Carrot Cake Breakfast Cookies {Gluten Free, Dairy Free}
Author: Betsy Ramirez
Recipe type: breakfast
Prep time:
Cook time:
Total time:
Serves: 12 cookies
- 1 cup oat flour
- 1 tsp. baking powder
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 2 ripe bananas
- 1 tsp. vanilla extract
- ½ cup maple syrup
- 1 egg
- 1 cup finely diced shredded carrots
- 1 tsp fresh lemon zest
- ½ cup shredded coconut
- ½ cup chopped walnuts
- Preheat oven to 350 degrees.
- Place parchment paper on a large baking sheet.
- In a small bowl, combine oat flour, baking powder, cinnamon and nutmeg.
- In a large bowl, mash the 2 bananas.
- Add egg, maple syrup, and vanilla extract to bananas and combine well.
- Add zest, carrots, coconut, and walnuts to the bananas and fold together.
- Using an ice cream scoop, scoop better onto baking sheet.
- Place in the preheated oven.
- Bake for 15 minutes.
- Remove from oven and let cool on a baking rack.
- Store in an airtight container in the refrigerator up to 5 days.
Recipe by Betsy Ramirez at http://betsyramirez.com/carrot-cake-breakfast-cookies-gluten-free-dairy-free/
3.5.3251