Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper or silicone baking sheet.
2. In a large bowl, combine the oats, flour, baking powder, cinnamon, salt, and ginger. Whisk to blend. Add the carrots, pecans, and raisins and stir to combine.
3. In a medium bowl, combine the honey and coconut oil. Whisk until blended.
4. Pour the liquid mixture into the flour mixture and stir just until combined. The dough might be rather wet, but don’t worry.
5. Drop 1/4-cup scoops of dough (an ice cream scoop with a wire scraper is perfect for this) onto the prepared baking sheet, leaving several inches of space around each one. Us the palm of your hand to gently flatten each cookie to about 3/4 inch thick.
6. Bake until the cookies are golden and firm around the edges, 15 to 17 minutes. Cool the cookies on the baking sheet on a cooling rack for 10 minutes, then carefully transfer the cookies to the rack to cool completely (otherwise, the bottoms can brown too much). Leftover breakfast cookies will keep, covered, at room temperature for up to 2 days, in the refrigerator for up to 5 days, and in the freezer for up to 3 months.