Oatmeal Breakfast Cookies
These delicious Oatmeal Breakfast Cookies are sure to please your family when oatmeal meets carrot cake meets oatmeal cookies.
Servings 8 large cookies
For the cookies-
- 1/3 cup coconut oil
- 1/4 cup brown sugar
- 1/4 cup maple syrup
- 1 egg
- 1/2 teaspoon vanilla
- 1 cup grated carrot
- 1/4 cup unbleached all purpose flour
- 1/2 cup whole wheat pastry flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/2 cup rolled oats
Preheat oven to 350 degrees. Line a baking sheet with silicone baking mat and set aside.
Cream coconut oil, brown sugar and maple syrup together until light and fluffy.
Stir in egg, vanilla and carrot.
Add in all remaining dry ingredients and stir until just combined.
Scoop 8 heaping tablespoons of dough onto prepared mat and bake 10-12 minutes or until lightly browned and matte. Set aside to cool.
In a small bowl, stir all ingredients for glaze together until smooth. Stir in a little milk if needed to reach a good drizzling consistency. Drizzle over warm cookies and serve.
Calories: 221kcal | Carbohydrates: 30g | Protein: 3g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 21mg | Sodium: 114mg | Potassium: 167mg | Fiber: 2g | Sugar: 17g | Vitamin A: 2703IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg