Carrot Cake Breakfast Cookies
Filled with oats, carrots, and nuts, these breakfast cookies are as filling and wholesome as they are delicious.
Servings: 12 cookies
Ingredients
- 1 cup quick-cooking oats*
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon ground ginger
- 1½ cups grated carrots (fine to medium)*
- 1 cup pecans or walnuts, chopped (medium)*
- ¼ cup raisins
- ¼ cup coconut (I use unsweetened shredded)
- ½ cup honey or maple syrup
- ½ cup coconut oil, melted
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, whisk together the oats, flour, baking powder, salt, cinnamon, and ginger. Add the grated carrots, nuts, raisins, and coconut, stirring until combined.
- In a medium bowl or measuring cup, whisk together the coconut oil and honey or maple syrup. Pour mixture into the dry ingredients and stir together until combined.
- Scoop out the dough using a ¼ cup scoop or measuring cup. Form into a flattened ball, about 1 inch thick. It should feel like you're making a burger patty! Place on the prepared baking sheet an inch or two apart (they shouldn't spread much).
- Bake for 17-20 minutes or until the edges feel firm and are beginning to brown. Cool on the baking sheet for 5-10 minutes then remove cookies and allow to cool completely on a wire cooling rack.
Notes
- Old fashioned rolled oats don't work as well so make sure to use quick cooking. In my experience, old fashioned oats can make the cookies fall apart.
- Be sure to grate the carrots finely or a medium grate works too. Bagged pre-grated carrots are quite coarse and make these cookies fall apart due to their large size.
- If your nuts are cut too coarsely (or not at all), the cookies can fall apart and spread.