Oh Mega Carrot Cake Breakfast Cookies

yield: 13 cookies


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

  1. Preheat oven to 325F and toast the walnuts for 3-5 minutes, or until lightly roasted and fragrant; let cool.
  2. In a bowl, mix the coconut oil, applesauce, honey, carrots, and vanilla.
  3. In a separate bowl, stir together the flax, flour, oats, baking powder, salt, cinnamon, nutmeg, raisins, and cooled walnuts.
  4. Add the dry ingredients to the wet ingredients and mix well. The dough will be very sticky, so not to worry.
  5. 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.
  6. 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

Print this Recipe

Leave a Comment