Today is National Oatmeal Cookie Day. So, I thought it would be fun to do a breakfast twist on this old classic cookie.
These gluten-free breakfast goodies are made with lots of oats (of course), plus some carrots, toasted coconut, cinnamon, walnuts, dried cranberries and a little sunflower seed butter for added protein. They are easy to make, and even easier to freeze for a grab-and-go breakfast.
If you want to make these nut-free, substitute toasted pumpkin seeds for the walnuts.
Coconut Carrot Oatmeal Breakfast Cookies
Ingredients
- 3 cups old-fashioned oats, divided
- 1/4 cup ground flaxseed meal
- 1 Tbsp. chia seeds
- 2 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/2 tsp. ground allspice
- 1/2 tsp. baking soda
- 1/2 tsp. kosher salt
- 1/2 cup mashed banana (the riper, the better!)
- 14 cup sunflower butter (peanut butter would also work well)
- 1/4 cup honey
- 2 tsp. vanilla extract
- 1/4 cup milk (I used skim milk)
- 1 cup finely grated carrots (about the size of 2 carrots)
- 1/4 cup walnuts, pecans or pumpkin seeds
- 1/2 cup unsweetened shredded coconut, lightly toasted
- 1/2 cup unsweetened dried cranberries
Instructions
- 1) Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
- 2) Blend 1 cup oats in blender to make a flour. Combine oat flour, oats, flaxseed, chia seeds, cinnamon, nutmeg, allspice, baking soda and salt in a medium bowl.
- 3) In another bowl, combine banana, sunflower butter, honey, vanilla, milk and carrots. Add wet ingredients to dry ingredients. Fold in nuts or seeds, coconut and cranberries.
- 4) Scoop spoonfuls onto baking sheets. Wet hands and flatten cookies slightly. Bake 8-10 minutes, or until golden brown. Cool completely.
PLEASE SHARE: What are your favorite breakfast cookies? Please share. I’d love to hear from you!
