Carrot Cake Breakfast Cookies
Adapted from “The School Year Survival Cookbook” by Laura Keogh and Ceri Marsh (Random House, July 2017, $29.95)
What kid doesn’t like cookies, especially for breakfast?
But the joke’s on them — they’ll never know these hardworking morning treats are good for them. Carrots are one of the best sources for betacarotene, which the body turns into vitamin A and plays an important role in maintaining healthy vision.
These cookies are not very sweet, so you may want to add raisins. My husband thought there were the ultimate bedtime snacks.
Makes 2 dozen cookies
1 cup oats
¾ cup whole wheat flour
1½ teaspoons baking powder
1 teaspoon cinnamon
¼ teaspoon salt
1 egg
1 teaspoon vanilla
½ cup maple syrup
¼ cup brown sugar
2 tablespoons butter, melted
¾ cup finely grated carrots (2 medium)
½ cup raisins (optional)
Instructions: Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
In medium bowl, stir together oats, flour, baking powder, cinnamon and salt. In a large bowl, whisk together egg, vanilla, maple syrup, brown sugar and melted butter. Add dry ingredients to the wet ones and stir to combine. Add carrots and raisins, if using, and stir until just combined. Chill dough for ½ hour.
Drop tablespoon-size balls of dough onto the baking sheets, leaving an inch or 2 between each. Bake for 13 to 15 minutes, until cookies are brown at the edges and just set on top. Let cool for a few minutes before transferring to a rack to cool completely. Will keep in an airtight container for up to 5 days or freeze for up to a month.