Carrot Cake Breakfast Cookie with Ginger
Ingredients
- 1/2 cup chopped pecans or walnuts
- 3/4 cup ground flax seed
- 1 cup spelt flour
- 1/2 cup rolled oats
- 3/4 tsp baking powder
- 1/4 tsp salt
- 2 tsp ground cinnamon (or more to taste!)
- 1/3 cup raisins or currants
- 1 cup lightly packed shredded carrots, finely grated
- 3 tbsp coconut oil
- 1/2 cup pure dark maple syrup or honey
- 1/4 cup unsweetened applesauce
- 1 tsp vanilla extract
- 1 tbsp fresh grated ginger
Instructions
- Preheat oven to 350F. In a large bowl, mix together the flax, flour, oats, pecans or walnuts, baking powder, salt, cinnamon and raisins.
- In a smaller bowl melt the coconut oil in the oven or microwave for a few seconds. Oil needs to be hot in order to prevent clumping when cold ingredients are added. Add in grated carrots, ginger, maple syrup, applesauce and vanilla. Stir well.
- Add wet ingredients to dry and mix well. The dough will be very sticky, don’t worry.
- With a spoon, scoop approximately 12 cookies onto a baking sheet lined with parchment paper (or greased with coconut oil). The batter does not spread much so you can place them close together.
- Bake for 15 minutes at 350F, then allow to cool on baking sheet.
Notes
Recipe adapted from Oh She Glows
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