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Coconut Carrot Cake Breakfast Cookies on Metal Cooling Rack | Vitacost.com/Blog
Gluten-Free Coconut Carrot Cake Breakfast Cookies
Servings: 14 cookies
Calories: 113 kcal
Ingredients
Instructions
  1. Preheat oven to 350 degrees F.
  2. Line two baking sheets with parchment paper.
  3. In medium bowl, mix rolled oats, coconut, flour, salt, cinnamon and baking powder.
  4. In separate bowl, combine apple sauce, maple syrup, chia seeds and vanilla extract. Stir in carrots.
  5. Pour wet ingredients into dry ingredients and fold in raisins.
  6. 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.
  7. Bake for 22-25 minutes or until golden and browned on bottom.
  8. Remove from oven and cool on baking rack.
Recipe Notes

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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.