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
2mashed bananas
⅔cupchopped pecans
⅓cupshredded coconut
¼cupflaxmealmix with ⅔ cup water and let stand for 5 minutes
¼cupmaple syrupor agave nectar
1-½teaspoonsground cinnamon
1teaspoonvanilla extract
½teaspoonsea salt
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Instructions
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 ¼ 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.
Nutrition
Nutrition Facts
Carrot Cake Breakfast Cookies
Serving Size
1 cookies
Amount per Serving
Calories
119
% Daily Value*
Fat
4.3
g
7
%
Sodium
83
mg
3
%
Carbohydrates
16
g
5
%
Fiber
3
g
12
%
Sugar
5
g
6
%
Protein
2.5
g
5
%
* Percent Daily Values are based on a 2000 calorie diet.
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