Carrot Cake Breakfast Cookies
Dairy-Free
Vegan
Vegetarian
A cookie that's good enough to eat for breakfast? Your kiddos will be begging for a double batch of these.
- 1 1/2 cups rolled oats
- 1 cup almond flour
- 1 cup shredded carrots
- 1/2 cup raisins
- 2 eggs
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- 2 tsp. vanilla
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
STEP 1
Preheat the oven to 325 degrees F. Combine the wet ingredients. In a separate bowl, mix the dry ingredients.
STEP 2
Combine the two mixtures and form into 12 palm-sized cookies, or 24 bite-sized cookies.
STEP 3
Bake on a baking sheet lined with parchment paper for about 20 minutes, or 15 minutes for smaller cookies.
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