Carrot Cake Breakfast Cookies
Nutritious breakfast cookies made with oats, carrots, coconut, and almonds. Perfect for nursing mothers looking for a convenient alternative to daily oatmeal, these gluten-free cookies are rich in iron and fiber without refined sugar. Can be topped with cream cheese frosting.
Ingredients
Instructions
- 1
Preheat the oven to 350°F and line a rimmed baking sheet with parchment paper.
- 2
Squeeze out and discard (or enjoy!) any excess juice from the shredded carrot.
- 3
In a medium-size bowl, cream together the coconut sugar, butter, and coconut oil. Beat in the eggs, carrot, and vanilla until mixed well.
- 4
In a large bowl, combine the oat and almond flours, spices, baking soda, and salt and whisk until evenly incorporated.
- 5
Pour the wet ingredients into the dry and fold together until evenly incorporated. Add the oats, coconut, flaxseeds, raisins, and walnuts. Fold until just incorporated.
- 6
Scoop 1/4 cup of cookie dough onto the prepared baking sheet and gently flatten with the back of a spoon or measuring cup.
- 7
Bake for 12 to 14 minutes, or until lightly brown and firm. Transfer to a wire rack to cool. Serve warm or at room temperature. Store leftover cookies in an airtight container for up to a week.
Timer: 14m