Carrot Cake Breakfast Cookies
Breakfast cookies! Because why not have a cookie for every meal of the day? If you are a fan of carrot cake these breakfast cookies will be a new favorite! This recipe makes approximately 10 large cookies.
Ingredients
1 cup gluten free quick-cooking oats
1 1/4 cup oat flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
1/4 teaspoon ground ginger
1 and 1/2 cups peeled, grated carrots
1 cup roughly chopped raw pecans
1/4 cup chopped dates
1/2 cup honey or maple syrup
1/2 cup melted coconut oil
Directions
Preheat the oven to 375°. Line a baking sheet with parchment paper for easy clean up.
In a large bowl, combine the oats, flour, baking powder, cinnamon, salt, and ginger. Whisk to blend. Add the carrots, pecans, and dates and stir to combine.
In a medium bowl, combine the honey and coconut oil. Whisk until blended. Pour the liquid mixture into the flour mixture and stir just until combined. The dough might be rather wet, but don’t worry.
Drop 1/4-cup scoops of dough onto the prepared baking sheet, leaving several inches of space around each one. Use the palm of your hand to gently flatten each cookie to about 3/4 inch thick.
Bake until the cookies are golden and firm around the edges, 15 to 17 minutes. Cool the cookies on the baking sheet on a cooling rack for 10 minutes, then carefully transfer the cookies to the rack to cool completely. Leftover breakfast cookies will keep covered for up to 2 days at room temp, in the refrigerator for up to 5 days, and in the freezer for up to 3 months.
Notes:
Vegan: Use maple syrup instead of honey.
Nut Free: Use 2/3 cup of pepitas instead of pecans or omit all together
I used the slicing blade on my food processor to quickly grate the carrots.