Carrot cake breakfast cookies
It's like a healthy breakfast muffin in cookie form. Coconut oil, maple syrup, and fresh ginger work well to create a nice carrot cake flavour, however if you are without those ingredients you can try substituting with another light tasting oil of your choice, other liquid sweetener, and ground ginger. Keep in mind that the dough is very sticky so don’t be alarmed when you mix it up. It’s easiest to just scoop the dough with a spoon and drop it onto the baking sheet. They don’t have to look per
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- 1/2 cup(s) chopped pecans
- 3/4 cup(s) ground flax
- 1 cup(s) whole wheat pastry flour
- 1/2 cup(s) regular rolled oats
- 3/4 teaspoon(s) baking powder
- 1/4 teaspoon(s) kosher salt
- 2 teaspoon(s) grd cinnamon
- 1/3 cup(s) raisins
- 1 cup(s) lightly packed shredded carrots use finest grate
- 3 tablespoon(s) coconut oil (or other light tasting oil
- 1/2 cup(s) pure maple syrup
- 1/4 cup(s) applesause
- 1 tablespoon(s) fresh ginger grated
- 1 teaspoon(s) pure vanilla extract
- 1. Preheat the oven to 325F and toast the pecans for 10 minutes. Meanwhile, prepare the batter. In a large bowl, mix together the flax, flour, oats, baking powder, salt, cinnamon, and raisins.
- 2. Grate the carrots and ginger using the finest grate. In a small bowl, melt the coconut oil in the microwave for about 45-60 seconds. You want the oil hot so it doesn’t clump up when adding the cold wet ingredients. Now stir in the maple syrup, carrots, applesauce, grated ginger, and vanilla.
- 3. Remove the pecans from the oven and add to the dry ingredients. Increase oven temp to 350F. Now add the wet ingredients to the dry ingredients and mix well. The dough will be very sticky, but not to worry.
- 4. With a spoon, scoop about 13 cookies onto a lined baking sheet. They don’t spread much so you can spread them an inch apart. Bake for 14-15 minutes at 350F and allow to cool on baking sheet for 10 minutes and then transfer to a wire rack.
- Nutritional info per cookie: 186 kcals, 9 grams fat, 24 grams carbs, 5 grams fibre, 10 grams sugar, 4 grams protein. You also get 620 mg Omega-6 and 31 mg Omega-3 fatty acids per cookie thanks to all the flax.
This recipe is a personal recipe added by jdudeck and has not been tested or endorsed by MyRecipes.
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