Here’s a little riff on the zucchini breakfast cookies from a few weeks ago!
Just as soft and delicious, but these taste like carrot cake! Loaded with raisins and coconut, if you please :)
Carrot Cake Breakfast Cookies
Adapted from my zucchini breakfast cookies
Lightly sweetened, soft and cakey cookies that are totally breakfast appropriate.
⅓ cup coconut oil, melted
1 egg, beaten
1 tsp vanilla
⅓ cup coconut sugar
1½ cup quick oats*
1 cup whole wheat flour
½ tsp baking powder
¼ tsp baking soda
1 1/2 tsp cinnamon
¼ tsp nutmeg
¼ tsp ginger
½ tsp salt
1 heaping cup carrots, finely grated
1 cup of mix-ins! Raisins + walnuts, or unsweetened coconut flakes are my faves
Preheat oven to 350 degrees. Prepare a baking sheet–either lined with parchment paper or Silpat.
In a large bowl, mix together egg, oil, and vanilla. Add brown sugar and mix until combined.
In a medium mixing bowl, combine oats, flour, baking powder and soda, salt, cinnamon, and nutmeg.
Add dry mixture to wet. Mix until combined.
Add carrots. Mix until combined.
Add mix-ins, gently mix until just combined.
Drop 1½ inch balls on baking sheet. Bake for 13-15 minutes, or until top looks dry and they are ever so slightly golden around the edges.
*I used old-fashioned oats, but I kept 1/2 cup whole and blended the other 1 cup in my high-powered blender until it was oat flour. You can also pulse old-fashioned oats until they resemble quick oats.