carrot cake breakfast cookies
CARROT CAKE BREAKFAST COOKIES
2 large ripe bananas
1 – 1 1/4 cup rolled oats (see notes), gluten free if needed
1/4 cup raisins (no sugar added)
1/2 cup shredded carrots (works best with hand shredded carrots rather than store bought ones)
1 tbsp almond butter (or nut butter of choice)
1/2 tsp cinnamon
1/4 tsp nutmeg
1 tbsp ground flax (optional)
Preheat oven to 350°F and line a baking sheet with parchment paper.
In a medium bowl, mash bananas with a fork. Some small chunks are okay.
Add in the rest of the ingredients, and mix to fully combine.
Use your hand to form 10-15 cookies on the baking sheet, and bake for 20-22 minutes.
Remove from oven and let cool 5 minutes. Store in sealed container for up to a week.
I started with one cup of rolled oats, but felt like they needed more at the end because my bananas were larger than average. Use your own judgment, but it shouldn’t affect how the cookies turn out – it was just my preference.