Oh Mega Carrot Cake Breakfast Cookies
yield: 13 cookies
Ingredients:
1/2 cup chopped walnuts, toasted
3/4 cup ground flax seed
1 cup whole wheat flour (could try almond flour)
1/2 cup rolled oats
3/4 tsp baking powder
1/4 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1/3 cup raisins
3 Tbsp coconut oil
1/4 cup applesauce
1/2 cup honey (or maple syrup to make these cookies vegan)
1 cup lightly packed thinly shredded carrots
2 tsp vanilla
- Preheat oven to 325F and toast the walnuts for 3-5 minutes, or until lightly roasted and fragrant; let cool.
- In a bowl, mix the coconut oil, applesauce, honey, carrots, and vanilla.
- In a separate bowl, stir together the flax, flour, oats, baking powder, salt, cinnamon, nutmeg, raisins, and cooled walnuts.
- Add the dry ingredients to the wet ingredients and mix well. The dough will be very sticky, so not to worry.
- With a spoon, scoop about 13 cookies onto a baking stone (or parchment lined baking sheet). They don’t spread much so you can put them an inch apart.
- Increase the oven temperature to 350F and bake 16-18 minutes. Allow to cool for a couple of minutes before transferring to a wire rack. Serve warm or cooled.
adapted from www.ohsheglows.com