I am a morning person, and I love getting up early and getting my day started. BUT, I do not like to eat breakfast early in the morning.
At the beginning of last week, we had to get up and leave bright and early in the morning to attend a family funeral that was about 2 1/2 hours from where we live. Since we had to leave early to get to our destination, I did not want to eat breakfast because I just don’t like to eat that early. But, I knew that if I didn’t eat something for breakfast, my tummy would have been rumbling in the middle of the service. So I decided that I would make a breafast treat to go, so that I could take it with me and eat it when I was hungry.
These breakfast cookies are not only delicious, but also satisfying. I ate 2 of these breakfast cookies and I was filled and satisfied for the whole morning!
Carrot Cake Breakfast Cookies
1 Cup GF Flour
1/2 Cup GF Oats
1 tbsp. Ground Flaxseed
1/2 cup Chopped Pecans
1 tsp. Baking Powder
2 tsp. Cinnamon
1/4 tsp. Salt
1/2 cup Coconut Oil, warmed
1 cup Shredded Carrots
1/4 cup Pure Maple Syrup
1 tsp. Vanilla Extract
Preheat the oven to 375 F. Prepare a baking sheet with greased parchment paper or aluminum foil.
In a large bowl, mix together flour, oats, ground flax, baking powder, cinnamon and salt. Add in the pecans and carrots.
In a small saucepan, heat up the coconut oil and maple syrup. When heated, pour the coconut oil mixture over the dry ingredients. Add in the egg and vanilla extract and stir until combined. You will want the mixture to be tight so that the mixture doesn’t crumble when you are forming them into cookies.
With a cookie scoop or ice cream scoop, drop onto a prepared baking sheet. Be sure to form them into cookie shape before baking. Bake for 10 to 12 min. or until they are barely golden brown.