Carrot Cake Breakfast Cookies
Ingredients
- 1 cup oats
- 1.5 mashed banana
- 1/3 cup peanut butter
- 2 tbsp maple syrup
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1/2 cup shredded carrots
- 1/3 cup chopped prunes or raisins
Icing
- 2 tbsp coconut butter
- 1 tbsp unsweetened almond milk
- 1 tbsp maple syrup
Preparation
Preheat oven to 350F.
In a bowl, mix together with a spatula (not a mixer): 1 cup oats, 1.5 mashed banana, 1/3 cup peanut butter, 2 tbsp maple syrup, 1 tsp cinnamon, 1/2 tsp ginger, and 1/2 tsp nutmeg.
Add 1/2 cup shredded carrots and 1/3 cup chopped prunes or raisins.
Bake for 18-20 minutes.
Let the cookies cool completely before adding the icing.
Icing
Mix together 2 tbsp coconut butter, 1 tbsp unsweetened almond milk, and 1 tbsp maple syrup.
Microwave for 10 seconds.
Let sit for 5-10 minutes to thicken up.
