Paleo Carrot Cake Breakfast Cookies

Preheat oven to 350 degrees F.
Line baking sheets with parchment paper.
In a large bowl, stir together Oats, Almond Flour, Flaxseed, Cinnamon, Nutmeg, Baking Soda, and Salt.
In a medium bowl or liquid measuring cup, whisk together Applesauce, Honey (or Maple Syrup), Eggs, and Vanilla. Mix in the melted Coconut Oil.
Pour the wet ingredients into the dry and stir until just combined. Gently fold in the grated Carrot and Apple.
Use a large scoop or measuring cup to drop 1/4-cup portions of dough onto the prepared baking sheets. Use your fingers to gently shape the cookies and flatten slightly, as they won’t flatten on their own during baking.
Bake around 15 minutes, until set and lightly golden. These are definitely best on the slightly underbaked side, in my opinion. (If baking more than one pan at a time, be sure to rotate the pans halfway through the baking time.)
Let cookies cool on the baking sheet for a few minutes before removing to a wire rack to cool completely.
Enjoy!