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Carrot Cake Breakfast Cookies
Cook Time
20 mins
Total Time
20 mins
Course: Breakfast, Dessert, Snack
Author: Lauren Kelly Nutrition
  • Cookies:
  • 1 3/4 cup gluten free oats
  • 1/2 cup ground flax seed
  • 1/2 teaspoon salt
  • 1 teaspoon gluten free baking powder
  • 1 tablespoon cinnamon
  • 3/4 cup shredded carrots
  • 3/4 cup Silk Vanilla Dairy Free Yogurt Alternative
  • 1/3 cup 100% pure maple syrup
  • 1/4 cup almond milk
  • Icing:
  • 2 tablespoons butter alternative you can use regular butter but it won't be dairy-free
  • 1/2 cup Silk Vanilla Dairy Free Yogurt Alternative
  • 1/2 cup dairy free cream cheese you can use regular cream cheese but it won't be dairy-free)
  • 2/3 cup powdered sugar
  1. Preheat oven to 350 degrees.
  2. Mix together oats, flax, salt, baking powder and cinnamon in a medium bowl until combined.
  3. Add shredded carrots and mix again.
  4. In a small bowl, mix together yogurt, maple syrup and milk.
  5. Add wet ingredients to dry mixture and mix until combined.
  6. Roll into 1 inch balls and place onto ungreased baking sheet.
  7. Take the bottom of a glass and flatten the cookies.
  8. Bake in preheated oven for 20-25 minutes until edges are golden brown.
  9. Mix all of the ingredients for icing together in a small bowl until thoroughly mixed and smooth.
  10. Place icing into a small plastic bag and careful cut a small edge of the bottom of bag.
  11. When cookies have cooled, spread icing over cookies.
  12. Place any leftover cookies in airtight container in the refrigerator for 3-5 days.