Carrot Cake Breakfast Cookies

I am always looking for a quick out the door breakfast. These are awesome, high in fiber and low in sugar, and great to eat on the way to work.

Carrot Cake Breakfast Cookies Makes 12-15 cookies

1 Cup old fashion Oatmeal 1 Cup Whole Wheat Flour 1 ½ teaspoons Baking Powder 1 ½ teaspoons Cinnamon ½ teaspoon Salt ¼ teaspoon ground ginger ½ Cup Honey or Maple Syrup ¼ Cup Vegetable Oil or melted Butter 1 Egg, beaten 1 ½ Cup grated Carrots 1 cup chopped Pecans, Walnuts, or Sunflower Seeds ¼ Cup Raisins

In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, salt and ginger. In a separate bowl, whisk together the Honey, Oil and egg. Add to the oat mixture and add the carrots, nuts, and raisins. Stir to just combine. Chill the dough for at least 30 minutes, to moisten the oatmeal.

Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Drop cookie dough into 12-15 scoops onto the baking sheet, and bake for 12-15 minutes, or until edges are browned. Cool on the baking sheet for 15 minutes and then remove onto a wire rack.

I freeze them so I can eat one for breakfast whenever I want.

**To make Gluten Free use Gluten Free Oats and Gluten Free Flour instead of wheat flour and 1 Tablespoons Flax Seeds OR 1 Tablespoon Psyllium Husk Powder and 1 teaspoon xanthium gum.