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.