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Carrot Cake Breakfast Cookies

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Carrot Cake Breakfast Cookies
  • Prep Time 20 min
  • Total Time 60 min
  • Servings 12
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Inspired by our love for carrot cake, you’ll want this cookie on hand for a quick on-the-go breakfast or snack.

Ingredients

2
eggs, beaten
1/2
cup finely shredded carrot
1/4
cup melted unrefined or refined coconut oil
1/4
cup real maple syrup
1
teaspoon vanilla
2
cups Cascadian Farm™ Farm Stand Harvest organic vanilla, coconut and pumpkin seed granola
1/4
cup ground flaxseed
1
teaspoon ground cinnamon
1/2
teaspoon fine sea salt
2/3
cup golden raisins

Directions

  • 1 Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper.
  • 2 In large bowl, mix eggs, carrot, oil, maple syrup and vanilla. Stir in granola, flaxseed, cinnamon and salt. Stir in raisins.
  • 3 Using 1/4 cup measuring cup, place mounds of dough 3 inches apart on cookie sheets. Press dough to flatten to 1/2-inch thickness. (Dough will not spread during baking.)
  • 4 Bake 11 to 13 minutes or until set. Cool 15 minutes on cookie sheet. Store in tightly covered container in refrigerator up to 3 days or up to a month in the freezer.
Tips  

You can purchase coconut oil either unrefined or refined. Either will work well in this recipe. Unrefined coconut oil will give your cookies a slight coconut flavor whereas refined will not. Just be sure to measure it in its melted (liquid) form.

Cranberries or other dried fruits can be substituted for the golden raisins.

Nutrition Information 
No nutrition information available for this recipe
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