Cookies for breakfast? Yes, please! These tasty bites are packed with nutrition, low in added sweetener, and both gluten- and dairy-free. Pack a few in your kiddo’s lunchbox or take them along when you’re heading out for a nourishing on-the-go snack.
Gluten-Free Coconut Carrot Cake Breakfast Cookies
Servings 14 cookies
Calories 113 kcal
Ingredients
- 1-1/4 cup rolled oats
- ½ cup unsweetened shredded coconut
- 3/4 cup all-purpose gluten-free flour
- ½ tsp. salt
- 1 tsp. cinnamon
- 1 tsp. aluminum-free baking powder
- ½ cup unsweetened applesauce
- ½ cup maple syrup
- 2 Tbsp. white chia seeds
- 1 tsp. vanilla extract
- 1-1/2 cups carrots peeled & shredded, loosely packed
- ½ cup golden raisins coarsely chopped
Instructions
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Preheat oven to 350 degrees F.
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Line two baking sheets with parchment paper.
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In medium bowl, mix rolled oats, coconut, flour, salt, cinnamon and baking powder.
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In separate bowl, combine apple sauce, maple syrup, chia seeds and vanilla extract. Stir in carrots.
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Pour wet ingredients into dry ingredients and fold in raisins.
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Use hands to mold mixture into 14 golf-ball-sized pieces. Transfer to baking sheet. Use palm to flatten each cookie. Sprinkle tops of cookies with extra shredded coconut.
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Bake for 22-25 minutes or until golden and browned on bottom.
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Remove from oven and cool on baking rack.
Recipe Notes
Order the ingredients you need to make these cookies at Vitacost.com!
Nutrition Facts
Gluten-Free Coconut Carrot Cake Breakfast Cookies
Amount Per Serving (1 g)
Calories 113
Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g10%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 103mg4%
Potassium 120mg3%
Carbohydrates 21g7%
Fiber 3g12%
Sugar 12g13%
Protein 2g4%
Vitamin A 768IU15%
Vitamin C 1mg1%
Calcium 66mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.