Carrot Cake Breakfast Cookies
Ingredients
- 1 ½ cups quick-cooking rolled oats
- 1 cup almond flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¾ teaspoon kosher salt
- ¼ teaspoon ground nutmeg
- 1 large egg plus 1 egg white
- ½ cup unrefined coconut oil, melted
- ⅓ cup pure maple syrup
- 1 ½ teaspoons pure vanilla extract
- 1 ½ cups packed freshly grated carrots (from 4 medium carrots, about 8 ounces total)
- ½ cup walnuts, chopped
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