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
- 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
Preheat oven to 350 degrees F.
Line two baking sheets with parchment paper.
In medium bowl, mix rolled oats, coconut, flour, salt, cinnamon and baking powder.
In separate bowl, combine apple sauce, maple syrup, chia seeds and vanilla extract. Stir in carrots.
Pour wet ingredients into dry ingredients and fold in raisins.
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.
Bake for 22-25 minutes or until golden and browned on bottom.
Remove from oven and cool on baking rack.