Carrot Cake Oatmeal Breakfast Cookies
Delicious Carrot Cake Oatmeal Breakfast Cookies that are healthy and gluten-free, perfect for any meal.
Equipment
- oven
- mixing bowl
- baking sheet
- parchment paper
Ingredients
Cookies
- 1 cup rolled oats
- 1.5 cup oat flour
- 0.5 teaspoon baking soda
- 1 teaspoon cinnamon
- 0.25 teaspoon dried ginger
- 0.25 teaspoon nutmeg
- 0.25 teaspoon salt
- 2 large eggs
- 0.33 cup maple syrup
- 0.33 cup coconut oil melted
- 1 teaspoon vanilla
- 0.75 cup finely shredded carrots
- 0.5 cup raisins
- 0.5 cup chopped nuts (I used walnuts)
Icing
- 1 cup powdered sugar
- 2 tablespoon water
Instructions
Baking Instructions
- Preheat oven to 350F and line baking sheet with parchment paper.
- In a bowl, mix together oats, oat flour, baking soda, cinnamon, dried ginger, nutmeg, and salt.
- In another bowl, whisk eggs, maple syrup, coconut oil, and vanilla.
- Add wet to dry and stir till combined. Add in carrots, raisins, and nuts.
- Using your hands, form into cookies. If dough is too sticky, wet your hands.
- Bake for 20-22 minutes. Let cool. Meanwhile prepare your icing.
- Once cookies have cooled completely, ice them.
- Store in fridge.
Nutrition
Serving: 1cookieCalories: 150kcalCarbohydrates: 23gProtein: 3gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 40mgSodium: 70mgPotassium: 150mgFiber: 2gSugar: 8gVitamin A: 300IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg
Tried this recipe?Let us know how it was!