Healthy Carrot & Oat Breakfast Cookies with Greek Yogurt Glaze

Healthy Carrot Oat Breakfast Cookies Final 1 {I have a fun little giveaway going on right now! Come check it out and enter HERE.}

Well, finally Friday is here. Eureka! Time to celebrate with a healthy breakfast cookie!

Wait, what?

Ok, maybe the weekend isn’t the time to eat uber healthy, but you’re gonna want to make these pronto because they really are yummy. And easy. And healthy. And cute. And delicious. This breakfast is basically oatmeal meets carrot cake meets oatmeal bars meets cookies. Meaning: a whole lotta yum that you gotts-ta-shovel straight into your mouth. {I’m a professional shoveler, fyi.}

Also, I would like to take the time to declare that cookies for breakfast is ALWAYS the better choice.

Thank you.

My husband is not a fan of carrot cake {<—what’ wrong with him?} but LOVED these. Who woulda thunk it? My daughter also was a little OB.SESSED. with these cookies because 1. they were the size of her face 2. she helped make them and 3. I let her lick the glaze off before she ate one. Thats the 3 year old method for eating anything with frosting, icing and/or glaze. Aren’t you all so glad you have me around to explain these sorts of things? Thought so. 

Ok, lets make cookies!

breakfast cookies 1Start with some coconut oil, brown sugar and maple syrup in a bowl. Softened butter will work too.

breakfast cookies 2Try to cream these ingredients together as best as you can. If you have a hand blender, crack that baby out.

breakfast cookies 3Now grate some carrot and add it to the bowl

breakfast cookies 4along with an egg

breakfast cookies 5and some vanilla. Excuse the blurriness of the photo. My daughter doesn’t quite understand the word ‘wait’.

bcookie 2Speaking of which…hello my darlin’! She was helping me measure and stir. This photo was taken in the middle of her saying “cookies!” She is her mother’s daughter.

breakfast cookies 6Once all those wet ingredients are incorporated, stir in all the dry – 2 kinds of flour, leavenings, cinnamon and nutmeg.

Breakfast Cookies 7Last thing: oats! They do the body good.

Breakfast Cookies 8Voila! Cookie dough!

Breakfast Cookies 9Plop 8 hefty scoops onto a baking sheet and stick into a hot 350 degree oven.

Breakfast cookies 10While those are baking, we’ll make the glaze. Start out with a little powdered sugar and greek yogurt in a bowl.

Breakfast cookies 11Dribble in a little vanilla and stir.

breakfast cookies 12Mine was a really good drizzling consistency without having to add in any milk. Feel free to add a few dribbles to get the consistency you want.

breakfast cookies 13After a few minutes your cookies should be ready to pull out of the oven. Cool these guys a few minutes before trying to transfer them to the cooling rack. Then drizzle away!

Healthy Carrot Oat Breakfast Cookies Final 2Ok, now’s about that time to taste test! Mmmm….soft, chewy, cake-like texture with a light spiciness from the cinnamon and tang from the yogurt glaze. Perfection!

Bcookie 1Finger-lickin’ good!

Have a great weekend 🙂


Healthy Carrot & Oat Breakfast Cookies

Yield: 8 large


  • for the cookies-
  • 1/3 cup coconut oil
  • 1/4 cup brown sugar
  • 1/4 cup maple syrup
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1 cup grated carrot
  • 1/4 cup unbleached all purpose flour
  • 1/2 cup whole wheat pastry flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/2 cup rolled oats
  • for the glaze-
  • 2 tablespoons greek yogurt
  • 3 tablespoons powdered sugar
  • 1/4 teaspoon vanilla extract
  • milk, if needed


  1. Preheat oven to 350 degrees. Line a baking sheet with silicone baking mat and set aside. Cream coconut oil, brown sugar and maple syrup together until light and fluffy. Stir in egg, vanilla and carrot. Add in all remaining dry ingredients and stir until just combined. Scoop 8 heaping tablespoons of dough onto prepared mat and bake 10-12 minutes or until lightly browned and matte. Set aside to cool.
  2. In a small bowl, stir all ingredients for glaze together until smooth. Stir in a little milk if needed to reach a good drizzling consistency. Drizzle over warm cookies and serve.

