Carrot Cake Breakfast Cookies

It's been a pretty hectic week so far.  I had a test on Monday and a test today, so I told myself I wasn't allowed to do any other extra cooking/baking other than for meals until the test today was over.  I've been out of granola for the past couple of days, and I wanted to mix things up again with my breakfasts.  Upon finding this recipe for Itty Bitty Carrot Cake Cookies from Oh She Glows, I decided what I would be making today.

For as healthy of a cookie as these are, they sure are delicious!  Not too sweet, subtly spiced..so perfect for breakfast!  These cookies don't spread out much, so I pulled them out half way through baking and squashed them down with a fork like you would for a peanut butter cookie.  That makes them feel a little bit bigger (although they're still very small!).

Carrot Cake Breakfast Cookies
adapted from Oh She Glows
yields about 16 cookies
1/2 cup whole wheat flour
1/4 cup rolled oats
2 T ground flax seeds
1/4 cup unsweetened coconut
1/2 t baking powder
1/4 t salt
1/4 cup chopped walnuts
1/2 cup shredded carrots
1/4 cup raisins
1/4 cup maple syrup (I used slightly less)
1/4 cup applesauce
1/2 t fresh ginger, grated
dash of cinnamon
1/2 t vanilla

Combine oats, flour, flax seeds, cinnamon, salt and baking powder in a large bowl.  Add the nuts, carrots, coconuts and raisins and stir to combine.  In a small bowl, whisk together the applesauce, maple syrup, vanilla and ginger.  Add to the dry ingredients and stir until fully incorporated.
Form the dough into little balls (tablespoon) and place onto a parchment lined baking sheet about 2 inches apart.  Squish down with a fork, in a criss-cross manner.  Bake for about 12 minutes at 350ºF.  Allow to cool for about 10 minutes.