Carrot Cake Oatmeal Breakfast Cookies
Ingredients
Cookies
-
1
cup
rolled oats
-
1½
cups
oat flour
-
½
tsp
baking soda
-
1
tsp
cinnamon
-
¼
tsp
dried ginger
-
¼
tsp
nutmeg
-
¼
tsp
salt
-
2
large
eggs
-
⅓
cup
maple syrup
-
⅓
cup
coconut oil, melted
-
1
tsp
vanilla
-
¾
cup
finely shredded carrots
-
½
cup
raisins
-
½
cup
chopped nuts (e.g., walnuts)
Icing
-
1
cup
powdered sugar
-
2
tbsp
water
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a bowl, mix together the rolled oats, oat flour, baking soda, cinnamon, dried ginger, nutmeg, and salt.
- In another bowl, whisk together the eggs, maple syrup, coconut oil, and vanilla.
- Combine the wet ingredients with the dry ingredients and stir until combined.
- Add in the finely shredded carrots, raisins, and chopped nuts.
- Using your hands, form the mixture into cookies. If the dough is too sticky, wet your hands.
- Bake the cookies for 20-22 minutes, then let them cool.
- Prepare the icing by mixing the powdered sugar and water.
- Once the cookies are completely cooled, ice them.
Nutrition Facts (estimated)
Servings
20 cookies
Calories
150
Total fat
7g
Total carbohydrates
20g
Total protein
2g
Sodium
100mg
Cholesterol
0mg
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