Egg Free Carrot Breakfast Cookies (Paleo + Grain Free)

Egg Free Carrot Breakfast Cookies (Paleo + Grain Free) 

For a while, I went through a hard oatmeal phase, but with the days getting a bit warmer, I opt for things I don’t have to cook. My current morning trend at the time: cookies for breakfast! They are perfecting for those busy weekday mornings, and make for a super easy meal prep breakfast.

They are packed with fruit and veggies and are incredibly delicious, I stuff them with pumpkin seeds, shredded coconut, banana and it is a perfectly delicious slightly sweet breakfast treat. I’ve been enjoying them with an iced chaga latte lately. It’s been the perfect weekday morning treat.

I keep them egg free and grain free by using cassava flour and flaxseeds, the combo creates a hearty, yet light cookie. As you babes know I am all about using cassava flour in my baked goods, it has turned into my go-to baking flour for its unique texture in gluten-free baked goods. I like using Otto’s Cassava Flour I glaze them with melted coconut butter and my day is instantly on cloud nine.

Alright, my loves gotta go, I am trying to finish packing my closet and a few more things in my bedroom.

Egg Free Carrot Breakfast Cookies (Paleo + Grain Free)

1.5 cup of cassava flour, I used Otto’s Cassava Flour

1/4 cup of ghee, I like using Fourth & Heart Vanilla Ghee

1.5 cup of shredded carrots, use the finer grater for half and the thicker for the rest

1 mashed banana and one cut up into chunks

3 T of maple syrup

1 tsp of cinnamon, baking powder, soda

a pinch of salt

1/4 cup of each pumpkin seeds and unsweetened flaked coconut

2 T of ground flaxseeds

3/4 cup of water

1/4-1/2 cup of coconut butter to drizzle over them when ready to serve.

Preheat oven to 350 degrees and line a large baking sheet with parchment paper.

In a large bowl add the ghee, maple syrup, the flaxseeds, salt, and water. Mix together and then add all the ingredients but the seeds and coconut. When mixed, fold in the seeds and coconut.

Scoop into 1/4 cup batter for each cookie onto the lined baking sheet. Bake for 15-18 minutes, or until lightly browned. Cool on pan for about 5 minutes before drizzling the coconut butter. When cookies are completely cool, they can be stored in a glass airtight jar.

If you make these amazing egg free carrot breakfast cookies (grain free + paleo) let me know by commenting below or tag your photo #followourpassionstyle