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In recent years, there has been a significant shift in how people perceive breakfast. Gone are the days when sugary cereals and heavy pastries ruled the morning meal. Today, health-conscious consumers are becoming increasingly interested in nutritious options that not only fuel their bodies but also satisfy their taste buds. This growing trend emphasizes the need for wholesome breakfast choices that are quick to prepare and delicious to eat.

Carrot Cake Breakfast Cookies

Start your day on the right note with Morning Delight Carrot Cake Breakfast Cookies! These tasty, wholesome cookies combine the classic flavors of carrot cake with nutritious ingredients like rolled oats, whole wheat flour, and fresh carrots. Perfect for busy mornings, they offer a balanced mix of carbohydrates, healthy fats, and fiber to keep you energized. Easy to make and customizable, these cookies are a delightful addition to your breakfast routine. Enjoy them at home or on the go!
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Ingredients
  

1 cup rolled oats

1 cup whole wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon salt

1/2 cup coconut oil, melted (or unsalted butter)

1/2 cup maple syrup (or honey)

1 large egg

1 teaspoon vanilla extract

1 cup grated fresh carrots (about 2 medium carrots)

1/2 cup raisins

1/4 cup chopped walnuts or pecans (optional)

1/4 cup shredded coconut (optional)

1/4 cup chopped pineapple (optional)

Cream cheese frosting (for drizzling, optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

    Mix Dry Ingredients: In a large mixing bowl, combine the rolled oats, whole wheat flour, baking powder, baking soda, cinnamon, ginger, and salt. Whisk together until well incorporated.

      Combine Wet Ingredients: In another mixing bowl, stir together the melted coconut oil, maple syrup, egg, and vanilla extract. Mix until the ingredients are combined and smooth.

        Add Carrots: Fold the grated carrots into the wet mixture until well distributed.

          Combine Mixtures: Gradually add the wet mixture to the dry ingredients. Stir gently until just combined. Be careful not to overmix. If using, fold in the raisins, nuts, coconut, and pineapple until evenly distributed.

            Shape the Cookies: Using a tablespoon or cookie scoop, drop rounded dough onto the prepared baking sheet, spacing them about 2 inches apart as they will spread slightly during baking.

              Bake: Place the baking sheet in the oven and bake for 12-15 minutes or until the edges are lightly golden and the centers are set.

                Cool: Once baked, remove from the oven and let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.

                  Optional Drizzle: If desired, drizzle cooled cookies with cream cheese frosting for an extra treat!

                    Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 24 cookies