Carrot Cake Breakfast Cookies

The other day I tried another recipe from Inspiralized & Beyond… the Carrot Cake Breakfast Cookies. Someone made them and posted their review on Facebook so the recipe bumped up higher on my list. And the best part? I already had all of the ingredients! (Don’t you just love when that happens?)


They were very easy to make and I made one simple adjustment… I added a second egg. It helped the ingredients hold together nicely. I packed the ingredients into my Large Scoop and baked them on the Cookie Sheet using the Reversible Silicone Baking Mat.


They were the perfect mid-morning and mid-afternoon snack at my desk! I promise you will be hooked when you make these and they were super, super easy!



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With having to shift my diet to gluten-free and dairy-free, I’m excited to share what I’m cooking in hopes it will help you lead a healthier lifestyle while at the same time offering LOTS of flavor! While not every post will be GF/DF, I promise healthier versions of your favorites. Disclaimer: Slice, Dice & Dish is not an official Pampered Chef blog/website. Pampered Chef is not involved in any way with this blog. To learn more about what I offer through Pampered Chef and to shop my kitchen, please visit my Pampered Chef website at:

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