Muesli Carrot Breakfast Cookies (vegan, option)
Hey friends!
Russ and I had such a fun weekend antiquing and exploring the back roads of Maine this weekend. We found a very fun chocolate shop, a beautiful clothing store and the barns, farms and rolling hills made my heart full and relaxed.
While I prepare for a busy travel week for work, we took a moment this morning to make some hearty breakfast cookies for my travels. This recipe is similar to my carrot breakfast cookie here, but we tweaked this one to make it vegan and added a few more delish ingredients. I LOVE when Russ and I cook together.
Check out the Muesli Carrot Breakfast Cookies we made! They are so tasty and filling!
For those on the low FODMAP elimination diet, limit to 2 cookies. Expand your serving size, as your body allows.
Muesli Carrot Breakfast Cookies (vegan, option)
June 5, 2022
Ingredients
- 1 cup old-fashioned oats
- 1 cup oat flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 1/2 cups grated carrots
- 1/2 cup pepitas
- 1/4 cup walnuts, chopped
- 1/4 cup raisins (optional)
- 1/4 cup shredded unsweetened coconut
- 1/2 cup maple syrup
- 1/2 cup melted coconut oil (can sub in 1/2 cup melted butter for non-vegan version)
Instructions
- Preheat oven to 375 degrees F.
- Line baking sheet with parchment paper
- In large bowl, mix dry ingredients: oats, oat flour, baking powder, cinnamon, ginger.
- Fold in grated carrots, pepitas, walnuts, raisins (if using) and coconut.
- In small bowl, whisk the maple syrup and coconut oil (or butter) together.
- Blend the liquid ingredients into the “dry” ingredients.
- Roll the dough into small balls, slightly smaller than the size of a golf ball.
- Place balls about 1 inch apart and slightly flatten top of cookie with hand.
- Bake for 10 minutes or until outside and bottom on cookie are lightly browned.
