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Mother Butter Carrot Cake Cookies


Mother Butter nut free gluten free vegan carrot cake breakfast cookie

Soft, sweet, and full of good-for-you ingredients, these carrot cake cookies with Mother Butter are bound to become your new favorite breakfast or snack. They’re nutrient-dense and perfect for busy mornings on-the-go, or sticking in a lunchbox!

Never made a flax “egg”? When ground and mixed with water, this super seed (one of 4 in the Mother Butter blend!) thickens into a gel that makes a binder similar to an egg, but vegan. Super easy science! You can buy flax seeds already ground, or blend whole ones at home in a coffee grinder.

Note: These cookies will change color, also thanks to science. Do not fret, as the cookies are still perfectly delicious and good to eat! Another key Mother Butter seed - sunflower - contains a compound that when mixed with baking soda, turns green. Storing the cookies in the freezer can slow down this process considerably (And, force you to heat them up to eat them. We can consider this a bonus, as not much beats a warm cookie- especially for breakfast).


Equipment: measuring cups, measuring spoons, small bowl, medium mixing bowl, small scoop or spoon, baking sheet, parchment paper

Ingredients: makes 9 cookies

  • 1 c oats
  • ¾ c oat flour
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • Pinch each of nutmeg and ground clove
  • ⅓ c mashed banana 
  • 1 Tbsp ground flaxseed + 2 ½ Tbsp water (flax egg)
  • ¼ c Mother Butter
  • ¼ c maple syrup
  • ½ c grated carrots
  • ¼ c raisins

  • Method:

    • Preheat the oven to 350 degrees. Line the baking sheet with parchment paper.
    • In a small bowl, mix the ground flax and water together. Set aside to thicken for at least 5-8 minutes..
    • In a medium bowl, combine banana, Mother Butter, and maple syrup. When the flax “egg” has thickened, add to the wet mixture.
    • Add oats, oat flour, spices, baking soda, carrots, and raisins. Stir until combined.
    • Scoop into cookies onto the prepared baking sheet. Press down slightly.
    • Bake for around 12-15 minutes until golden on the bottom.
    • Store at room temperature in an airtight container or in the freezer.

    Tips/Swaps

    • Applesauce can be used instead of mashed banana.
    • Swap raisins for other dried fruit like cranberries, apples, or chopped dates.
    • Drizzle with melted coconut butter for “icing” if desired!

    About The Author: Olivia Portelli

    Olivia is a Certified Master Level Nutrition Consultant through American Fitness Professionals & Associates. A graduate of the Restaurant School at Walnut Hill College and former Philadelphia pastry chef for Starr Restaurant Group, she decided to help people with health and wellness after spending a decade working in professional kitchens preventing her own burnout through lifestyle, nutrition and movement. She is passionate about the fact that healthy food can taste great and loves to blend her cooking and nutrition knowledge!

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