Think of these textured, dense treats as chewy muffin tops that forgot to be unhealthy.
Recipe information
Yield
Makes 14
Ingredients
Preparation
Step 1
Preheat oven to 375°. Whisk flour, cinnamon, salt, baking powder, and baking soda in a medium bowl.
Step 2
Mix carrot, egg, walnuts, oats, yogurt, oil, pepitas, maple syrup, raisins, flaxseeds, and ¼ cup coconut flakes in a large bowl. Add dry ingredients and mix well to combine. Let sit 10 minutes at room temperature to thicken slightly. Transfer remaining 2 cups coconut flakes to a medium bowl.
Step 3
Scoop scant ¼-cupfuls directly into bowl of coconut flakes and toss gently to coat (dough will be sticky). Arrange coconut-coated dough on 2 large, parchment-lined baking sheets, spacing 2" apart. Flatten each ball slightly.
Step 4
Bake cookies until coconut is golden and tops spring back when touched, 15–17 minutes. Let cool.
Step 5
Do Ahead: Cookies can be made 4 days ahead. Store in an airtight container at room temperature.
