh grated ginger



1. Preheat the oven to 350F.

2. Toast the nuts in a dry pan on the stove over medium heat, tossing gently every so often as to not burn. Once toasted and cooled, roughly chop.

3. In a large bowl, mix together the dry ingredients: flax, flour, oats, baking powder, salt, cinnamon, and cranberries.

3. Grate the carrots and ginger.

4. Melt the coconut oil in the microwave for about 45-60 seconds until liquid and add to another bowl with the wet ingredients: maple syrup, carrots, applesauce, grated ginger, and vanilla. Stir well.

5. Add the nuts to the dry ingredients. Increase oven temp to 350F. Now add the wet ingredients to the dry and mix well. The dough will be very dense and sticky.

5. With a big spoon, evenly scoop about 13 cookies onto a lined baking sheet. They don’t spread much so you can put them close together.

6. Bake for 14-15 minutes at 350F and allow to cool on baking sheet. Store in a sealed container or in a Ziplock bag for the trail.