These carrot cake breakfast cookies are a perfect healthy morning treat with whole grain oats, carrot, coconut and pecans. They are vegan, gluten free, oil free and clean eating.
2cupsold-fashioned rolled oatscertified gluten free, if required
2cupsshredded carrotuse the large side of a box grater
1/4cupflaxmealmix with 2/3 cup water and let stand for 5 minutes
1/4cupmaple syrupor agave nectar
Preheat oven to 350° F. Line a baking sheet with parchment. Combine ground flax with water and set aside for 5 minutes.
Add all ingredients to a large bowl and stir to fully combine everything.
Use a measuring cup or a large ice cream scoop to drop about 1/4 cup of the cookie mixture onto a baking sheet and flatten the cookies (they won't spread while baking). Bake for about 20 minutes until edges are lightly browned.
Let cookies cool on baking sheet before moving to an airtight storage container.
Keep in the fridge for up to 1 week. These carrot cake breakfast cookies can also be frozen in one layer in large freezer bags.
Carrot Cake Breakfast Cookies
Amount Per Serving (1 cookies)
Calories 119Calories from Fat 39
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.