Dark Chocolate Carrot Breakfast Cookies (Get Cooking)


Dark Chocolate Carrot Breakfast Cookies (Get Cooking)

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Recipe Data


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    Servings and Ingredients

    Serves 18
    1 c. plus 2 tbsp flour
    1 c. plus 2 tbsp milled flax seed
    1 ½ tsp. baking soda
    1 ½ tsp. cinnamon
    1 ½ tsp. salt
    3 c. finely grated carrot
    1 ½ c. melted coconut oil
    1 c. plus 2 tbsp raw sunflower seeds
    1 c. plus 2 tbsp brown sugar
    1 ½ tsp. vanilla
    1 ½ c. oats
    1 ½ c. sliced almonds
    ¾ c. dark chocolate chunks


    1. Preheat oven to 375 degrees.
    2. In a bowl, sift together flour, flax seed, baking soda, cinnamon and salt. In a large bowl, mix together grated carrot, coconut oil, sunflower seeds, brown sugar and vanilla. Gradually add flour and stir until incorporated. Stir in oats, almonds and chocolate chips. Using a 1/2-cup dry measuring cup, scoop dough, 2 inches apart, onto a baking sheet. Press the cookies with your hand to flatten slightly.
    3. Bake for 10 to 12 minutes until edges become slightly crisp. Cool briefly on baking sheet before transferring to a wire rack to cool completely. Cookies can be frozen for long-term storage.

    Nutrition facts


    440 Calories per serving

    Amounts Per Serving

    • Total Fat: 31g
    • Cholesterol: 0mg
    • Sodium: 320mg
    • Total Carbohydrates: 37g
    • Protein: 7g

    Daily Values

    Vitamin A 60%
    Vitamin C 2%
    Iron 8%
    Calcium 4%

    Recipe Source:

    Chef Andrew from Ankeny #1, KCCI-TV recipe, March 18, 2016.