Carrot Cake Breakfast Cookies



  1. Preheat the oven to 350 F.
  2. Line two baking sheets with parchment paper.
  3. In a medium bowl, stir together the oats, flour, baking powder, cinnamon and salt.
  4. In a large bowl, whisk together the egg, vanilla, maple syrup and coconut oil.
  5. Add the dry ingredients to the wet ones and stir until just combined.
  6. Now stir in carrots.
  7. This will stop the cookies from spreading out too much in the oven.
  8. Drop tablespoon-sized balls of dough onto the baking sheets, leaving an inch or two between each.
  9. Bake for 12 to 15 minutes in the middle rack, until cookies are brown at the edges and just set on top.
  10. Let cool for a few minutes before transferring to a rack to cool completely.
  11. They'll keep in an airtight container for up to 5 days or freeze for up to a month.