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  1. I’ve done the cookie thing for breakfast before too, nothing wrong with that! 😉 These look amazing. If anything has carrot cake in the description, I’m in, no questions asked. Happy weekend!

  2. Yes on the breakfast cookie thing. Love this!

  3. These look SOOOO fantastic! They look simple to make & I love the healthy ingredients. Definitely a must-make for me! Happy Friday to you & your sweet girl 🙂

  4. I have a healthy carrot cake recipe waiting in my drafts folder that I have totally forgotten about until I just saw this post. How did I let that happen…whoops!

    These look awesome and love the yogurt glaze idea!

  5. I am always a fan of cookies for breakfast and I love the idea of that glaze!

  6. They look perfect, Lauren! A plate of your carrot oat cookies and a full cup of coffee and you’ve got yourself one hellofa Sunday breakfast!

  7. What a gorgeous site! My only problem is that I’m having a hard time deciding what to make first! Your pictures are so pretty. What camera do you use?


  8. These look great! One question, can I use a different oil since we can’t do coconut, would it be the same amount? Thanks!

  9. Your batch must be extra sweet with the little helper you have – looks like she baked lots of love right in to the batch….

  10. What a cute helper you have! And great breakfast cookies.

  11. Sounds great! Your daughter is too cute!

  12. These look great, Laurent! Thanks for sharing…

  13. haha your daughter cracks me up..i laughed out loud when i read “my daughter doesn’t know what wait means” — i’ve never had carrot cake before cause i’m scared of the carrot taste but shoooot, these look so good that i don’t even currr!

  14. I love breakfast cookies…especially with carrots! These look wonderful 🙂 PS: I kind of want to put that greek yogurt glaze on…everything.

  15. I could DEFINITELY get on board with a breakfast cookie. And I’m so intrigued by that greek yogurt glaze.

    Btw, your daughter is so adorable!

  16. these are a must-try!! i already know a friend who loves carrot cake.. and will adore these!!! 🙂

  17. I’m all about cookies for breakfast!!

  18. I love the idea of a cookie for breakfast … delicious and portable (which means I could sleep longer)!!! Also, your daughter is ADORABLE.

  19. We made these this afternoon and they were delicious. Sorry if this seems obvious but I did have a question about the coconut oil. Should I have melted it first, as if it were butter? Thanks 🙂 Melissa

    I used less powdered sugar in the glaze and mixed some grated carrot in there as well. Also, I threw some red quinoa in for good measure.

  20. Just made these… amazing!
    I used margarine instead of maple syrup since it was all I had. Also used all regular whole wheat flour. Yum!!

  21. Wow ~ these look so yummy! And it’s another way to get my 3y.o. dd. to eat more carrots! We are going to make this recipe when she wakes up from her nap.

    I’m following you on Facebook & Pintrest, and I’ll be sharing some of your wonderful food ideas on Pintrest (with link back to you in the despription, bien sur!) 🙂

  22. Great recipe! Will be linking back to this in my post tomorrow.

  23. Wow! Yummy! Delicious! Full flavored! Great texture! What else can I say, but these are the best tasting “healthy cookies” I’ve ever eaten! Thanks for the recipe!

  24. Does anyone know the rough amount of calories per cookie or batch ?

    • I’m also looking for nutritional info on this recipe, please

  25. Wow ~ these look so yummy! And it’s another way to get my 3y.o. dd. to eat more carrots! We are going to make this recipe when she wakes up from her nap.

    I’m following you on Facebook & Pintrest, and I’ll be sharing some of your wonderful food ideas on Pintrest (with link back to you in the despription, bien sur!)



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