How To Make Carrot Cake Breakfast Cookie Recipe
A delicious and healthy breakfast cookie that tastes like a slice of carrot cake!
Serves:
Ingredients
- 1 cup rolled oats
- 1/2 cup almond flour
- 1/4 cup shredded carrots
- 1/4 cup raisins
- 1/4 cup chopped pecans
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1/4 cup maple syrup
- 1/4 cup almond milk
- 1 egg
- 1/4 cup coconut oil, melted
Instructions
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Preheat oven to 350°F. Line a baking sheet with parchment paper.
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In a large bowl, combine the rolled oats, almond flour, shredded carrots, raisins, chopped pecans, cinnamon, nutmeg, and salt.
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In a separate bowl, whisk together the maple syrup, almond milk, egg, and melted coconut oil.
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Add the wet ingredients to the dry ingredients and mix until well combined.
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Drop spoonfuls of the mixture onto the prepared baking sheet and flatten them with your fingers or a spoon.
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Bake for 20 minutes or until the edges are lightly golden brown.
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Remove from the oven and allow to cool for a few minutes before serving.
Nutrition
- Calories : 350kcal
- Total Fat : 22g
- Saturated Fat : 9g
- Cholesterol : 47mg
- Sodium : 194mg
- Total Carbohydrates : 33g
- Dietary Fiber : 5g
- Sugar : 9g
- Protein : 8g
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