These Carrot Cake Breakfast Cookies were super easy to throw together.  They baked up perfecty, soft on the inside and had a nice crunch on the outside.  My husband doesn't like coconut so I substituted with pecans and raisins and they are so addictive!  

I made these mainly so that my husband would have a healthier grab and go option when he's rushing out the door.  I love that I can make these on the weekend and they'll be ready for him all week...well as long as I save him some and don't eat them all!  Thank you Ceri Marsh Laura Keogh, Sweet Potato Chronicles for the great recipe!