I love having these on my countertop in the morning, or double batch baking these and freezing them. It makes my “rushing mornings” seem more successful…especially since I’m grabbing a healthy choice for breakfast on the go.

INGREDIENTS

2 1/4 Cups Old Fashioned Rolled Oats (Use Gluten Free if Needed)

1 Cup Oat Flour (Use Gluten Free if Needed)

1/2 Cup Ground Flaxseed Meal

2 Tsp Cinnamon

1/2 Tsp Nutmeg/Ground Ginger

1/2 Tsp Baking Soda

1/2 Tsp Salt

1 Cup Unsweetened Applesauce

1/2 Cup Honey/ Pure Maple Syrup

1 Large Egg/1 Medium Banana

2 Tsp Vanilla Extract

1/4 Cup Unsalted Butter/Coconut Oil Melted

1 Cup Carrots Grated (About 2 Medium Carrots)

1 Cup Grated Granny Smith/Fuji Apple

THE HOW TO

Preheat oven to 350’

Line baking sheets with parchment paper or silicone mats.

In a large bowl mix together, oats, oat flour, flaxseed meal, cinnamon, nutmeg/ginger, baking soda, & salt.

In a medium bowl (mash bananas if using) mix together applesauce, honey/maple syrup, egg/banana, melted butter/coconut oil.

Mix wet bowl into dry bowl until just combined.

Fold in carrots and apple gently.

Drop about 1/4 cup balls onto baking sheets.

Flatten & shape cookies with fingers (I like to have a water bowl to wet my fingers as I go, they get sticky!).

Bake 15 minutes or until golden brown. (Rotate pan half way through if oven gets hot spots.)

Let cool on baking sheets for about 5 minutes before removing to a cooling rack to cool completely.

Perfect to sit on the counter for a couple of days. Refrigerate for up to a week. Freeze up to 6 months (If they last that long!)

Warm up for 30-45 seconds in the microwave.

Enjoy!!!