Carrot Cake Breakfast Cookies - Joanna Hart

     While these look deceivingly like cookies, they honestly are healthy enough to eat as a breakfast item.  They're chewy, soft, and dense...almost like a granola bar.  I made a batch of these and they were gone before the day's end.  They have a nice cinnamon spice flavor and are a perfect compliment to a cup of tea.  Give these a try!

Carrot Cake Breakfast Cookies

(makes about 1 dozen)

1 cup white whole wheat or all purpose flour (4 ½ oz)
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/3 cup vegetable oil  (you can also use half applesauce/half oil)
3 tablespoons granulated sugar
1/3 cup packed dark brown sugar
1 teaspoon vanilla
1 large egg   (I used Egg Beaters)
1/2 teaspoon grated orange zest
1/2 cup oats, old fashioned or quick (not instant)
2/3 cup shredded or grated carrots
1/2 cup raisins
1/3 cup toasted, chopped pecans or walnuts

Preheat oven to 350 degrees F.

In a small bowl, thoroughly mix together the flour, baking powder, salt and cinnamon; set aside

In a large bowl, mix together the oil, granulated sugar, dark brown sugar and vanilla. When well mixed, add the egg and orange zest and beat for another 20-30 seconds. Add the flour mixture to the sugar mixture and stir until flour is absorbed. Stir in oats, carrots, raisins and nuts.

Using a ¼ cup measure, scoop up big mounds of dough.  Place on ungreased parchment-lined cookie sheets and bake for 20 minutes.

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