Carrot Cake Breakfast Cookies
Servings: 14
Ingredients
- For the cookies:
- 2 cups old fashioned oats
- 1 cup whole wheat flour
- 3 tablespoons flaxseed
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ cup honey
- ½ cup coconut oil melted
- ⅓ cup milk I used unsweetened vanilla almond milk
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup shredded carrots about 3-4 carrots
- For the cream cheese frosting:
- 4 ounces cream cheese at room temperature
- 1 tablespoon maple syrup
- 3 tablespoons milk
- ¼ teaspoon pure vanilla extract
Instructions
- Preheat oven to 350 degrees F.
- Line baking sheet with parchment paper.
- In large bowl combine oats, flour, flax, cinnamon, baking soda, baking powder, and salt. Stir well to combine.
- In medium bowl, whisk together honey, coconut oil, milk, egg, and vanilla until well combined.
- Pour wet ingredients into the dry ingredients and stir with a spatula until completely mixed.
- Mix in shredded carrots.
- Make ~3 tablespoon sized cookie balls, and flatten slightly, placing them on prepared baking sheet.
- They will not spread much.
- Bake in preheated oven for 9-11 minutes.
- Let cool for 5 minutes then transfer to cooling rack to cool completely.
- Make the frosting by whisking together all frosting ingredients.
- Drizzle frosting over cooled cookies.
- Eat and enjoy!
- Store in airtight container in the refrigerator for 1 week.