Carrot Breakfast Cookies


These breakfast cookies have finely shredded carrot or zucchini hidden inside -- but you'll never notice, because we tossed in raisins, pecans, and brown sugar, too.

Prep Time:
20 mins
Bake Time:
12 mins
Total Time:
32 mins
12 cookies


  • ½ cup packed brown sugar

  • cup canola oil

  • 2 tablespoon butter, softened

  • 1 egg

  • 1 teaspoon vanilla

  • ½ teaspoon baking soda

  • ½ teaspoon ground nutmeg

  • ¼ teaspoon salt

  • ¾ cup whole wheat flour

  • ½ cup all-purpose flour

  • ½ cup finely shredded carrot or zucchini

  • ¾ cup regular rolled oats

  • cup dried cranberries or raisins

  • cup chopped pecans

  • 4 ounce plain yogurt (optional)

  • 2 tablespoon honey (optional)


  1. Preheat oven to 350°F. Line two cookies sheets with parchment paper. In a large bowl beat brown sugar, canola oil, and butter with a mixer on medium 30 seconds. Beat in the next five ingredients (through salt). Beat in both flours and carrot. Stir in oats, cranberries, and pecans.

  2. Scoop about 3 Tbsp. dough into mounds on prepared cookie sheets. Bake 12 to 14 minutes or until bottoms are golden brown. Cool on cookie sheets 2 minutes. Remove; cool on wire racks.

  3. In a small bowl combine yogurt and honey. When cookies have cooled, drizzle with yogurt glaze, if desired.

To Store

Layer cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator up to 3 days or freeze up to 3 months.

Nutrition Facts (per serving)

210 Calories
11g Fat
26g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 210
% Daily Value *
Total Fat 11g 14%
Saturated Fat 2g 10%
Cholesterol 21mg 7%
Sodium 129mg 6%
Total Carbohydrate 26g 9%
Total Sugars 12g
Protein 3g
Vitamin C 0.3mg 2%
Calcium 18mg 1%
Iron 1mg 6%
Potassium 83mg 2%
Folate, total 16.7mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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