Carrot Cake Breakfast Cookies
What kid doesn’t like cookies, especially for breakfast? But the joke’s on them — they’ll never know these hard-working morning treats are good for them. Carrots are one of the best sources for beta-carotene, which the body turns into vitamin A and plays an important role in maintaining healthy vision.
These cookies are not ver y 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 teaspoon vanilla
½ cup maple syrup
¼ cup brown sugar
2 tablespoons butter, melted
¾ cup finely grated carrots (2 me
½ cup raisins (optional)
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 dr y 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-sized 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 air tight container for up to 5 days or freeze for up to a month.