Carrot Cake Breakfast Cookies - Gluten free

  

Ingredients

1 ½ cups quick-cooking rolled oats

 

1 cup almond flour

 

1  tsp baking powder

 

1 tsp  cinnamon pdr

 

 ¾ tsp kosher salt

 

¼ tsp nutmeg  pdr

 

1 large egg plus 1 egg white

 

½ cup unrefined coconut oil, melted

 

⅓ cup pure maple syrup

 

1 ½ tsp pure vanilla extract

 

1 ½ cups packed freshly grated carrots (from 4 medium carrots, about 8 ounces total)

 

½ cup walnuts, chopped

Preparations

Preheat oven to 350 F. Line a baking sheet with parchment paper. Whisk oats, flour, baking powder, cinnamon, salt, and nutmeg in a large bowl. Make a well in center of mixture; add egg and egg white to well. Whisk in oil, syrup, and vanilla until combined, breaking up egg and incorporating wet ingredients into dry ingredients. Stir in carrots and walnuts until a uniform dough forms.

Scoop mixture by ¼ cupfuls; squeeze each scoop tightly with wet hands into a compact ball. (You should have 12 balls.) Arrange balls about 1 inch apart on baking sheet and press to flatten slightly.

Bake until cookies are golden and tops are slightly cracked, about 30 minutes. Let cool on baking sheet for about 20 minutes.

Store loosely covered in the refrigerator for up to 1 week; let come to room temperature for at least 15 minutes before eating. To freeze, let cool completely and store in a sealed freezer bag or other container for up to 3 months.

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