Carrot Cake Breakfast Cookies
We are loving these simple carrot cake cookies for an on-the-go snack. Carrot is a super antioxidant, with an abundance of alpha and beta-carotene to help boost collagen production in the body, improve skin elasticity and prevent wrinkles.
INGREDIENTS
- 1 cup quick-cooking oats*
- 1 cup regular whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- ¼ teaspoon ground ginger
- 1 ½ cups peeled grated carrots
- 1 cup roughly chopped raw pecans or walnuts
- ¼ cup raisins or sultanas
- ½ cup maple syrup
- ½ cup melted coconut oil
INSTRUCTIONS
- Preheat the oven to 190C / 375F. Line an oven tray with baking paper.
- In a large bowl, combine the oats, flour, baking powder, cinnamon, salt, and ginger. Whisk to blend. Add the carrots, pecans, and raisins and stir to combine.
- In a medium bowl, combine the maple syrup and coconut oil. Whisk until blended. Pour the liquid mixture into the flour mixture and stir until just combined. The dough might be rather wet, but don’t worry.
- Drop 1/4-cup scoops of dough onto the baking tray, leaving a generous space around each one. Use the palm of your hand to gently flatten each cookie to about 2cm thick.
- Bake until the cookies are golden and firm around the edges, 15 to 17 minutes. Cool the cookies on the baking sheet on a cooling rack for 10 minutes, then carefully transfer the cookies to the rack to cool completely (otherwise, the bottoms can brown too much).
TIP: Leftover breakfast cookies will keep, covered, at room temperature for up to 2 days, in the refrigerator for up to 5 days, and in the freezer for up to 3 months.
Recipe + images by A Couple Cooks.
