CARROT CAKE BREAKFAST COOKIES

These are great for breakfast, as a snack, or even a dessert! Made with healthy organic whole-food ingredients… and love.

Whole Food Plant Based, Vegan, Dairy Free

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Ingredients

• 2-1/2 c old-fashioned oats

• 3/4 c flour

• 1/2 c coconut sugar

• 1 t baking powder

• 1-1/2 t cinnamon

• 1/4 t each: nutmeg, ginger, & cloves

• 1 t pink salt

• 1/2 c + 1 T almond milk

• 1/2 c pure maple syrup

• 1 flax egg (1 T ground flax with 2-1/2 T water; let sit a few min)

• 1 t vanilla

• 1 c grated carrot

• 1 tiny can of crushed pineapple, drained

• 1/4 c raisins

• 1/2 c chopped nuts & seeds (I used pepitas, pecans & sunflower seeds)

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DIRECTIONS

Preheat oven to 350. Line the baking sheet with parchment.

Add all dry ingredients to a large bowl and stir. Add remaining ingredients and combine til mixed well.

Use an ice cream scoop for consistent batter size, and place on parchment. Flatten tops slightly and bake for 15-17 minutes.