Carrot Cake Breakfast Cookies
For my boys I often make 8 bigger cookies. The recipe may easily be doubled. You may also tweak the recipe by adding a teaspoon of vanilla, a pinch of nutmeg or a quarter teaspoon of pumpkin pie spice.

Yields 10 cookies.


  • 1 cup very ripe mashed banana (8 ounces without peels; about 2 large)
  • 1/4 cup grated carrot
  • 1/4 cup raisins
  • 1/4 cup finely chopped pecans
  • 1/4 cup shredded coconut
  • 2 tablespoons honey (may substitute maple syrup for a vegan option or omit and rely on sweetness of the bananas and raisins)
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon kosher salt
  • 1 cup (90 grams) oats (I have used both old-fashioned or quick; texture is slightly different but both very good)


  1. Preheat the oven to 350 degrees F, and grease or line a baking sheet with parchment paper.
  2. Mash the banana in a medium bowl, and then stir in the remaining ingredients, ending with the oats. Make sure the ingredients are fully combined.
  3. Scoop the batter onto the prepared sheet. I like to use a large ice cream scoop, leveling off the scoops, to get 10 evenly-shaped cookies. Flatten the cookies a bit; they will not spread while baking. If desired, sprinkle the tops with a bit of grated carrot and/or shredded coconut.
  4. Bake for 15 minutes, give or take a minute or two depending on oven, or until the cookies are just set in the middle. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before removing to a rack to fully cool. (Full disclosure: I often just let them cool on the baking sheet without transferring and they turn out fine!) Once fully cool, store in an airtight container at room temperature or in the refrigerator to extend freshness. The cookies freeze well, too.

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