CARROT CAKE BREAKFAST COOKIES

~ makes approximately 14 medium cookies, gluten-free option, dairy-free

Ingredients

  • 1 medium/large very ripe medium banana, mashed

  • 1 large egg

  • ½ cup pure maple syrup

  • 2 TBSPs coconut oil

  • 1 teaspoon vanilla

  • ¼ teaspoon fine sea salt

  • 1 ¼ cup rolled oats (pulse in a food processor or small blender to form half oat flour and some chopped oats)

  • ½ cup blanched almond flour

  • ⅓ cup ground flaxseed

  • ½ cup unsweetened coconut flakes 

  • 1 ½ teaspoon baking powder

  • 1 ½ teaspoon ground cinnamon

  • ¼ teaspoon ground allspice

  • ¼ teaspoon ground cloves

  • ¾ cup grated carrots

  • 8 large dates (pitted and chopped)

***to make these into lactation cookies, simply add 2 TBSP brewers yeast and be sure to use a very large banana

Instructions

  1. Preheat the oven to 325 degrees and line a baking sheet with parchment paper.

  2. Mix all wet ingredients together (mashed banana, egg, maple syrup, coconut oil, vanilla--tip: if you measure out the coconut oil first the maple syrup will not stick to your measuring cup!).

  3. Add all dry ingredients to the wet ingredients and mix until fully combined.

  4. Fold in the carrots and dates.

  5. Form medium to large cookies (12-14 cookies) with a cookie scoop or your hands. The cookies do not spread so you should be able to fit them on one pan.

  6. Bake for 13-15 minutes or until the bottoms of the cookies are golden brown and the cookie seems firm. The cookies will not spread much. Let the cookies cool for 10 minutes in order to set prior to eating or serving. Store in the refrigerator or freezer (you can warm them in the microwave or a toaster oven if you wish!).