Breakfast Cookies — Carrot Cake

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Combine ground flaxseed meal and water. Stir and let stand for 10–15 minutes until thickened.

Step 2

Preheat oven to 350°F. Line two baking sheets with parchment paper.

Step 3

In a large bowl, combine rolled oats, shredded coconut, baking powder, baking soda, cinnamon, and salt.

Step 4

In a separate bowl, whisk together almond butter, maple syrup, vanilla, and prepared flax egg until smooth.

Step 5

Add wet ingredients to dry ingredients. Stir until a thick dough forms.

Step 6

Stir in mix-in

Step 7

If dough is too sticky, refrigerate for 10–15 minutes.

Step 8

Portion dough into approximately 35–40 g portions. Place on prepared baking sheets and gently flatten. Cookies will not spread much.

Step 9

Bake for 15–17 minutes. Start checking at 15 minutes. Cookies should be lightly golden around the edges while the centers still look slightly soft.

Step 10

Remove from oven and let cool on the baking sheets for 5 minutes.

Step 11

Transfer to a wire rack and cool completely.

Step 12

Store in an airtight container for 5–7 days or freeze for up to 3 months.

Step 13

NOTES For a softer cookie, err toward 15–16 minutes rather than 17 minutes. The cookies continue to firm as they cool.