Healthy Carrot Cake Breakfast Cookies
These yummy carrot cake cookies are perfect to let kids get involved with baking/cooking. I wrote the recipe for my 9 year old, and let her do everything by herself.
Servings: 16 cookies
Ingredients
- 1 cup oat flour, almond flour, or flour of your choice
- 1 cup rolled oats
- 1/4 cup chia seeds
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 cup raisins
- 1/2 cup unsweetened shredded coconut
- 1/2 cup chopped walnuts
- 2 large eggs whisked
- 1/3 cup coconut oil melted
- 1 tsp vanilla extract
- 1/3 cup honey
- 2/3 cup shredded carrots
Instructions
- Preheat your oven to 350 degrees. Lightly grease a cookie sheet and set aside.
- In a large bowl, mix together flour, oats, chia seeds, baking soda, salt, and cinnamon. Add raisins, coconut, and walnuts. Set aside.
- In a medium sized bowl, mix together coconut oil, vanilla extract, and honey. Add eggs and whisk to combine.
- Slowly fold wet ingredients into dry. Continue to mix with a large spoon, until dry ingredients are completely mixed with wet (no dry ingredient clumps). Dough will be thick.
- Using an 2-inch diameter ice cream scoop or large spoon (about 2 tbsp of dough), scoop dough onto a cookie sheet about an inch apart. Gently press to slightly flatten each cookie.
- Bake for about 15 minutes, or until cookies are golden brown, firm to the touch, and soft on the inside. Remove from oven and let sit on baking sheet for another 5 minutes. Remove from the pan and let cookies cool completely.
- Cookies can be stored in an air tight container at room temperature for up to 4 days, or place in the freezer for up to 1 month.
Nutrition
Calories: 200kcal | Carbohydrates: 17g | Protein: 4g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 20mg | Sodium: 157mg | Potassium: 122mg | Fiber: 3g | Sugar: 7g | Vitamin A: 765IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg