Healthy Carrot Breakfast Cookies
These soft carrot cookies are perfect for breakfast and are a great healthy snack option for your kids. Plus they taste like carrot cake!
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INGREDIENTS
- 1 ¼ cup Fresh carrots, peeled, grated
- 1 ½ cup Whole wheat oats , (or oatmeal oats)
- 1 ½ cup Whole wheat flour
- 2 teaspoon Brown sugar
- ½ cup Olive oil
- 1 teaspoon Baking powder
- 1 teaspoon Dry ginger powder , (or 2 teaspoon freshly grated)
- 1 teaspoon Sesame seeds
- ¼ teaspoon Nutmeg
- 2 teaspoon Cinnamon powder
- Pinch of salt
INSTRUCTIONS
- Preheat the oven to 375 °F (190°C). Line a baking sheet with parchment paper.
- In a bowl combine grated carrots (the juicier carrots the better), olive oil, sugar. Mix until combined.
- Mix baking powder and flour. Then add oats, salt, spices. Stir until flour becomes sticky. The dough should be more rough looking.
- Leave it on aside for 10 min, so the oats can swell nicely in the moist mixture.
- Lay the dough onto the prepared baking sheet and gently flatten the dough with wet fingers to about 1 cm thick.
- Cut the cookies into rectangle (or square) shape.
- Bake 20 min or until the cookies become firm on the edges and slightly golden brown.
NOTES
Us standard Cup size, for correct measurements see this chart
For serving: If you have a sweet tooth like me, drizzle with some honey and serve!
Whole grain Carrot cake cookies can be stored in an airtight container (a cookie jar) and are best enjoyed 2-3 days, in a fridge for 5. You can also freeze them (up to 3 months) and warm up in a toaster or simply unfreeze them the night before.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 76kcalCarbohydrates: 8.1gProtein: 1.2gFat: 4.5gSaturated Fat: 0.7gSodium: 11mgPotassium: 32mgFiber: 0.6gSugar: 0.6g
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