If you'd like to take these cookies to a more dessert-y place, we recommend making cookie sandwiches filled with fresh coconut whip and/or nut butter (but let's be real, you should do both). You won't regret it.
Carrot Cake Breakfast Cookies
1 1/2 cups white whole wheat flour
1/2 cup oats
1 tsp baking powder
1/4 tsp sea salt
2 cups grated carrots, lightly packed
2 tbsp coconut oil, melted
1/4 cup maple syrup
1/4 cup unsweetened apple sauce
1 tsp vanilla extract
1 tsp cinnamon
2 inches fresh ginger, grated
1/2 cup raisins
1/2 cup walnuts
Preheat the oven to 350 degrees Fahrenheit.
In a large bowl, combine dry ingredients (flour through salt). Set aside. In a separate large bowl, combine all wet ingredients and spices (carrots through ginger). Slowly add wet ingredients to dry and stir to combine. Be careful not to over mix. Fold in raisins and walnuts.
Line a baking sheet with parchment paper or a Silpat. Add spoonfuls of cookie dough to the cookie sheet, pressing each cookie down to flatten it out a bit (the cookies won't spread much). Bake for 8-12 minutes, then enjoy.
Our favorite way to eat these are spread with nut butter and coconut whip!