Carrot Cake Breakfast Cookies

This healthy breakfast on-the-go recipe comes from the lovely Erin from Got What It Tastes aka @misskingle. It's a delicious and healthy way to start the day! The recipe is vegan, gluten free and sugar free. 

Try these carrot cake breakfast cookies!

Serves 2 – makes six cookies
Cooking time: 25 minutes


  • 1 cup of rolled oats
  • 1/2 tsp cinnamon
  • 1/3 cup sultanas
  • 1/4 cup pistachios
  • 1/3 cup KOJA Fig & Hazelnut Breakfast Topper 
  • 1/2 tsp vanilla powder
  • 1 tbsp chia seeds
  • 2 eggs
  • 1/4 cup nut milk
  • 1 tbsp maple syrup
  • 1 carrot, grated
  • 1 tsp baking powder


  1. Pre-heat oven to 180 degrees.
  2. Using a small blender, blitz the rolled oats until they are the same consistency as flour.
  3. Place the oats, cinnamon, sultanas, pistachios, KOJA Fig & Hazelnut Breakfast Topper, vanilla powder and chia seeds into a large bowl and combine.
  4. Stir in the eggs, milk and maple syrup into the mixture.
  5. Fold through the grated carrot and baking powder until everything is well combined.
  6. On a lined baking tray, divide the mixture into six free form cookies.
  7. Bake in the oven for 15 minutes.
  8. Enjoy warm or allow to cool and put in a air tight container.