Carrot Cake Breakfast Cookies
unsweetened coconut flakes
or coconut oil
Preheat oven to 350 degrees. Prepare a large baking sheet with parchment paper.
In a large bowl, combine oats, flour, baking powder, cinnamon, salt, and ginger. Add the carrots, pecans, pineapple, and coconut.
In another bowl, whisk together the vanilla, syrup, egg, and butter. Pour the wet ingredients into the bowl with the dry ingredients. Stir until completely combined.
Use a large scoop (about ¼ cuto evenly divide the batter, placing about 1 inch apart on baking sheet. Flatten each portion with the back of the scoop or the palm of your hand to about ¾ inch thick.
Bake for 15 to 18 minutes or until the edges are golden. Cool on the baking pan for about 10 minutes before transferring to a cooling rack.
Store in an airtight container in the refrigerator for up to one week. To heat, microwave each cookie for 15 to 30 seconds depending on the wattage of the microwave.
Use gluten free oats, gluten free flour mix and make sure your other ingredients like your vanilla are gluten free. Continue the recipe as directed.
Substitute coconut oil or other dairy free butter substitue for the butter.
Carrot Cake Breakfast Cookies https://afewshortcuts.com/carrot-cake-breakfast-cookies-recipe/