Ingredients
- 1 egg
- ½ cup brown sugar
- 1 teaspoon pure vanilla extract
- 1/3 cup melted coconut oil
- ¼ cup unsweetened coconut milk you can substitute almond or dairy milk
- ¾ cup white whole-wheat flour
- ½ cup wheat germ
- ½ cup minute oats
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 1 cup grated carrot
- 1 cup raisins
- ½ cup chopped pecans
Instructions
- Preheat oven to 350 degrees.
- In a large bowl mix together the egg, brown sugar, and pure vanilla extract until combined.
- Stir in coconut oil and coconut milk.
- Into the same bowl add the flour, wheat germ, oats, ground cinnamon, salt, and baking powder. Stir until just combined.
- Slowly stir in the grated carrots, raisins, and pecans.
- Using a cookie scoop or spoon divide the batter into 16 round portions. Shape with your hands and press down slightly.
- Bake for 12- 13 minutes. You want the cookies to be a little undercooked. This will keep the texture chewy.
- Let the cookies cool on the cookie sheet for about 5 minutes and then allow them to cool completely on a wire rack. Store in a plastic bag or container.
Notes
sugar: 15
Make-ahead Instructions
These breakfast cookies can be made completely ahead of time and stored in the refrigerator up to a week or so or stored in the freezer up to 6 months.
Nutrition
Serving: 1g | Calories: 174kcal | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 23mg | Fiber: 3g