Carrot Cake Breakfast Cookies
- 20 Minutes Prep1 Hour Total
- 10 Servings
Inspired by our love for carrot cake, you’ll want this cookie on hand for a quick on-the-go breakfast or snack.
Ingredient List
- 2 eggs, beaten
- 1/2 cup finely shredded carrot
- 1/4 cup melted coconut oil
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 2 cups Cascadian Farm™ Organic Oats & Honey Granola
- 1/4 cup ground flaxseed
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
- 2/3 cup raisins
Preparation
- Heat oven to 350°F. Line a cookie sheets with parchment paper.
- In large bowl, mix eggs, carrot, coconut oil, maple syrup and vanilla. Stir in granola, flaxseed, cinnamon and salt. Stir in raisins.
- Using 1/4 cup measuring cup, place mounds of dough 3 inches apart on cookie sheets. Press dough to flatten to 1/2-inch thickness. (Dough will not spread during baking.)
- Bake 11 to 13 minutes or until set. Cool 15 minutes on cookie sheet. Store in tightly covered container in refrigerator up to 3 days or up to a month in the freezer.
