Oatmeal Carrot Breakfast Cookies
Recipe credit: Efrat Lichtenstadt
1 cup of flour (all purpose or whole wheat)
1 cup old fashioned oats 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup chopped pecans (or pumpkin seeds) 1/4 cup chocolate chips (optional)
1/4 cup raisins (optional) 1 cup grated carrots 1/2 cup coconut oil (liquid, but not hot) or another vegetable oil
1/2 cup maple syrup 1 teaspoon fresh grated ginger (optional)
Preheat the oven to 375 degrees F. line two baking sheets with parchment paper.
In a large bowl combine all dry ingredients: flour, oats, baking powder and salt. Add nuts and chocolate and mix.
Add carrots and ginger and mix until well combined.
In a separate bowl combine oil and maple syrup. Whisk until mixture becomes thick. Pour oil and syrup mixture onto dry ingredients and mix just until becomes unified dough.
Using a cookie scooper scoop dough onto cookie sheet and bake for 10-12 minutes. Let cool and store in an air tight container.