Name: Vegan Carrot Cake Breakfast Cookies {grain-free, oil-free}
Prep time: 5 min
Cook time: 23 min
Total time: 5 min
Yield: 6
Ingredients: 1/3 cup chickpea flour; 1/3 cup ground flaxseed meal; 1 teaspoon pumpkin pie spice (or cinnamon); 1/2 teaspoon baking powder; 1/4 teaspoon fine sea salt; 1/2 cup unsweetened applesauce; 2 tablespoons coconut sugar or packed brown sugar; 1 teaspoon vanilla; 1 cup shredded carrots (about 2 medium); 2 tablespoons raisins, chopped; Optional: 1-2 teaspoons hemp hearts or seeds of choice

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Scrumptious vegan carrot cake breakfast cookies made with chickpea flour and baked in a muffin tin! They are grain-free, gluten-free, oil-free, nut-free and only 95 calories apiece. YUM!

stack of carrot cake breakfast cookies on a colorful napkin

Whole Food Plant Based Breakfast Cookies

Oh, the eating mandates:

Eat breakfast.
More vegetables, too.
Don’t forget about protein, you need more.
Heaps more fiber, too.
Cut back on your sugar intake.
Add omega fatty acids to your diet.

Good grief! It can be overwhelming. Even more so if you need to be out of the front door by 7 am.

I’m here to help. Specifically, with my Vegan Carrot Cake Breakfast Cookies, made with chickpea flour and baked in a muffin tin. Eat one, or two, and check off all of the items on the above list.

Most of all, these muffin tin cookies satisfy the most important breakfast mandate: delicious.

Vegan Breakfast Cookies with Minimal Sugar & No Oil

In addition to being grain-free, gluten-free and vegan, these moist, perfectly sweet treats are also oil-free and nut-free The key is the combination of lots of carrots, unsweetened applesauce, and flaxseed meal.

a carrot cake breakfast cookie on a colorful napkin

I added a small amount of raisins, too; I like to chop them up before adding, which allows me to use a small amount while still delivering the sweet bits throughout. You can use any other dried fruit in their place, or leave them out entirely.

I added a sprinkle of hemp hearts (only about a teaspoon total; it doesn’t take much) for a touch of crunch and added beauty; add them or leave them out as you like!

Decadent, frugal, portable, packed with power, this just may be the carrot cake of your power hungry dreams.

Happy baking!

More Vegan & Gluten-Free Breakfast Cookies:

Yield: 6

Vegan Carrot Cake Breakfast Cookies {grain-free, oil-free}

Scrumptious carrot cake breakfast cookies made with chickpea flour and baked in a muffin tin! They are vegan, grain-free, gluten-free, oil-free, nut-free and only 95 calories apiece. YUM!

Prep Time 5 minutes

Cook Time 23 minutes

Total Time 5 minutes

Ingredients

1/3 cup chickpea flour
1/3 cup ground flaxseed meal
1 teaspoon pumpkin pie spice (or cinnamon)
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt
1/2 cup unsweetened applesauce
2 tablespoons coconut sugar or packed brown sugar
1 teaspoon vanilla
1 cup shredded carrots (about 2 medium)
2 tablespoons raisins, chopped
Optional: 1-2 teaspoons hemp hearts or seeds of choice

Instructions

Preheat oven to 350F (180C). Grease or spray 6 cups of a standard size muffin tin.
In a medium bowl whisk together the chickpea flour, flaxseed meal, spice, baking powder and salt. Add the applesauce, sugar and vanilla, stirring until well-blended. Stir in the carrots and raisins until combined.
Divide the batter evenly between the prepared cups, smoothing tops, If desired, sprinkle with hemp hearts.
Bake in the preheated oven for 19 to 23 minutes until centers are springy and just set. Cool on wire rack in tin for 15 minutes. Remove from tin and serve warm or cool completely.

Notes

Storage: Store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months. These will keep (for traveling and toting) without refrigeration for about 3 days.

Nutrition Information

Yield

Serving Size

1 large breakfast cookie
Amount Per Serving Calories 95Total Fat 2.4gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 92mgCarbohydrates 15.7gFiber 3.7gSugar 8.2gProtein 2.7g

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Elizabeth

Friday 2nd of July 2021

Outstanding!!!

Tasha

Sunday 18th of April 2021

I love these carrot muffins. Have been making it every week but I want to eat less flax seed after realising I have an intolerance to it. Instead of flax seed can I replace with chia seed? Thanks

Annalise

Thursday 11th of March 2021

Looks good 😊 Could I use oat flour, coconut flour or almond meal instead of the garbanzo bean flour? I don’t have any of that thanks !

Rachna

Tuesday 9th of March 2021

This looks delicious. I love the fact that you use chickpea flour in your recipes! Is the texture more cookie-like or cake-like? Sorry for the the strange question- I’m looking for something more cake / muffin like 😊 Thanks!

Beth

Monday 12th of October 2020

I've been making these every week for the last month, they so soooooo good!!

Camilla

Friday 23rd of October 2020

Yum! That sounds like an excellent breakfast plan, Beth! :)