Simple Carrot Oat Breakfast Cookies

Naturally sweetened with maple syrup & raisins and packed with grated carrots, these nourishing one-bowl carrot oat breakfast cookies are perfect for enjoying on-the-go or as as sweet midday snack.

Course Breakfast

Cuisine American

Diet Gluten Free, Low Lactose

Keyword breakfast cookie, carrots, oat flour

Prep Time 10

Cook Time 12

Total Time 22

Servings cookies

Calories 175

Author Robyn Conley Downs

Ingredients

⅓ cup melted coconut oil
2 large eggs
⅓ cup pure maple syrup (or honey)
⅓ cup applesauce
½ teaspoon pure vanilla extract
2 cups oat flour
1 cup whole rolled oats
½ cup flaked unsweetened coconut
¼ teaspoon salt
½ teaspoon baking powder
1 teaspoon cinnamon
½ cup grated carrot, plus more for topping
⅓ cup raisins
coconut oil, to grease the baking sheets

Instructions

Preheat the oven to 350°F.
In a large bowl, whisk together the oil, eggs, maple syrup, applesauce, and vanilla extract until well combined. It’s okay if the coconut oil solidifies a bit.
Add the oat flour, whole oats, flaked coconut, salt, baking powder and cinnamon, stirring until just combined.
Add the carrots and raisins, stirring again until just combined.
Spoon a scant ¼ cup of the dough onto 2 greased baking sheets, using your fingers to lightly flatten each cookie. Sprinkle with extra grated carrot. Continue with the remaining dough.
Bake for 12 minutes, or until lightly golden brown. Remove from the oven and allow to cool.
Serve the cookies immediately, store in an airtight container, or freeze for breakfasts or snacks.

Notes

You can make your own oat flour by placing 2 cups whole rolled oats in a blender and blending until coarse flour forms. Or you can purchase pre-made oat flour at many grocery stores and natural food markets or online. If you are gluten-free be sure to buy oats that are specifically labeled gluten-free.

Nutrition