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+ servings
A few chewy, oatmeal breakfast cookies are placed on a pale linen napkin against a bright backdrop.
4.67 from 3 votes

Carrot Raisin Breakfast Cookies

Author - Gena Hamshaw
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yields: 10 cookies


  • 1/2 cup brown sugar (96 g)
  • 1 cup applesauce (185 g)
  • 1/4 cup avocado oil
  • 3/4 cup oat, soy, almond, or cashew milk
  • 1 cup One Degree Organics rolled oats (100 g)
  • 1 1/2 cups whole wheat flour (180 g)
  • 1 1/2 tablespoons ground flax seed
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon Kosher salt
  • 1 cup grated carrot (1 large or 2 small carrots)
  • 1/2 cup raisins
  • 1/4 cup chopped walnuts (optional, for topping)


  • Preheat your oven to 350F. Line one or two baking sheets with parchment paper.
  • Whisk together the brown sugar, applesauce, avocado oil, and non-dairy milk. Stir in the rolled oats. Allow this to sit while you proceed with the recipe.
  • In a large mixing bowl, whisk together the flour, flax seed, baking powder, and salt. Add the wet ingredients. Mix to combine. Fold in the grated carrots and raisins.
  • Use an ice cream scoop or 1/3 cup scoop to scoop the cookie batter onto your baking sheet. Be sure to leave a few inches of space between the cookies. Bake the cookies for 25-30 minutes, or until the edges of the cookies are lightly browning and the tops are puffy. Allow the cookies to cool for 15 minutes before transferring them to cooling racks. Enjoy right away, or store as needed.