Carrot Cake Breakfast Cookies

Yields: 12 cookies

Ingredients

• 1 cup quick-cooking oats
• 1 cup whole wheat flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1 1/2 cups grated carrots — about 1/2 pound, ground in a food processor
• 1 cup roughly chopped raw walnuts
• 1/4 cup golden raisins
• 1/2 cup maple syrup
• 1/2 cup melted coconut oil

Directions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, combine oats, flour, baking powder, cinnamon, and ginger. Whisk to blend. Add the carrots, pecans, and raisins and stir to combine.
3. In a medium bowl, combine honey and coconut oil. Whisk until blended.
4. Pour the liquid mixture into the flour mixture and stir just until combined, the dough will be rather wet.
5. Drop 1/4 cup scoops of dough onto the prepared baking sheet, leaving several inches of space around each one. Use the palm of your hand to gently flatten each cookie to about 3/4-inch thick.
6. Bake until the cookies are golden and firm around the edges, 12-15 minutes. Cool the cookies on the baking sheet for 10 minutes, then carefully transfer the cookies to the rack to cool completely —otherwise, the bottoms can brown too much.

Note: leftover breakfast cookies will keep, covered, at room temperature for up to 2 days, in the refrigerator for up to 5 days, and in the freezer for up to 3 months.