Gluten-Free Carrot Cake Breakfast Cookies

The taste of carrot cake in a soft + chewy gluten-free cookie that you can feel good about eating for breakfast, but will love any time of day! Refined-sugar-free, made without butter or oil, and nutrient-packed, they are sweetened with maple syrup, spiced with cinnamon, ginger & nutmeg, and packed with shredded carrots, gluten-free oats, seeds & peanut butter.

Gluten-Free Healthy Carrot Cake Breakfast Cookies easy recipe
Gluten-Free Carrot Cake Breakfast Cookies

Easy Recipe for healthy + delicious Carrot Cake Breakfast Cookies!

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So excited for you to try these Gluten-Free Carrot Cake Breakfast Cookies!

Based on our popular Gluten-Free Breakfast Cookies, they are the taste of carrot cake in a soft + chewy gluten-free cookie that you can feel good about eating for breakfast, but will love any time of day!

Made with nourishing ingredients, they are protein-packed, fiber-packed, and refined sugar-free, making them super satisfying.

And sweetened with pineapple and maple syrup, spiced with cinnamon, ginger and nutmeg and packed with shredded carrots and walnuts, they taste like carrot cake!

Gluten-Free Healthy Carrot Cake Breakfast Cookies easy recipe

What you will love about these Gluten-Free Carrot Cake Breakfast Cookies

*Ready in 30 minutes

*What they don’t have: They are gluten-free, refined-sugar-free, made without butter or oil, and made without bananas which is often a request I get.

*Ingredients they do have: Instead, they are sweetened pineapple (a trick from our Best Carrot Cake) and maple syrup, made with unsweetened apple sauce, and packed with nourishing ingredients like quick cooking oats and buckwheat flour to peanut butter, flax seed meal and chia seeds.

*Great texture and flavor! They are a soft and chewy, but topped with extra walnut for some satisfying crunch, and made with shredded carrots and lots of yummy spices like cinnamon, ginger and nutmeg for a great carrot cake flavor.

Gluten-Free Healthy Carrot Cake Breakfast Cookies easy recipe

How to Make Gluten-Free Carrot Cake Breakfast Cookies

These cookies are remarkably quick and easy to make, so do not be deterred by the long list of ingredients — they are probably all things you have in your pantry.

Here are the ingredients you will need:

unsweetened apple sauce

peanut butter (or nut/ seed butter of choice)

maple syrup

crunched pineapple

egg

vanilla extract

quick cooking gluten-free oats

buckwheat flour

flax seed meal

chia seeds

ground cinnamon

ground nutmeg

ground ginger

baking soda

baking powder

salt

shredded carrots (only 1 cup so shred with a box grater)

chopped walnuts (skip if nut-free)

Gluten-Free Healthy Carrot Cake Breakfast Cookies easy recipe

If you don’t have buckwheat flour, I would recommend oat flour over gluten-free all purpose flour. Gluten-free all purpose flour works with the recipe and tastes great but we preferred the slightly more chewy texture we get when baking with the buckwheat flour.

Step by Step How to Make Gluten-Free Carrot Cake Breakfast Cookies

They come together in 3 simple steps:

  1. Combine the wet ingredients: In a large mixing bowl, add apple sauce, peanut butter, maple syrup, crushed pineapple, egg, vanilla and mix until well combined.
  2. Combine and add the dry ingredients: In a small bowl, add quick cooking gluten-free oats, buckwheat flour, flax seed meal, chia seeds, ground cinnamon, ground nutmeg, ground ginger, baking powder, baking soda, and salt. Combine with a pastry cutter or whisk, then add to wet ingredients.
  3. Mix in the add ins: add chopped walnuts, and shredded carrots and mix to combine.

The batter will be thick but wet, which is fine because you won’t be rolling them into cookie. Rather use a cookie scoop or large spoon to scoop them onto a baking sheet and use your hands to flatten them a bit.

They won’t spread much, so whatever shape you put them in will be the shape of your cookie.

Top with extra walnuts to taste — they add great extra texture.

And bake!

Let cool and enjoy!

These Gluten-Free Carrot Cake Cookies are a way to get a taste of carrot cake for breakfast but still get lots of nutrients, more protein, more fiber and less sugar!

