- 2 1/2 cups old fashioned oats, gluten free certified if necessary
- 3/4 cups flour, gluten free or all purpose*
- 1/4 cup coconut sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/8 teaspoon salt
- 1/2 cup + 2 tablespoon non-dairy milk (I like to use almond)
- 1/4 cup pure maple syrup
- 1 flax egg (1 Tbsp ground flax mixed with 2 1/2 Tbsp water, let sit for a few minutes)
- 1 teaspoon vanilla extract
- 1 cup grated carrot
- 1/2 cup shredded coconut, unsweetened
- 1/2 cup shredded pineapple, make sure to squeeze out all the liquid if using canned pineapple
- Pre-heat oven to 350 degrees F and line a large baking sheet with parchment paper or a non-stick mat.
- Add all dry ingredients to a large bowl and stir. Next, add all remaining ingredients and mix again until everything is combined.
- Use a 1/4 cup scoop to scoop the batter onto the parchment paper. Pat the tops down a little and bake cookies about 20 minutes, until firm and cooked through. Let cool on a wire rack before eating.
Breakfast cookies can be stored in an airtight container in the refrigerator for up to 5 days or in the freezer up to 3 months.
*I have made these cookies with gluten free flour, AP flour, almond meal and oat flour. They seem to hold together the best with the gluten free flour, but still work well with any of the other options. The batter just might not stick together quite as much.