Breakfast Cookies

healthyish whole wheat flour cinnamon carrot egg walnut oat greek yogurt coconut oil pepita maple syrup raisin flaxseed coconut cookies

Chris Morocco

Makes 14

Source

Ingredients

½ cup whole wheat flour

2 teaspoons ground cinnamon

1 teaspoon kosher salt

¼ teaspoon baking powder

¼ teaspoon baking soda

1 large carrot (about 4 ounces), peeled, shredded (about ¾ cup)

1 large egg, beaten to blend

¾ cup chopped walnuts

½ cup old-fashioned oats

½ cup plain Greek yogurt

½ cup virgin coconut oil, melted, cooled if solid

⅓ cup pumpkin seeds (pepitas)

⅓ cup pure maple syrup

¼ cup golden raisins

2 tablespoons flaxseeds

¼ cup plus 2 cups coconut flakes

Method

Preheat oven to 375°. Whisk flour, cinnamon, salt, baking powder, and baking soda in a medium bowl.

Mix carrot, egg, walnuts, oats, yogurt, oil, pepitas, maple syrup, raisins, flaxseeds, and ¼ cup coconut flakes in a large bowl. Add dry ingredients and mix well to combine. Let sit 10 minutes at room temperature to thicken slightly. Transfer remaining 2 cups coconut flakes to a medium bowl.

Scoop scant ¼-cupfuls directly into bowl of coconut flakes and toss gently to coat (dough will be sticky). Arrange coconut-coated dough on 2 large, parchment-lined baking sheets, spacing 2" apart. Flatten each ball slightly.

Bake cookies until coconut is golden and tops spring back when touched, 15–17 minutes. Let cool.

Do Ahead: Cookies can be made 4 days ahead. Store in an airtight container at room temperature.