Carrot Cake Breakfast Cookies Serving 12 large cookies Ingredients • 1 cup quick-cooking oats • 1 cup whole wheat flour • 1 tsp baking powder • 1 tsp ground cinnamon • 1/4 tsp ground ginger • 1 & 1/2 cups grated carrots (about 1/2lbs, ground in a food processor) • 1 cup roughly chopped raw walnuts • 1/4 cup golden raisins • 1/2 cup maple syrup • 1/2 cup melted coconut oil Method • Preheat oven to 350°F. Line a baking sheet with parchment paper. • In a large bowl, combine the oats, flour, baking powder, cinnamon, and ginger. Whisk to blend. Add the carrots, pecans, and raisins and stir to combine. • In a medium bowl, combine the honey and coconut oil. Whisk until blended. • Pour the liquid mixture into the flour mixture and stir just until combined. (The dough will be rather wet.) • Drop 1/4-cup scoops of dough onto the prepared baking sheet, leaving several inches of space around each one. Us the palm of your hand to gently flatten each cookie to about 3/4 inch thick. • Bake until the cookies are golden and firm around the edges, 12 to 15 minutes. Cool the cookies on the baking sheet for 10 minutes, then carefully transfer the cookies to the rack to cool completely (otherwise, the bottoms can brown too much). *note Leftover breakfast cookies will keep, covered, at room temperature for up to 2 days, in the refrigerator for up to 5 days, and in the freezer for up to 3 months. For more recipes from the Award Winning Chefs at St. Charles Hospital, visit http://www.stcharles.org/recipebox .