Carrot Cake Breakfast Cookies

Directions

1. Preheat the oven to 375°F. Line a large rimmed baking sheet with parchment paper.
2. In a large bowl, combine the oats, flour, baking powder, cinnamon, salt and ginger. Whisk to blend.
3. Add the carrots, pecans and raisins and stir to combine.
4. In a medium bowl, combine the honey and coconut oil. Whisk until blended. Pour the liquid mixture into the flour mixture and stir until just combined. The dough might be rather wet, but don’t worry.
5. Drop ¼-cup scoops of dough onto the prepared baking sheet. Leave several inches of space around each one. Use the palm of your hand to gently flatten each cookie to about ¾-inch thick.
6. Bake until the cookies are golden and firm around the edges, 15 to 17 minutes. Cool the cookies on the baking sheet on a cooling rack for 10 minutes, and then carefully transfer the cookies to the rack to cool completely.
7. Leftover breakfast cookies will keep, covered, at room temperature for up to two days, in the refrigerator for up to five days and in the freezer for up to three months.