Carrot Cake Breakfast Cookies

• 1 12 cups rolled oats
• 1 cup quinoa flour
• 14 cup ground flax seeds
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 14 teaspoon salt
• 2 eggs, lightly beaten
• 12 cup unsweetened applesauce
• 12 cup honey
• 14 cup vegetable oil
• 2 cups shredded carrots
• 23 cup raisins
• 12 cup toasted almond, chopped

1. In a large bowl, whisk together oats, quinoa flour, flax seeds, cinnamon, baking soda and salt.
2. Stir in eggs, applesauce, honey and oil until just blended.
3. Gently fold in carrots, raisins and walnuts.
4. Drop by 2 tablespoons onto prepared baking sheets, 2 inches apart.
5. Bake one sheet at a time at 375 for 12-15 minutes, or until just set in the center.
6. Let cool for 5 minutes then transfer to a rack to cool.

rolled oats, quinoa flour, ground flax seeds, ground cinnamon, baking soda, salt, eggs, unsweetened applesauce, honey, vegetable oil, carrots, raisins, almond

Taken from www.food.com/recipe/carrot-cake-breakfast-cookies-507761 (may not work)