Breakfast, Cookies/Squares
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Carrot & Oat Breakfast “Cookies”

Guilt-free carrot and oat breakfast cookies. These are super soft, packed with oats and nuts, and refined sugar free. Who says cookies can’t be eaten for breakfast?

True story: My uncle made a double batch of these one night, and before he got home from work the next day, my aunt had eaten every last one!


  • 1 1/2C whole wheat flour
  • 1 C whole wheat flour
  • ½ C shredded unsweetened coconut
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 C large flake oats
  • 2/3 C chopped walnuts
  • 1 C shredded carrots
  • ½ C real maple syrup
  • ½ C coconut oil, melted
  • 1 tsp grated fresh ginger


  1. In a large bowl whisk flour, coconut, baking powder, salt, and oats. Add the nuts and carrots.
  2. In a separate bowl, whisk maple syrup, coconut oil, and ginger. Add this to the flour mixture and stir until just combined.
  3. Roll into 1-2 inch balls.
  4. Bake @ 375F on parchment paper lined baking sheets for 10-12 minutes, until slightly golden.IMG_3612

Other variations I have tried that work great:

  • Remove walnuts and coconut flakes, add ½C slivered almonds + ½C dried cranberries + ½C white chocolate chips.
  • OR
  • Swap out maple syrup, and replace with honey. Additionally, add 1/3C cocoa nibs + 1 tbsp cinnamon.

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