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One Bowl Carrot Cake Breakfast Cookies

Perfect for the holidays

Prep
Cook
Serves 12people
Ingredients
8
tbsp butter, softened
1/3
cup honey
2
eggs
11
(2 cup) old-fashioned rolled oats
11
(2 cup) einkorn flour whole wheat pastry flour may work for a substitute
1
cup shredded carrot
Directions
1.
Preheat the oven to 350F.
2.
In the bowl of a stand-mixer (you can also use a large bowl and wooden spoon), on medium speed with the paddle attachment, beat together the honey and butter until creamy. Add the eggs and beat on medium speed for 30 seconds, until the eggs are incorporated into the butter/honey mixture.
3.
Now it's time to add the remaining ingredients: rolled oats, einkorn flour, shredded carrots, chopped apple, chopped pecans, shredded coconut, ground cinnamon, baking soda, and salt. Over low speed, combine the ingredients until the dough is wet and sticky.
4.
Scoop the cookie dough onto a cookie sheet. I use an ice cream scooper to create the perfect size cookies. Dust the back of a spoon with flour or grease with coconut oil or butter. Flatten the cookies (versus just a round ball of dough) with the back of the spoon.
5.
Bake the cookies for 13-15 minutes until golden brown. Sprinkle with extra shredded coconut, if desired. Allow to cool before serving.

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