Who says you can't have cookies for breakfast? You can when they are as delicious and healthy as these! All of the flavors from carrot cake but in a cookie that's easy to grab and go when you're on the run.
I'm the type of person that likes to change up my breakfast routine from time to time. Oatmeal is something that I will eat fairly often, and this recipe is the perfect way to basically have oatmeal in cookie form.
Give this recipe a try, you'll be wanting cookies for breakfast everyday!
Carrot Breakfast Cookie
Yield: 15 cookies
Ingredients:
1 c. instant oats
3/4 c. whole wheat flour
1 ½ tsp. baking powder
2 tsp. ground cinnamon
¼ tsp. ground nutmeg
¼ tsp. clove
¼ tsp. salt
2 tbsp. coconut oil melted and slightly cooled
1 large egg white, room temperature
1 tsp. vanilla extract
1/4 c. + 2 tbsp. pure maple syrup
¼ c. + 2 tbsp. almond milk (or milk of choice), room temperature
3/4 c. freshly grated carrot, peeled
¼ c. raisins (optional)
Directions:
In a medium bowl, whisk together the dry ingredients. Those include; oats, flour, baking powder, cinnamon, nutmeg, and salt.
In a separate bowl, whisk together the coconut oil, egg white, and vanilla. Stir in the maple syrup and milk.
Add in the dry flour mixture, stirring just until incorporated. Gently fold in the carrots. Chill the cookie dough for 30 minutes.
Preheat the oven to 325°F, and line a baking sheet with parchment paper.
Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten to about ½ inch thick with a spatula. They can be closer together than most cookie because they aren't going to spread. Bake at 325°F for 10-13 minutes.
Cool on the pan for 10 minutes before transferring to a wire rack.
*Notes-
- You could also add raisins or chopped nuts to these cookies. Simply fold them in at the same time as the shredded carrot.
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