Carrot cake breakfast cookies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 13 |
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Ingredients:
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 |
Directions:
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.
5. 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.
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