Healthy Carrot & Oat Breakfast Cookies with Greek Yogurt Glaze

By Stina

Ingredients

• FOR THE COOKIES:
• 1/3 cups Coconut Oil
• 1/4 cups Brown Sugar
• 1/4 cups Maple Syrup
• 1 whole Egg
• 1/2 teaspoons Vanilla
• 1 cup Grated Carrot
• 1/4 cups Unbleached All-purpose Flour
• 1/2 cups Whole Wheat Pastry Flour
• 1/2 teaspoons Baking Powder
• 1/8 teaspoons Baking Soda
• 1/4 teaspoons Salt
• 1/2 teaspoons Cinnamon
• 1/8 teaspoons Nutmeg
• 1/2 cups Rolled Oats
• FOR THE GLAZE:
• 2 Tablespoons Greek Yogurt
• 3 Tablespoons Powdered Sugar
• 1/4 teaspoons Vanilla
• Milk, If Needed

Details

Adapted from tastykitchen.com

Preparation

Step 1

For the cookies:
Preheat oven to 350ºF. Line a baking sheet with silicone baking mat and set aside. Cream coconut oil, brown sugar and maple syrup together until light and fluffy. Stir in egg, vanilla and carrot. Add in all remaining dry ingredients and stir until just combined. Scoop 8 heaping tablespoons of dough onto prepared mat and bake 10-12 minutes or until lightly browned and matte. Set aside to cool.

For the glaze:
In a small bowl, stir all ingredients for glaze together until smooth. Stir in a little milk if needed to reach a good drizzling consistency. Drizzle over warm cookies and serve