Carrot Cake Breakfast Cookies (Non-Dairy, GF, Refined Sugar Free)


For Cookies:

  • 1 1/2 cup old fashioned oats
  • 3/4 cup almond flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/4 cup melted coconut oil
  • 2 dates soaked in hot water to soften, and chopped 
  • 4 tablespoons raw cane sugar
  • Zest of one orange
  • 1 egg
  • 1/4 cup grated carrot
  • 1/2 small ripe banana 
  • 1/2 teaspoon pure vanilla extract
  • 1/3 cup raisins
  • 1/2 cup unsweetened shredded coconut or chopped flaked coconut

For Coconut Orange Yogurt Drizzle:

  • 1/2 cup coconut or other non-dairy yogurt
  • 2 tablespoons honey, agave, or maple syrup
  • Zest of one orange 
  • Small squeeze fresh orange juice, about 1/2 tablespoon
  • 1/4 cup vegan cream cheese, optional


  • Place rack in center of oven and preheat oven to 350 degrees F.
  • Whisk together almond flour, oats, baking soda, cinnamon, nutmeg and salt in a medium-sized bowl. Combine coconut oil, sugar, grated carrots, half a banana, and softened chopped dates in a food processor. Mix on high until mixture is puréed and combined well. Add egg, vanilla, and orange zest and stir well by hand. Add oats, almond flour, raisins, and coconut flakes, and mix by hand until incorporated. (Dough will be slightly wetter and less binding than a regular cookie dough.) Line a large cookie sheet with parchment paper. Using between 3 to 4 tablespoons of batter, form a large ball and place on lined cookie sheet. Repeat with remaining batter, leaving about a couple inches between cookies. Flatten  cookies to about 1-4 inch thick. Bake for 15 minutes, until cookies have a crunchy exterior but are still soft. Let cool slightly, then transfer to a wire rack to cool completely.

While cookies are cooking combine coconut yogurt, vegan cream cheese (if using) agave, maple syrup or honey, orange zest, and 1/2 tablespoon (small squeeze) fresh orange juice. Mix well, and transfer to ziplock sandwich bag. Snip off a very tiny corner of the bag, squeeze and drizzle the yogurt over the cooled cookies. 

Store at room temperature in a sealed bag or container without the yogurt drizzle or once drizzled store in a sealed bag or container in the fridge. You can wrap these well and freeze!

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