Morning Glory Breakfast Cookie

Ingredients

• 1/4 tsp baking sodaNutrition
• 1 tsp kosher saltNutrition
• 2 tbsps golden roasted flaxseed with whole seedsNutrition
• 1/2 cup dry old fashioned oatsNutrition
• 1/4 cup dried cranberriesNutrition
• 43 g raw pumpkin seedsNutrition
• 2 cups unsweetened flaked coconutNutrition
• 3/4 cup shredded carrotsNutrition
• 3/4 cup chopped walnutsNutrition
• 1/2 cup nonfat plain greek yogurtNutrition
• 1/2 cup organic virgin coconut oilNutrition
• 1 large eggNutrition
• 1/2 cup whole wheat flourNutrition
• 5 1/2 tbsps 100% maple syrupNutrition
• 2 tsps cinnamonNutrition
• 1/4 tsp baking powder (sodium aluminum sulfate, double acting)Nutrition

Directions

1. 1Pre-heat oven to 375°F. Whisk flour, cinnamon, salt, baking powder, and baking soda in a medium bowl.
2. 2Mix carrot, egg, walnuts, oats, yogurt, coconut oil, pumpkin seeds, maple syrup, dried cranberries, flaxseeds, and 1/4 cup coconut flakes in a large bowl.
3. 3Add dry ingredients and mix well to incorporate. Let sit for 10 minutes at room temperature to thicken slightly.
4. 4Transfer remaining coconut flakes to a medium bowl. Scoop 1/4 cup batter into the bowl of coconut flakes to coat. Arrange coconut-coated batter in parchment-lined baking sheets, observing 2 inches gap in between. Flatten each ball slightly.
5. 5Bake cookies for 15-17 minutes or until golden. Let it cool.
6. 6Store cookies in an airtight container for 4-6 days at room temperature or freeze for up to 3 months.

Nutrition per serving

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