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
Peeled Baby-Cut Carrots1/2 cup, finely shredded
(57g)Organic Coconut Palm Sugar1 cup
(200g)Unsalted Butter8 tbsp, (1 stick, 4 ounces) unsalted grass-fed, at room temperature
(113g)Organic Virgin Coconut Oil1/2 cup
(120g)Grade AA large eggs2 large
(100g)Pure Vanilla Extract1 1/2 tsp, pure
(8g)OAT FLOUR1 1/2 cup, organic
(180g)ALMOND FLOUR1/2 cup
(120g)Spices, fenugreek seed1/4 tsp, ground
(1g)cinnamon1 tsp, ground
(3g)Ground Nutmeg1/2 tsp, ground
(1g)Pure baking soda1/2 tsp
(3g)Coarse Kosher Salt1/2 tsp
(3g)Old Fashioned Rolled Oats Whole Grain2 cup, organic
(160g)COCONUT1/2 cup, toasted shredded unsweetened
(30g)Seeds, flaxseed2 tbsp
(14g)RAISINS1/2 cup
(75g)Chopped Walnuts1 cup, roughly chopped toasted
(120g)