I love Easter because it comes with delicious treats, such as these breakfast carrot cookies which are soft, delicious and taste like carrot cake. Serve as is or with a dollop of nut butter. For a naughty breakfast serve with a cream cheese frosting.

Carrots are one of my favourite vegetable because you can easily incorporate the carrots into both sweet and savoury dishes. Plus it has such a beautiful bright orange colour.

Carrot cake, like carrots is one of my favourite dessert, making these cookies allows me to have “carrot cake” on a regular basis, without the extra calories. These cookies are wonderful for an Easter brunch or dessert.

Breakfast carrot cookies

Preparation time: 15 minutes

Cooking time: 15-20 minutes

Makes: 12



1 large carrot, coarsely grated

2 large eggs, lightly beaten

1t/ 5ml vanilla essence

¼ cup/ 60ml brown sugar or coconut sugar

1T/ 15ml ground flax seeds

2¼ cups/ 560ml oats

2T/ 30ml self-rising flour

2T/ 30ml desiccated coconut

1t/ 5ml baking powder

Pinch of salt

1t/ 5ml ground cinnamon

¼ t/ 1.25ml ground nutmeg

½ t/ 2.5ml ginger powder

25g mixed nuts, roughly chopped

25g raisins, roughly chopped

Orange zest, optional



1. Preheat the oven to 180°C. Line a large baking tray with baking paper.

2. In a large mixing bowl combine all the ingredients. Mix, until well combined.

3. Scoop out a heaped tablespoon of the cookie dough, shape into a cookie and place on to the prepared baking pan. Do this until the cookie dough is finished. Bake for 15-20 minutes until lightly golden brown.

4. Allow to slightly cool before removing from the baking pan. Serve warm or cold with a few dollops of peanut butter.

NUTRITION per Serving

calories 96 | cabs 18.4g | fat 3.8g | protein 4.3g

Ps: All weight loss starts in the kitchen...


#cookies #easter #carrots #healthy #yummy


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