Carrot Cake Breakfast Cookies

Carrot Cake Breakfast Cookies

Okay, I know everyone is writing blog posts about making amends for all the cookies that got consumed over the holidays. And we did more than our share of that around here. So, maybe it seems wrong that my Back on the Wagon week post is about, um, cookies. But stay with me. These aren’t decadent, chocolate, sprinkle-covered, candy-studded cookies. They’re veggie-packed, fibre-rich, go ahead and have another cause they’re healthy breakfast cookies!

For real, these are yummy, filling and easy to eat on the run. You can bake a batch on Sundays and be ahead of the game all week. They’re great for breakfast alongside some Greek yogurt and berries but they also pack into a school lunch or make a great after school/before practice snack.

I’ve got a container of coconut oil in the fridge that I want to use so I included it here but no worries if you don’t have it – just used melted butter instead and the result will be the same.

carrotcakecookies

Carrot Cake Breakfast Cookies

Ingredients

  • Makes: 12 cookies
  • Prep time: 40 minutes
  • Total time: 55 mintues
  • 1 cup (250 ml) oats
  • 3/4 cup (175 ml) whole wheat flour
  • 1 1/2 tsp (7 ml) baking powder
  • 1 tsp (5 ml) cinnamon1/4 tsp (1 ml) salt
  • 1 egg
  • 1 tsp (5 ml) vanilla
  • 1/2 cup (125 ml) maple syrup
  • 2 Tbsp (30 ml) coconut oil, melted or unsalted butter melted
  • 3/4 cup (175 ml) grated carrots

Method

Preheat the oven to 350 degrees and line two baking sheets with parchment paper; set aside.

In a large bowl, mix together the oats, flour, baking powder, cinnamon and salt.

In another bowl, whisk together the egg, vanilla, syrup and either the coconut oil or butter.

Add the dry to the wet until just combined. Now stir in your carrots.

If you’ve got time, chill your dough for about half an hour. This will stop it from spreading out too much in the oven. If you don’t have time, not to worry, you’ll have thinner but still delicious cookies.

Drop tablespoon-sized balls of dough onto the sheets and leave about an inch or two between each cookie.

Bake for 12 to 15 minutes.

Let the cookies cool for a few minutes before removing to a rack to cool completely.

They’ll keep in an airtight container for five days or freeze for a month.

 

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