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Carrot Cake Breakfast Cookie

Yields16 ServingsPrep Time35 minsCook Time13 minsTotal Time48 mins

 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
1

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

2

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

3

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

4

Gently fold in the carrots, raisins and nuts.

5

Chill the cookie dough for 30 minutes. 

6

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

7

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

8

Bake at 325°F for 10-13 minutes.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories127
% Daily Value *
Total Fat 5g7%
Total Carbohydrate 12g5%

Total Sugars 5g
Protein 11g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.