Car­rot Cake Break­fast Cook­ies

The Hazleton Standard-Speaker - - FOOD / HOME - — Adapted from “The School Year Sur vi­val Cook­book”

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 egg

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.

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