Coconut Carrot Oatmeal Breakfast Cookies

Today is National Oatmeal Cookie Day. So, I thought it would be fun to do a breakfast twist on this old classic cookie.

These gluten-free breakfast goodies are made with lots of oats (of course), plus some carrots, toasted coconut, cinnamon, walnuts, dried cranberries and a little sunflower seed butter for added protein. They are easy to make, and even easier to freeze for a grab-and-go breakfast.

If you want to make these nut-free, substitute toasted pumpkin seeds for the walnuts.

Coconut Carrot Oatmeal Breakfast Cookies


  • 3 cups old-fashioned oats, divided
  • 1/4 cup ground flaxseed meal
  • 1 Tbsp. chia seeds
  • 2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. ground allspice
  • 1/2 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 1/2 cup mashed banana (the riper, the better!)
  • 14 cup sunflower butter (peanut butter would also work well)
  • 1/4 cup honey
  • 2 tsp. vanilla extract
  • 1/4 cup milk (I used skim milk)
  • 1 cup finely grated carrots (about the size of 2 carrots)
  • 1/4 cup walnuts, pecans or pumpkin seeds
  • 1/2 cup unsweetened shredded coconut, lightly toasted
  • 1/2 cup unsweetened dried cranberries


  1. 1) Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
  2. 2) Blend 1 cup oats in blender to make a flour. Combine oat flour, oats, flaxseed, chia seeds, cinnamon, nutmeg, allspice, baking soda and salt in a medium bowl.
  3. 3) In another bowl, combine banana, sunflower butter, honey, vanilla, milk and carrots. Add wet ingredients to dry ingredients. Fold in nuts or seeds, coconut and cranberries.
  4. 4) Scoop spoonfuls onto baking sheets. Wet hands and flatten cookies slightly. Bake 8-10 minutes, or until golden brown. Cool completely.

PLEASE SHARE: What are your favorite breakfast cookies? Please share. I’d love to hear from you!