CARROT CAKE BREAKFAST COOKIES

~Makes approximately 15 medium cookies, gluten-free option, dairy-free

- 1 ¼ cup oatmeal, use gluten free oats if desired (pulse in a food processor 4 times if not quick oats)

- ½  cup almond flour

- ½ cup milled flaxseed

- ½ cup unsweetened coconut flakes

- 2 TBSP coconut oil

- 1 ½ teaspoon baking powder

- 1 ½ teaspoon ground cinnamon

- ¼ teaspoon allspice

- ⅓ teaspoon ground cloves

- 1 very ripe medium banana (mashed)

- ¾ cup grated carrots

- 8 large dates (pitted and chopped)

- 1 room temperature large egg

- 1 teaspoon vanilla

- ⅛ teaspoon fine sea salt

- ½ cup pure maple syrup

     Pre-heat the oven to 325 degrees and line a baking sheet with parchment paper. Drop the dough into 15 rounded scoops (I used a cookie scoop) on the baking sheet. Bake for 13-15 minutes or until the bottom of the cookies is golden brown and the cookie seems firm. The cookies will not spread much. Let the cookies cool in order to set prior to eating or serving.