Mediterranean Carrot Cake Cottage Cheese Breakfast Cookies
Soft, Nutritious and Delicious
These breakfast cookies taste like a soft, wholesome version of carrot cake. They’re packed with protein from cottage cheese, gentle sweetness from honey and plenty of warm spice. They bake into tender, chewy cookies that make a great grab-and-go breakfast or a healthy snack. They’re simple to mix, easy to customize and naturally satisfying.
Total Time: About 25–30 minutes
Prep Time: 10 minutes
Cook Time: 12–15 minutes
Makes: About 12 cookies
Ingredients
1 cup cottage cheese
1 cup grated carrots
1/2 cup rolled oats
1/4 cup honey or maple syrup
1/4 cup almond flour
1 large egg
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp nutmeg
Pinch of salt
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a mixing bowl, combine the cottage cheese, honey, egg and vanilla. Stir until smooth.
Add the grated carrots and mix to combine.
Add the oats, almond flour, baking powder, cinnamon, nutmeg and salt. Stir until the batter comes together.
Let the mixture rest for 2–3 minutes so the oats soften slightly.
Scoop spoonfuls of the batter onto the baking sheet. Shape them lightly into rounded cookies.
Bake for 12–15 minutes or until the edges are lightly golden and the centers feel set.
Cool on the tray for a few minutes, then transfer to a rack.
Tips
Drain any excess liquid from the grated carrots to keep the cookies from getting too soft.
Use small-curd cottage cheese if you prefer a smoother texture.
If the batter feels too loose, stir in an extra tablespoon of oats.
Don’t overbake; the cookies should stay soft and tender.
Add a little more honey if you want a sweeter breakfast cookie.
Let the cookies cool fully before storing so they stay fresh longer.
Chill the dough for a few minutes if you want thicker cookies.
Pulse the cottage cheese in a blender for a smoother cookie base.
Use parchment paper; these cookies are naturally soft and stick easily.
Variations
Add raisins or chopped dates for extra sweetness.
Mix in chopped walnuts or pecans for crunch.
Swap honey for maple syrup for a different flavor.
Add a tablespoon of shredded coconut for more texture.
Use pumpkin spice instead of cinnamon and nutmeg.
Add a scoop of vanilla protein powder (reduce oats slightly).
Stir in a few chocolate chips for a dessert-style version.
Add orange zest for a bright Mediterranean twist.
Replace almond flour with oat flour if needed.
Q&A
Can I make these without cottage cheese? Greek yogurt works, but the texture changes slightly.
Can I make them egg-free? Use a flax egg, though the cookies will be softer.
Are they sweet enough? They’re lightly sweet; adjust honey to taste.
Can I freeze them? Yes. Freeze for up to two months.
How do I store leftovers? Keep them in an airtight container in the fridge for up to four days.
Can I use baby carrots? Yes, just grate them finely.
Can I make them gluten-free? Use certified gluten-free oats.
Why are my cookies too soft? Add a little more oats or bake for one more minute.
Can I blend the batter? Yes if you want a smoother, cake-like texture.
Do these taste like real carrot cake? They give that flavor but are lighter and less sweet.
Nutrition
(Approx. per cookie)
Calories: ~70–80
Protein: ~4g
Carbs: ~9g
Fat: ~2.5g
Fiber: ~1g
Conclusion
These cookies bring the flavor of carrot cake in a soft, healthy breakfast form. They’re quick to mix, easy to customize and full of natural sweetness and warm spice. Whether you eat them fresh out of the oven or save them for the week, they make a balanced and satisfying start to the day. If you want, I can turn this into a gluten-free, higher-protein or air-fryer version.