Egg Free Carrot Breakfast Cookies (Paleo + Grain Free)

Egg Free Carrot Breakfast Cookies (Paleo + Grain Free) 

If  you make these amazing egg free carrot breakfast cookies

For a while, I went through a hard oatmeal phase, but with the days getting a bit warmer, I opt for things I don’t have to cook. My current morning trend at the time: cookies for breakfast! They are perfecting for those busy weekday mornings, and make for a super easy meal prep breakfast.

They are packed with fruit and veggies and are incredibly delicious, I stuff them with pumpkin seeds, shredded coconut, banana and it is a perfectly delicious slightly sweet breakfast treat. I’ve been enjoying them with an iced chaga latte lately. It’s been the perfect weekday morning treat.

I keep them egg free and grain free by using cassava flour and flaxseeds, the combo creates a hearty, yet light cookie. As you babes know I am all about using cassava flour in my baked goods, it has turned into my go-to baking flour for its unique texture in gluten-free baked goods. I like using Otto’s Cassava Flour I glaze them with melted coconut butter and my day is instantly on cloud nine.

Alright, my loves gotta go, I am trying to finish packing my closet and a few more things in my bedroom.

If  you make these amazing egg free carrot breakfast cookies

Egg Free Carrot Breakfast Cookies (Paleo + Grain Free)

1.5 cup of cassava flour, I used Otto’s Cassava Flour

1/4 cup of ghee, I like using Fourth & Heart Vanilla Ghee

1.5 cup of shredded carrots, use the finer grater for half and the thicker for the rest

1 mashed banana and one cut up into chunks

3 T of maple syrup

1 tsp of cinnamon, baking powder, soda

a pinch of salt

1/4 cup of each pumpkin seeds and unsweetened flaked coconut

2 T of ground flaxseeds

3/4 cup of water

1/4-1/2 cup of coconut butter to drizzle over them when ready to serve.

Preheat oven to 350 degrees and line a large baking sheet with parchment paper.

In a large bowl add the ghee, maple syrup, the flaxseeds, salt, and water. Mix together and then add all the ingredients but the seeds and coconut. When mixed, fold in the seeds and coconut.

Scoop into 1/4 cup batter for each cookie onto the lined baking sheet. Bake for 15-18 minutes, or until lightly browned. Cool on pan for about 5 minutes before drizzling the coconut butter. When cookies are completely cool, they can be stored in a glass airtight jar.

If  you make these amazing egg free carrot breakfast cookies

If you make these amazing egg free carrot breakfast cookies (grain free + paleo) let me know by commenting below or tag your photo #followourpassionstyle

Andrea Broom

Hi! I'm Andrea. A girl who loves her chocolate as much as her greens.

  1. Those sound interesting. I never tried something like this. I think I once tried a slice of carrot cake and it was ok. I like my overnight oatmeal but I would like to make my breakfast more diverse, so I should try those cookies.

  2. These look delicious! My mother in law is allergic to eggs and I’m always struggling to find yummy recipes that I can make for her. I will absolutely be making these for our mother’s day brunch.

  3. This made me really excited, I have a sensitivity to eggs and every time I try to even add just a bit, it still affects me so it’s nice to see this is egg free.

  4. Hi! A couple of questions:

    How long do the cookies keep?
    Are you able to freeze the cookies, so they can be grab (thaw) and go breakfast?

    1. i haven’t tried freezing them, can totally let you know. let me try that out. i keep them in the fridge and they keep for about 7-8 days. there weren’t any more left hehe.

  5. It sounds like a great recipe for a breakfast treat. I am not a fan of carrots though, can you replace it with another vegetable or fruit?

  6. When sometimes i have that lazy morning, cookies for breakfast plus coffee works already. But its a no no for breakfast during my holidays. Holidays deserved good long breakfast 🙂

    saving your recipe for my lazy morning brekkie.

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