Carrot Cake Breakfast Cookies
Ingredients
- 3/4 cup pastry flour or whole wheat white flour, or use gluten free flour
- 1 cup oats, I used quick cooking
- 1/2 tsp fine sea salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 large egg
- 1 1/4 tsp vanilla extract
- 3 to 4 tbsp coconut oil, melted and cooled, if you see the batter looking a little dry, add another tablespoon
- 1/4 cup pure maple syrup or runny honey
- 1/4 cup coconut sugar or brown sugar
- 1/8 - 1/4 cup milk of choice, dairy or non dairy, add more milk if needed if the batter is too dry
- 3/4-1 cup grated carrots
- 1/2 cup chopped nuts, optional
- 1/4 cup dried fruit such as raisins, currants, cranberries
Instructions
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1.Preheat oven to 340 degrees, line cookie sheets with parchment paper and set aside.
2.In a large mixing bowl, combine all dry ingredients. Whisk to break up any clumps. In a large measuring cup or medium mixing bowl, combine wet ingredients. Stir to combine.
3.Slowly add wet into dry to combine. Try not to over mix. Add in carrots, nuts and raisins if using. Mix just until combined with a rubber spatula. Dip down to the bottom to incorporate all dry into wet. Batter will be slightly lumpy.
4.Chill dough for 15 to 40 minutes but no more.
5.Scoop with a medium to large cookie scoop onto lined pans. Gently press down if needed with the back of a spoon.
6.Bake for anywhere from 10 to 13 minutes. Check after 10 minutes. Cookie edges should just be slightly browned and tops should also be lightly brown. Try not to over bake. Let cool on wire rack for 20 minutes or until the set
Recipe Notes
Enjoy this delicious cookie for breakfast and snacks.