Carrot Cake Breakfast Cookies {Gluten Free, Dairy Free}
Recipe type: breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12 cookies
Jump into spring with my gluten free, dairy free Carrot Cake Breakfast Cookies!
  • 1 cup oat flour
  • 1 tsp. baking powder
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 2 ripe bananas
  • 1 tsp. vanilla extract
  • ½ cup maple syrup
  • 1 egg
  • 1 cup finely diced shredded carrots
  • 1 tsp fresh lemon zest
  • ½ cup shredded coconut
  • ½ cup chopped walnuts
  1. Preheat oven to 350 degrees.
  2. Place parchment paper on a large baking sheet.
  3. In a small bowl, combine oat flour, baking powder, cinnamon and nutmeg.
  4. In a large bowl, mash the 2 bananas.
  5. Add egg, maple syrup, and vanilla extract to bananas and combine well.
  6. Add zest, carrots, coconut, and walnuts to the bananas and fold together.
  7. Using an ice cream scoop, scoop better onto baking sheet.
  8. Place in the preheated oven.
  9. Bake for 15 minutes.
  10. Remove from oven and let cool on a baking rack.
  11. Store in an airtight container in the refrigerator up to 5 days.
Recipe by Betsy Ramirez at