Delicious healthy carrot cake cookies bursting with coconut, raisins and pecans. These naturally sweetened carrot cake oatmeal cookies taste just like the carrot cake you know and love but are healthy enough to enjoy for breakfast!
Feel free to leave out the raisins, pecans or coconut if you do not prefer them. You can also substitute any nut or dried fruit.
TO MAKE VEGAN: Replace egg with half a large banana or a flax egg.
TO MAKE GLUTEN FREE: I recommend an all purpose GF flour for the whole wheat. You can also try chickpea flour.
You can also use 1/4 cup of melted butter instead of coconut oil if you aren't dairy free and prefer to bake with butter.
Feel free to sub brown sugar with coconut sugar or with maple syrup. Note that if you use maple syrup your cookies will be more cake-like.
If you like cream cheese (and aren't DF), try adding a heaping tablespoon of softened cream cheese to the glaze before you mix it up; it makes the glaze super creamy and delicious!