Vegetarian, Gluten-Free, Dairy-Free
- 3/4 cup rolled oats
- 1 1/4 cup oat flour*
- 1 cup chopped walnuts
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/2 tsp. ground nutmeg
- 1 tsp. baking powder
- 1/2 tsp. sea salt
- 1 cup shredded carrots (about 2 large carrots)
- 1/4 cup coconut oil or butter, melted
- 1/2 cup unsweetened apple sauce
- 1 tsp. vanilla extract
- 1/4 cup maple syrup
- 1/2 cup raisins
- Preheat oven to 375°F.
- In a large bowl, combine all of the dry ingredients; oats, oat flour, walnuts, baking powder, salt, cinnamon, ginger and nutmeg.
- Peel and shred carrots to create 1 cup of well packed shredded carrots, typically 2 large carrots or 3-4 small carrots. Set aside.
- In a separate small bowl, combine the wet ingredients (except maple syrup); melted coconut oil or butter, vanilla extract and apple sauce. Whisk well to combine.
- Add the carrots to the dry ingredients, stir to combine, then add the mixture of wet ingredients, and stir until everything is well incorporated.
- Once the well mixed, drizzle in the maple syrup to help bind the dough and make it slightly sticky.
- Add in the dried raisins and stir to ensure they are well incorporated.
- Use a 1/2 cup measuring cup to shape the cookies into large burger-like patties. You want the breakfast cookies to be big, there should be enough batter to create 6 large cookies.
- Add cookies to a baking sheet lined with parchment paper, and transfer to the oven to bake for 25 minutes.
- Once cooked, remove from the oven and allow to cool. The breakfast cookies can be eaten immediately, stored in a tight container for up to 4-5 days, or frozen for later use.
*Oat flour can be made by simply adding rolled oats to a food processor or blender and blending until a flour consistency if formed.