Meaning an extra ten minutes in bed.
As the mornings grow darker, it’s only inevitable that it’s going to become more and more difficult to get out of bed. And with every minute of sleep something to treasure, we’re always on the lookout for a way to make our morning routine a little shorter.
My solution to this desperate situation? Breakfast cookies.
Yup – cookies. For breakfast.
Because while these are sneakily all sorts of healthy, they are also so delish that anyone would be delighted to get their hands on them any time a day – especially first thing in the morning.
And even better? On those mornings when you are really running behind, they can be just grabbed and eaten in the car.
Healthy Carrot Cake Breakfast Cookies
Ingredients
- 1 cup oat flour or flour of your choice
- 1 cup rolled oats
- 1/4 cup quinoa seeds
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 cup raisins
- 1/2 cup unsweetened shredded coconut
- 1/2 cup chopped walnuts
- 2 large eggs whisked
- 1/3 cup coconut oil melted
- 1 tsp vanilla extract
- 1/3 cup honey
- 2/3 cup shredded carrots
Instructions
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Preheat your oven to 190 degrees C. Lightly grease a cookie sheet and set aside.
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In a large bowl, mix together flour, oats, quinoa seeds, baking soda, salt, and cinnamon. Add raisins, coconut, and walnuts. Set aside.
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In a medium sized bowl, mix together coconut oil, vanilla extract, and honey. Add eggs and whisk to combine.
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Slowly fold wet ingredients into dry. Continue to mix with a large spoon, until dry ingredients are completely mixed with wet (no dry ingredient clumps). Dough will be thick.
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Using an 2-inch diameter ice cream scoop or large spoon (about 2 tbsp of dough), scoop dough onto a cookie sheet about an inch apart. Gently press to slightly flatten each cookie.
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Bake for 12-15 minutes, or until cookies are golden brown, firm to the touch, and soft on the inside. Remove from oven and let sit on baking sheet for another 5 minutes. Remove from the pan and let cookies cool completely.
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Cookies can be stored in an air tight container at room temperature for up to 4 days.
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