Vegan Carrot Cake Breakfast Cookies.

Cake for breakfast!

These are the best on-the-go cookies. Definitely.

Mix, bake, wrap, and pack a couple in your bag, and you have a simple, easy breakfast that is packed with fiber and protein – enough to hold you up until lunch.

This recipe is also easily scalable so you can make just a couple or scale up and prepare a bunch for the week!

If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.

Vegan Carrot Cake Breakfast Cookies.

  • 2 ripe bananas, mashed
  • 1 carrot, shredded
  • 2 tablespoons almond butter
  • 1 flax egg ((1 tablespoon flax plus 1/4 cup water))
  • 1 cup old-fashioned rolled oats
  • 1/2 cup whole wheat flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  1. Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
  2. In a large bowl, whisk together mashed bananas, carrot, almond butter and flax egg. Fold in oats, flour, baking soda, and cinnamon. Scoop about 1 tablespoon dough per cookie onto baking sheet.

  3. Bake cookies for 8-10 minutes or until firm. Bake for an additional 5-7 minutes if you like crispy cookies. Allow to cool, and enjoy!

 

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