Description
These wholesome breakfast cookies taste like carrot cake but are packed with nutritious ingredients like oats, carrots, and nuts. Perfect for an on-the-go morning meal or snack!
Ingredients
Scale
For the Crust:
- For dry ingredients:
- 1 1/2 cups old-fashioned oats
- 1 cup whole wheat flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- For wet ingredients:
- 1/2 cup mashed ripe banana
- 1/4 cup pure maple syrup
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- For mix-ins:
- 1 cup finely grated carrots
- 1/4 cup chopped walnuts
- 1/4 cup raisins
- 2 tbsp shredded coconut (optional)
Instructions
1. Prepare the Crust:
- 1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 2. In a large bowl, whisk together all dry ingredients (oats through salt).
- 3. In a separate bowl, mix together all wet ingredients (banana through vanilla).
- 4. Add wet ingredients to dry ingredients and stir until just combined.
- 5. Fold in grated carrots, walnuts, raisins, and coconut (if using).
- 6. Scoop 1/4 cup portions of dough onto prepared baking sheet, flattening slightly.
- 7. Bake for 15-18 minutes until edges are golden brown.
- 8. Let cool on baking sheet for 5 minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container for up to 5 days. For a gluten-free version, substitute gluten-free flour blend. Cookies can be frozen for up to 2 months.