Carrot Cake Breakfast Cookies
- Minutes to Cook:
- Number of Servings: 12
Ingredients
½ cup whole grain flour (or any combination of flours)2 scoops protein powder (all natural, vanilla or cinnamon flavored works well)1/2 teaspoon baking powder1/4 teaspoon salt1/2 teaspoon cinnamon2 tablespoons unsweetened applesauce1/4 cup coconut oil3 tablespoons coconut sugar1/3 cup sucanat 1 teaspoon vanilla2 egg whites1 teaspoon grated orange zest1/2 cup oats, old fashioned or quick (not instant)2/3 cup shredded or grated carrots1/3 cup raisins1/4 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, sugar, sucanat, applesauce and vanilla. When well mixed, add the egg whites 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.
Scoop mixture into 12 evenly sized and spaced balls onto a parchment lined baking sheet – they should be a bit larger than golf balls, but quite smaller than tennis balls. (Use a ¼ cup measuring tool, filling slightly less than the scoop.)
Bake for 20 minutes.
Serving Size: 12 cookies
In a small bowl, thoroughly mix together the flour, baking powder, salt and cinnamon; set aside.
In a large bowl, mix together the oil, sugar, sucanat, applesauce and vanilla. When well mixed, add the egg whites 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.
Scoop mixture into 12 evenly sized and spaced balls onto a parchment lined baking sheet – they should be a bit larger than golf balls, but quite smaller than tennis balls. (Use a ¼ cup measuring tool, filling slightly less than the scoop.)
Bake for 20 minutes.
Serving Size: 12 cookies
Nutritional Info Amount Per Serving
- Calories: 150.1
- Total Fat: 6.6 g
- Cholesterol: 0.2 mg
- Sodium: 95.5 mg
- Total Carbs: 17.1 g
- Dietary Fiber: 1.6 g
- Protein: 6.4 g
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