Carrot Cake Breakfast Cookies

These tasty, wholegrain, healthy cookies are a firm favourite with the runners & others who come along to my Yoga for Runners workshops. Lots of you have requested this recipe so here it is..

1 cup oats

1 cup flour (ideally wholewheat)

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon fine sea salt

1/4 teaspoon ground ginger

1/2 cup carrots (peeled, grated, about 1/2 pound)

1 cup pecans (roughly chopped raw, or walnuts)

1/4 cup raisins (preferably golden)

1/4 cup coconut flakes (unsweetened,)

1/2 cup maple syrup

1/2 cup coconut oil (melted)

Preheat the oven to 180 degrees with rack positioned in the center. Line a baking sheet with parchment paper (or silicone baking sheet).

In a large bowl, combine the oats, flour, baking powder, cinnamon, salt, and ginger. Add the carrots, pecans, and raisins and stir to combine.

In a medium bowl, combine the honey and coconut oil. Whisk until blended. Pour the liquid mixture into the flour mixture and stir just until combined. The dough might be rather wet, but don’t worry.

Drop 1/4-cup scoops of dough (an ice cream scoop with a wire scraper is perfect for this) onto the prepared baking sheet, leaving several inches of space around each one. Us the palm of your hand to gently flatten each cookie to about 3/4 inch thick.

Bake until the cookies are golden and firm around the edges, about 15 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 cookies will keep in the freezer for up to 3 months.

Recipe adapted from https://www.yummly.co.uk/recipe/Carrot-Cake-Breakfast-Cookies-2271588?prm-v1#directions