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Carrot Cake Breakfast Cookies
Carrot Cake Breakfast Cookies
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Prep Time:
20 minutes
Total Time:
1 hour
Carrot cake inspired cookie, perfect for breakfast or snacks on the go.
Ingredients:
  • 2 eggs, beaten
  • 1/2 cup finely shredded carrot
  • 1/4 cup melted unrefined or refined coconut oil
  • 1/4 cup real maple syrup
  • 1 teaspoon vanilla
  • 2 cups Cascadian Farm™ Farm Stand Harvest organic vanilla, coconut and pumpkin seed granola
  • 1/4 cup ground flaxseed
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon fine sea salt
  • 2/3 cup golden raisins
Instructions:
  • Preheat your oven to 350°F and prepare 2 cookie sheets by lining them with parchment paper.
  • Combine eggs, carrot, oil, maple syrup, and vanilla in a large bowl. Add granola, flaxseed, cinnamon, and salt. Mix in raisins.
  • Using a 1/4 cup measuring cup, place dough mounds on cookie sheets 3 inches apart. Flatten dough to 1/2-inch thickness. (Dough will not spread while baking.)
  • Bake for 11 to 13 minutes, or until fully set. Let cool for 15 minutes on the baking sheet, then store in an airtight container in the refrigerator for up to 3 days or in the freezer for up to a month.

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