This recipe for healthy, gluten-free carrot cake breakfast cookies comes together easily in one bowl for breakfast or a snack.
Preheat the oven to 350F and line a baking sheet with a silpat or parchment.
Mix together the oats, almond meal, carrots and raisins until everything is evenly distributed.
Next, add the applesauce, eggs, vanilla and butter until just combined.
Using a medium cookie scoop (about 2-3 Tbsp. per cookie) shape the dough into balls on the cookie sheet. You can flatten them a bit with your hand to shape. These won’t expand too much in the oven so no need to space them too far.
Bake for about 15 minutes or until the edges are golden brown and the whole cookie is set. Cool for 5-10 minutes on the sheet before transferring to a wire rack to cool completely.
Keywords: cookies, carrot cake, healthy, gluten free