I am loving these delicious, cakey and flavorful breakfast cookies!
So easy & super tasty.
2 1/2 cups old fashioned oats, gluten free certified if necessary
3/4 cups flour, gluten free or all purpose
1/4 cup sugar (substitute coconut sugar, if desired)
1 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/8 teaspoon salt
1/2 cup + 1 tablespoon non-dairy milk (I like almond or coconut)
1/4 cup pure maple syrup
1 flax egg (1 Tbsp ground flax mixed with 2 1/2 Tbsp water, let sit for a few minutes)
1 teaspoon vanilla extract
1 cup grated carrot (I used rainbow carrots here)
Pre-heat oven to 350 degrees F and line a large baking sheet with parchment paper.
Add all dry ingredients to a large bowl and stir. Next, add all remaining ingredients and mix again until everything is combined.
Use a 1/4 cup scoop to scoop the batter onto the parchment paper. Pat the tops down a little and bake cookies for 15-17 minutes, until firm and cooked through. Let cool on a wire rack before eating.
*Recipe adapted from She Likes Food