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:

Quickview
74k Calories
1g Protein
2g Total Fat
11g Carbs
5% Health Score
Limit These
Calories
74k
4%

Fat
2g
4%

  Saturated Fat
1g
9%

Carbohydrates
11g
4%

  Sugar
2g
3%

Cholesterol
7mg
3%

Sodium
32mg
1%

Get Enough Of These
Protein
1g
4%

Manganese
0.5mg
25%

Vitamin A
903IU
18%

Selenium
4µg
7%

Phosphorus
69mg
7%

Fiber
1g
6%

Vitamin B2
0.09mg
5%

Magnesium
18mg
5%

Potassium
128mg
4%

Vitamin B1
0.05mg
3%

Copper
0.06mg
3%

Iron
0.57mg
3%

Calcium
30mg
3%

Vitamin E
0.44mg
3%

Zinc
0.38mg
3%

Vitamin B3
0.43mg
2%

Vitamin B6
0.04mg
2%

Folate
6µg
2%

Vitamin B5
0.12mg
1%

covered percent of daily need
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