Who doesn't love breakfast cookies? I sometimes make these on Sunday afternoon for tea time when I have a little bit of homemade coconut milk that needs to be used up. Then I have a batch of cookies for breakfast the following day. If you prefer to use sprouted oats, you can order them here. These cookies use all of our family favorite pantry items and exclude all top allergens.
What you need:
2 cups oat flour
2 cups rolled oats
1-2 cups shredded carrots (1 giant carrot or 2 medium carrots)
2 tablespoons coconut oil
1 teaspoon salt
1/2 cup homemade coconut milk
1/2 cup unsulphured blackstrap molasses
Handful of raisins or chopped unsulphered dried apricots
Handful of shredded unsulphured coconut
What to do:
Set oven to 350 degrees
Prepare baking sheet with baking paper
Grind oats to oat flour in TM, 30 seconds, speed 9. Set aside.
Chop carrots in TM bowl
Add back in the oat flour to TM bowl as well as the rest of the ingredients
Mix on reverse blade, speed 3 for about 15 seconds
Form into balls, flatten slightly, and bake for 15 min at 350 degrees
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