Carrot Cake Breakfast Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 cup Oatmeal, Quaker Oats, Quick 1 Minute, 1/2 cup dry oats 1 cup Whole Wheat Flour 1 tsp Baking Powder 1 tsp Cinnamon, ground .50 tsp Salt .25 tsp Ginger, ground 1.5 cup Carrots - grated per cp (by BECKAFANO) 1 cup, chopped Walnuts .25 cup, packed Raisins, golden seedless .50 cup Honey .50 cup Coconut Oil
1). 375 degrees preheat oven. Line cookie sheet with parchment paper.
2). Combine 1st 6 ingredients, whisk to blend. Then add carrots, pecans or walnuts, and raisins stir to combine.
3). In smaller bowl combine the honey and coconut oil. Whisk until blended. Add to the cloud mixture and stir. Mixture will be rather wet.
4). Drop .25 cup scoops on to parchment paper, leave several " of space , between cookies. Flatten cookies with palm of hand, to 3/4" thick.
5). Bake 15 to 17 minutes until golden and firm around the edges. Cool 10 minutes, cool on racks. Keep in refrigerator for 5 days.
Serving Size: 10 large cookies
Number of Servings: 10
Recipe submitted by SparkPeople user TRUSTOBEY2.
2). Combine 1st 6 ingredients, whisk to blend. Then add carrots, pecans or walnuts, and raisins stir to combine.
3). In smaller bowl combine the honey and coconut oil. Whisk until blended. Add to the cloud mixture and stir. Mixture will be rather wet.
4). Drop .25 cup scoops on to parchment paper, leave several " of space , between cookies. Flatten cookies with palm of hand, to 3/4" thick.
5). Bake 15 to 17 minutes until golden and firm around the edges. Cool 10 minutes, cool on racks. Keep in refrigerator for 5 days.
Serving Size: 10 large cookies
Number of Servings: 10
Recipe submitted by SparkPeople user TRUSTOBEY2.
Nutritional Info Amount Per Serving
- Calories: 314.6
- Total Fat: 19.8 g
- Cholesterol: 0.0 mg
- Sodium: 177.9 mg
- Total Carbs: 35.0 g
- Dietary Fiber: 3.9 g
- Protein: 4.8 g
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