CARROT CAKE BREAKFAST COOKIES
By Cheryl Coleman
For a tasty alternative to traditional breakfasts, try these Carrot Cake Breakfast Cookies. Soft, thick and full of fresh carrots, apples and raisins they contain whole grains and are refined sugar free. They will keep well in a tightly closed container in the fridge or freezer for up to two months, but don't expect them to last that long!
- 2 Cups old-fashioned Oats (raw)
- 1 Cup Flour
- 1 Cup Whole Wheat Flour
- 2 Teaspoons Cinnamon
- 1/2 Teaspoon Nutmeg
- 1/2 Teaspoon Salt
- 1 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- 1 Cup unsweetened Applesauce
- 1/2 Cup Honey
- 2 Eggs
- 2 Teaspoons Vanilla
- 1/4 Cup unsalted Butter, melted
- 1 Cup grated Carrots (about 2 medium)
- 1 Cup grated Apple (1 medium)
- 1 Cup Raisins
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In a large bowl, combine oats, flours, cinnamon, nutmeg, salt, baking soda and baking powder.
- In a medium bowl combine applesauce, honey, eggs and vanilla. Whisk together. Add melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in carrots, apples and raisins.
- Using a large scoop or 1/4 Cup measure, drop portions of the dough onto prepared baking sheet. Gently flatten the cookies because they won't flatten on their own during baking.
- Bake 12-15 minutes, until set and lightly golden.
- Let cookies cool on the baking sheet for a few minutes before removing to a cooling rack to cool completely.
Makes 15-18 large cookies.