Carrot Cake Breakfast Cookie Recipe


  • 1/2 cup mashed banana, about 1 large
  • 1/2 cup natural peanut butter, or nut free
  • 1/4 cup honey
  • 1 tablespoon vanilla
  • 1 1/4 cup quick oats
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon nutmeg, optional
  • ¼ teaspoon ground cloves, optional
  • 1/2 teaspoon baking powder
  • 1/2 cup finely grated carrot, about 1 large
  • 1/3 cup chopped walnuts
  • 1/4 cup raisins


  1. Preheat the oven to 350°F. Line a cookie sheet with parchment paper.
  2. In a large bowl, stir together the banana, peanut butter, honey, and vanilla.
  3. To the banana and peanut butter mixture add the oats, cinnamon, and baking powder.
  4. Stir the oat mixture into the banana mixture until combined. Add in the grated carrot, walnuts, and raisins, stir to combine.
  5. Using a cookie scooper, drop mounds of dough 2 inches apart on the prepared cookie sheets. Using your hands, flatten, and spread each mound of dough shaped like a cookie.
  6. Place in the preheated oven and bake for 15 minutes. Remove from oven and allow cookies to cool down.


Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months. Thaw before serving.