Carrot Cake Breakfast Cookies

Ingredients

• 1 cup quick-cooking oats
• 1 cup white whole wheat flour or regular whole wheat flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon ground ginger
• 1 1/2 cups peeled grated carrots (about 1/2 pound)
• 1 cup roughly chopped raw pecans or walnuts
• 1/4 cup golden raisins OR regular raisins
• 1/2 cup maple syrup
• 1/2 cup melted coconut oil

Instructions

1. Preheat the oven to 375F. Line a large, rimmed baking sheet with parchment paper.
2. In a large bowl, combine the oats, flour, baking powder, cinnamon, salt, and ginger. Blend well. Add the carrots, pecans, and raisins and stir it all well to combine.
3. In a medium bowl, combine the maple syrup and coconut oil. Whisk until blended. Pour the liquid mixture into the flour mixture and stir. The dough might be rather wet, but don’t worry.
4. Drop 1/4-cup scoops of dough (an ice cream scoop works well) onto the prepared baking sheet, leaving several inches of space around each one. Use the palm of your hand to gently flatten each cookie to about 3/4-inch thick.
5. Bake until the cookies are golden and firm around the edges, 15 to 17 minutes. Cool the cookies on the baking sheet on a cooling rack for 10 minutes, then carefully transfer the cookies to the rack to cool completely (otherwise, the bottoms can brown too much). Leftover breakfast cookies will keep, covered, at room temperature for up to 2 days, in the refrigerator for up to 5 days, and in the freezer for up to 3 months.