Name: Carrot Cake Breakfast Cookie
Prep time: 35 min
Cook time: 13 min
Total time: 48 min
Yield: 16
Ingredients: 1 cup oats; 2 scoops vanilla protein powder; ¾ cup oat flour; 2 tsp baking powder; 2 tsp cinnamon; ¼ tsp nutmeg; ¼ tsp salt; 2 tbsp melted coconut oil; 1 large egg; 1 tsp vanilla extract; ¼ cup sugar free maple syrup; ¼ cup chopped walnuts; ¼ cup raisins; 5 tbsp almond milk; 3.40 cup grated carrot

Ingredients

1 cup oats

2 scoops vanilla protein powder

¾ cup oat flour

2 tsp baking powder

2 tsp cinnamon

¼ tsp nutmeg

¼ tsp salt

2 tbsp melted coconut oil

1 large egg

1 tsp vanilla extract

¼ cup sugar free maple syrup

¼ cup chopped walnuts

¼ cup raisins

5 tbsp almond milk

3.40 cup grated carrot

Directions

In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, nutmeg, and salt.

In a separate bowl, whisk together the coconut oil, egg white, and vanilla.

Stir in the maple syrup and milk. Add in the flour mixture, stirring just until incorporated.

Gently fold in the carrots, raisins and nuts.

Chill the cookie dough for 30 minutes.

Preheat the oven to 325°F, and line a baking sheet lined with parchment paper.

Drop the cookie dough into 15 rounded scoops onto the pan and flatten to the desired thickness and width.

Bake at 325°F for 10-13 minutes.