Carrot Cake Breakfast Cookie

Carrot cake breakfast cookie

Ingredients: 

  • 1 cup quick oats

  • 3/4 cup oat flour

  • 1 ½ tsp baking powder

  • 1 tsp ground allspice

  • 1 tsp ground ginger

  • 1/4 tsp salt

  • 1 large egg (room temperature)

  • 2 Tbsp coconut oil

  • 1 tsp vanilla extract

  • 1/2 cup pure maple syrup

  • 3/4 cup grated carrot

  • 1/4 cup dried currants 

 Directions:

  1. In large bowl stir together oats, flour, baking powder, allspice, ginger & salt. 

  2. In a separate bowl whisk together egg, oil and vanilla. Stir in maple syrup. 

  3. Add wet ingredients to dry ingredients and fold n carrots & currants. Chill mixture for 30 minutes.

  4. Preheat oven to 325F and line baking sheet with parchment paper.

  5. Drop spoonfuls of batter on sheet, leaving 1 inch in between.

  6. Bake for 12 – 15 minutes

(adapted from rocket fuel)