These cookies are vegan, gluten free and packed with wholesome ingredients. A mix of carrots, walnuts, raisins and spices results in a cookie that’s crispy around the edges, but soft and muffin-like in the center. You would be very hard-pressed to tell that these breakfast cookies are gluten free.
Recipe and photo courtesy of Amanda Maguire from Pickles and Honey.
Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
Prepare the flax eggs by combining the ground flax seeds and warm water in a small bowl. Stir and allow to thicken for 3 minutes.
In a large bowl, combine the sunflower seed butter, maple syrup and avocado oil. Stir in the flax "eggs." Add the flour, rolled oats, cinnamon, ginger, baking powder, baking soda and salt. Mix until combined, then fold in the shredded carrots, coconut, walnuts and raisins.
Use an ice cream scoop (about 1/4 cup) to portion the batter for each cookie onto the prepared baking sheet. Bake for 20-22 minutes, or until lightly browned. Cool for 5 minutes, then transfer to a wire rack to cool completely.