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In recent years, the trend of healthy breakfast options has taken the culinary world by storm. As more people become conscious of their dietary choices, the demand for nutritious yet delicious meals is skyrocketing. Gone are the days when breakfast consisted solely of sugary cereals or heavy pastries. Today, health-conscious eaters seek out meals that are not only good for their bodies but also tantalizing to their taste buds.

Carrot Cake Breakfast Cookies

Start your day off right with delicious carrot cake breakfast cookies! These nutritious treats blend the iconic flavors of carrot cake with wholesome ingredients like shredded carrots, oats, and natural sweeteners. Packed with vitamins and fiber, they're perfect for busy mornings or a guilt-free snack. Discover how to make these chewy cookies and enjoy the warm spices and satisfying texture that will keep you energized all morning long!
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Ingredients
  

1 cup rolled oats

1 cup whole wheat flour

1 tsp baking soda

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp salt

1/3 cup coconut sugar (or brown sugar)

1/3 cup unsweetened applesauce

1/4 cup maple syrup

1 large egg

1 tsp vanilla extract

1 cup shredded carrots (about 2 medium carrots)

1/2 cup raisins (or chopped walnuts for a crunch)

1/4 cup chopped pecans (optional)

1/2 cup unsweetened shredded coconut (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    Mix Dry Ingredients: In a large mixing bowl, combine the rolled oats, whole wheat flour, baking soda, cinnamon, nutmeg, salt, and coconut sugar. Mix well to ensure the cinnamon and nutmeg are evenly distributed.

      Combine Wet Ingredients: In a separate bowl, whisk together the applesauce, maple syrup, egg, and vanilla extract until well combined.

        Combine Mixtures: Pour the wet ingredients into the dry mixture and stir until just combined.

          Add Carrots and Mix-Ins: Gently fold in the shredded carrots, raisins, pecans, and shredded coconut (if using) until they are evenly distributed throughout the dough.

            Scoop the Dough: Using a cookie scoop or tablespoon, drop dollops of the dough onto the prepared baking sheet, spacing them about 2 inches apart.

              Flatten: Gently flatten each cookie with the back of a spoon, as they won’t spread much during baking.

                Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the centers have set.

                  Cool: Once baked, remove from the oven and allow to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 12 cookies