Healthy Carrot Cake Breakfast Cookies {gluten free}
These carrot cake breakfast cookies are the ultimate healthy meal prep! They are sweet and chewy with a delicious festive spice! These cookies are made in one bowl and are also gluten free and refined sugar free! Eat them warm out of the oven or cold out of the fridge!
Ingredients
- 1 cup Shredded Carrot about 1 large carrot
- 1 cup Roled Oats
- 1 cup Oat Flour
- ½ cup Almond Butter
- ⅓ cup Maple Syrup
- 2 Flax Eggs 2 tbsp ground flax & 6 tbsp warm water. Let sit for 15 minutes
- ¼ cup Walnuts chopped
- ¼ cup Desiccated Coconut
- ¼ cup Dried Cranberries
- 1½ tsp Cinnamon
- ¾ tsp Nutmeg
- ¼ tsp Ginger
- ¼ tsp Salt
Instructions
- First make your flax egg by mixing together 2 tbsp of ground flax and 6 tbsp of warm water. Let sit for 10-15 minutes to thicken.
- Shred your carrot then add to a large bowl with the rest of the ingredients and mix until combined.
- Divide into cookies, I made 9 large cookies but you can make any size you'd like.
- Bake at 350f for 25-30 minutes until the edges are golden.
- Keep in mind if you are making smaller cookies they will need less time to cook!
- Let the cookies cool then store them in the fridge in an airtight container for up to 5 days!
Nutrition
Serving: 1cookieCalories: 267kcalCarbohydrates: 29gProtein: 7.2gFat: 15.4gSaturated Fat: 4gPolyunsaturated Fat: 4.5gMonounsaturated Fat: 0.5gSodium: 76mgPotassium: 264mgFiber: 5.2gSugar: 8.7gVitamin A: 1337IUVitamin C: 0.5mgCalcium: 80mgIron: 1.9mg
Tried this recipe?Let us know how it was!