@frommybowl: Carrot Cake Breakfast Cookies because eating dessert for breakfast is *always* a good idea, especially when it’s this good for you! 🧡 I love adding coconut to my carrot cake, and @edwardandsons Let’s Do Organic Unsweetened Coconut is my go-to for the best quality and flavor 🥥💫 🥕Carrot Cake Breakfast Cookies (Makes 9) 1 cup unsweetened applesauce 2 tablespoons maple syrup 1 teaspoon cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon kosher salt 1 1/2 cups rolled oats 1/4 cup ground flax seed 1 cup grated carrot 1/2 cup chopped walnuts 1/2 cup unsweetened shredded coconut 1️⃣Preheat the oven to 350F and line a baking sheet with parchment paper or a silicone mat. 2️⃣Add the applesauce, maple syrup, cinnamon, ginger, nutmeg, and salt to a large bowl. Mix well, until the spices are evenly distributed 3️⃣Add the oats, flax, carrot, walnuts, and coconut to the bowl. Use a spatula to mix well until a thick batter forms. 4️⃣Use a 1/3 cup measuring cup to scoop 9 “cookies” – transfer each scoop directly to the prepared baking sheet, and use a spatula or clean hands to flatten the cookies, as they will not spread in the oven. 5️⃣Bake for 18to 20 minutes, then remove from the oven and transfer to a baking rack to let cool completely. 6️⃣ Serve & Store: Once cool, store in a loosely covered container at room temperature for up to 5 days. You can also freeze these and reheat as needed!

Caitlin | From My Bowl

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Friday 03 April 2026 16:04:15 GMT