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Carrot Cake Breakfast Cookies

By Pipka

Carrot Cake Breakfast Cookies

This recipe is adapted from Love Real Food by Kathryne Taylor and her dog, Kate.

1 cup whole wheat flour

1 cup quick cooking oats

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1 1/2 cup peeled and grated carrots

1 cup chopped pecans

1/4 cup golden raisins

1/2 cup maple syrup

2/3 cup melted coconut oil

Preheat the oven to 375. Line a cookie sheet with parchment paper.

In a large bowl, whisk the flour, oats, baking powder, cinnamon, salt and ginger.

Add the carrots,  pecans, raisins and stir to combine.

In a medium bowl whisk together the maple syrup and coconut oil. Pour into the flour mixture and stir just until combined. The dough will be wet, don’t worry.

Using a 1/4 cup ice cream scoop, mound dough onto the cookie sheet. Using your fingers press the down down to 3/4 inch thickness and gently form into rounds.

Bake 17-20 minutes until cookies are golden and crispy around the bottom edges. Cool on a rack and store in an airtight container for 3-5 days. Cookies may be frozen for 3 months.

NOTE:  Feel free to substitute walnuts or pumpkin seeds for the pecans and dried cherries for the raisins. Happy Baking!


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