Morning Glory Breakfast Cookie

Ingredients

• 1/4 tsp baking soda
• 1 tsp kosher salt
• 2 tbsps golden roasted flaxseed with whole seeds
• 1/2 cup dry old fashioned oats
• 1/4 cup dried cranberries
• 43 g raw pumpkin seeds
• 2 cups unsweetened flaked coconut
• 3/4 cup shredded carrots
• 3/4 cup chopped walnuts
• 1/2 cup nonfat plain greek yogurt
• 1/2 cup organic virgin coconut oil
• 1 large egg
• 1/2 cup whole wheat flour
• 5 1/2 tbsps 100% maple syrup
• 2 tsps cinnamon
• 1/4 tsp baking powder (sodium aluminum sulfate, double acting)

Directions

1. Pre-heat oven to 375°F. Whisk flour, cinnamon, salt, baking powder, and baking soda in a medium bowl.
2. Mix carrot, egg, walnuts, oats, yogurt, coconut oil, pumpkin seeds, maple syrup, dried cranberries, flaxseeds, and 1/4 cup coconut flakes in a large bowl.
3. Add dry ingredients and mix well to incorporate. Let sit for 10 minutes at room temperature to thicken slightly.
4. Transfer remaining coconut flakes to a medium bowl. Scoop 1/4 cup batter into the bowl of coconut flakes to coat. Arrange coconut-coated batter in parchment-lined baking sheets, observing 2 inches gap in between. Flatten each ball slightly.
5. Bake cookies for 15-17 minutes or until golden. Let it cool.
6. Store cookies in an airtight container for 4-6 days at room temperature or freeze for up to 3 months.