We have also been enjoying them pre- and post-workouts, and for a healthier dessert!

Gluten-Free Healthy Carrot Cake Breakfast Cookies easy recipe

And just look at that texture!

You can see how soft and chewy they are! And you can see how they are packed with carrots and those extra walnuts on top add the best crunch!

And of note, these cookies get moister on day 2 and day 3no dry gluten-free cookies here! If you look at the photo below with the 3 cookies, you can see the bottom right cookie looks a little darker and moister — it was made a few days earlier than the others.

And they last for days!

Store at room temperature for 2-3 days, in the refrigerator for 5 days or freeze for up to 3 months.

Hope you love them too!

Gluten-Free Healthy Carrot Cake Breakfast Cookies easy recipe

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Recipe

 

Gluten-Free Healthy Carrot Cake Breakfast Cookies easy recipe
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Gluten-Free Carrot Cake Breakfast Cookies

The taste of carrot cake in a soft + chewy gluten-free cookie that you can feel good about eating for breakfast, but will love any time of day! Refined-sugar-free, made without butter or oil, and nutrient-packed, they are sweetened with maple syrup, spiced with cinnamon, ginger & nutmeg, and packed with shredded carrots, gluten-free oats, seeds & peanut butter.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast, Dessert, Snack
Cuisine: Gluten-Free, Dairy-Free, Refined Sugar-Free
Keyword: healthy gluten-free breakfast cookie, butter and oil-free cookie, carrot cake breakfast cookie, healthy carrot cake cookie, gluten-free carrot cake breakfast cookie
Servings: 14 3 inch cookies
Author: Healthy Gluten-free Family

Ingredients

  • 2 cups gluten-free quick cooking oats
  • 1/4 cup buckwheat flour
  • 1 tablespoon flax seed meal
  • 1 tablespoon chia seeds
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • scant 1 cup unsweetened apple sauce by scant, I mean almost a cup. We use 2 4oz apple sauce cups.
  • ½ cup unsweetened natural peanut butter or nut/ seed butter of choice If using natural peanut butter as we do, you want the peanut butter to be creamy or liquidy as opposed to the thick/hard bottom of the jar.
  • 1/3 cup maple syrup
  • 1 large egg room temperature ideally
  • 1 teaspoon vanilla extract
  • 3/4** cup crushed pineapple, drained and liquid pressed out ** it's 3/4 cup without the liquid pressed out, once liquid is pressed out it's 1/2 cup. We use 2 4oz pineapple cups.
  • 1/3 cup chopped walnuts, plus walnuts for topping as desired skip if nut-free
  • 1 cup shredded carrots I shredded with a box grater

Instructions

  • Preheat oven to 350 degrees F and line two baking sheets with parchment paper if using. Set aside.
  • In a small bowl, add quick cooking gluten-free oats, buckwheat flour, flax seed meal, chia seeds, ground cinnamon, ground nutmeg, ground ginger, baking powder, baking soda, and salt. Combine with a pastry cutter, whisk or fork and set aside.
  • In a large mixing bowl, add apple sauce, pineapple, peanut butter, maple syrup, egg, vanilla and mix until well combined.
  • Add gluten-free oats mixture to the wet ingredients and mix to combine.
  • Add chopped walnuts and mix to combine. Then add shredded carrots and mix to combine. Batter will be thick but wet.
  • Using a cooking scoop or large spoon, scoop batter onto prepared baking sheets, and use your hands to gently flatten them a bit. Batter will be sticky but will not spread much when baking, so whatever shape you bake them in, will be their shape.
  • Top with walnuts as desired. It adds great crunch!
  • Bake 15-17 minutes or until edges starting to get golden but the cookie is still soft. Let cool on baking sheet for 5 minutes, then enjoy!
  • Store in an air tight container for 2 days at room temperature, 5 days in the refrigerator and up to 3 months in the freezer.
Tried this recipe?Mention @healthyGFfamily or tag #healthyGFfamily!

One thought on “Gluten-Free Carrot Cake Breakfast Cookies

  1. I made these breakfast cookies last week and they were so good. Like the spice flavor and softness of the cookie. Loved it.

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