Carrot Cake Breakfast Cookies

 

1 C. oats

¾ C. whole wheat flour

1 ½ teaspoons baking powder

1 teaspoon ground cinnamon

¼ teaspoon salt

1 egg

½ C. maple syrup

2 tablespoons coconut oil or butter, melted

1 teaspoon vanilla

¾ C. grated carrots (about 2 medium carrots)

 

Heat the oven to 350 degrees. Line 2 baking sheets with parchment paper. In a medium bowl, stir together the oats, flour, baking powder, cinnamon and salt. In a separate bowl, whisk together the egg, maple syrup, coconut oil and vanilla. Add the dry ingredients to the wet ones and stir just until combined. Now stir in your carrots. If you have time, chill the dough for about 30 minutes. This will stop the cookies from spreading out too much in the oven. If you don’t have time, not to worry. You’ll have thinner but still delicious cookies. Drop tablespoon-size balls of dough onto the prepared baking sheets, leaving 1 to 2 inches between each. Bake on the middle rack until the cookies are brown at the edges and just set on top, 12 to 15 minutes. Remove from oven. Let cool a few minutes before transferring to a rack to cool completely. Cookies will keep in an airtight container for up to 5 days or freeze for up to a month. Serve with some yogurt and fruit for a wholesome breakfast.