Carrot Cake Breakfast Cookies
Carrot Cake Breakfast Cookies is a morn meal that serves 24. Watching your figure? This dairy free and lacto ovo vegetarian recipe has 75 calories, 2g of protein, and 3g of fat per serving. For 22 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe from I Heart Eating has 20 fans. It will be a hit at your Easter event. From preparation to the plate, this recipe takes approximately 45 minutes. If you have coconut oil, cinnamon, egg, and a few other ingredients on hand, you can make it. Overall, this recipe earns a solid spoonacular score of 45%. Similar recipes include Carrot Cake Breakfast Cookies, Oh Mega Carrot Cake Breakfast Cookies, and Carrot Cake Quinoa Breakfast Cookies.
Servings: 24
Ingredients:
2 T. almond butter
1 ½ tsp baking powder
1 c. shredded carrots
1 ½ tsp cinnamon
1/4 c. shredded coconut
2 T. coconut oil
1 large egg
1/2 tsp. ground ginger
1/4 c. real maple syrup
1 c. old-fashioned rolled oats
1/2 c. raisins
1/4 tsp salt
1/2 tsp. vanilla extract
1 c. whole wheat flour
Equipment:
hand mixer
baking paper
baking sheet
oven
Cooking instruction summary:
With an electric mixer (either hand or stand), beat together maple syrup, coconut oil, and almond butter.Mix in egg and vanilla until well-combined, scraping down the sides as needed.Stir in flour, oats, baking powder, cinnamon, ginger, and salt until just combined.Stir in carrots, raisins, and shredded carrots.Cover, and chill for 1-2 hours.Preheat oven to 350 F, and line two baking sheets with silicone baking liners or parchment paper.Using tablespoon, drop dough onto prepared baking sheets.Bake for 8-10 minutes.Let cookies cool for at least 5 minutes on baking sheet before removing.
Step by step:
1. With an electric mixer (either hand or stand), beat together maple syrup, coconut oil, and almond butter.
2. Mix in egg and vanilla until well-combined, scraping down the sides as needed.Stir in flour, oats, baking powder, cinnamon, ginger, and salt until just combined.Stir in carrots, raisins, and shredded carrots.Cover, and chill for 1-2 hours.Preheat oven to 350 F, and line two baking sheets with silicone baking liners or parchment paper.Using tablespoon, drop dough onto prepared baking sheets.
3. Bake for 8-10 minutes.
4. Let cookies cool for at least 5 minutes on baking sheet before removing.
Nutrition Information:
covered percent of daily need
