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carrot cake breakfast cookies

Carrot Cake Oatmeal Breakfast Cookies


  • Author: Erin
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 20 cookies 1x
  • Diet: Gluten Free
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Ingredients

Cookies:

  • 1 cup rolled oats
  • 1 1/2 cup oat flour
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp dried ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 2 eggs
  • 1/3 cup maple syrup
  • 1/3 cup coconut oil melted
  •  1 tsp vanilla
  • 3/4 cup finely shredded carrots
  • 1/2 cup raisins
  • 1/2 cup chopped nuts (I used walnuts)

Icing

  • 1 cup powdered sugar
  • 2 tbsp water

Instructions

  1.  Preheat oven to 350F and line baking sheet with parchment paper.
  2. In a bowl, mix together oats, oat flour, baking soda, cinnamon, dried ginger, nutmeg, and salt.
  3. In another bowl, whisk eggs, maple syrup, coconut oil, and vanilla.
  4. Add wet to dry and stir till combined. Add in carrots, raisins, and nuts.
  5. Using your hands, form into cookies. If dough is too sticky, wet your hands.
  6. Bake for 20-22 minutes. Let cool. Meanwhile prepare your icing. 
  7. Once cookies have cooled completely, ice them.
  8. Store in fridge.

  • Category: breakfast, dessert, snack
  • Method: oven
  • Cuisine: American

Keywords: breakfast cookie, carrot cake, carrot cake oatmeal, gluten-free

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