Healthy Carrot Cake Cookies

Cookies…for breakfast?! Sounds exciting right?! Well these are the perfect little snacks to grab when you’re in a rush out the door. Make them for the week and keep them in the fridge. No refined sugar and all whole healthy ingredients to keep you full for a while and you won’t feel bad about having more than…1…2…3? It’s all good! There’s maple syrup, coconut oil, spices, whole wheat flour, grated carrots oats, walnuts and raisins. The kids will love them and won’t even realize they are healthy!

If you make these healthy carrot cake cookies be sure to tag me and let me know what you think! I love to see all the pictures!

Ingredients

• 1 cup old fashioned oats
• 1 cup white whole wheat flour or whole wheat flour
• 1 tsp. baking powder
• 1 tsp. ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp. ground ginger
• 1/2 tsp. kosher salt
• 1 1/2 cups grated carrots
• 1 cup raw walnuts or pecans
• 1/3 cup raisins
• 1/2 cup maple syrup or honey
• 1/2 cup melted coconut oil

Directions

Preheat the oven to 375 degrees. Line a baking pan with parchment paper

In a large bowl combine all the dry ingredients, oats, flour, baking powder, spices, and salt. Whisk until combined. Then stir in the carrots, nuts and raisins.

In a separate medium bowl, combine together the maple syrup and coconut oil. Add to the dry ingredients and mix just until everything is evenly combined. The dough may seem a little wet but that’s ok. Scoop out 2-3 tbsp onto prepared baking pan about 2 inches apart. Use your hand and flatten them down a little if you want them flatter. Bake for about 15-17 minutes until golden and firm. Let cool for about 10 minutes, then transfer to cooling rack to cool completely. Store in an air tight container and at room temperature for 2 days, or fridge for up to 5 days and freezer for 3 months. Enjoy!!