Carrot Cake Breakfast Cookies
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Carrot Cake Breakfast Cookies calories by ingredient
Introduction
At just 150 calories each, these carrot cake cookies are wholesome enough to eat for breakfast. We like them with a tall glass of milk. At just 150 calories each, these carrot cake cookies are wholesome enough to eat for breakfast. We like them with a tall glass of milk.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 powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
2 tablespoons unsweetened applesauce
1/4 cup coconut oil
3 tablespoons coconut sugar
1/3 cup sucanat
1 teaspoon vanilla
2 egg whites
1 teaspoon grated orange zest
1/2 cup oats, old fashioned or quick (not instant)
2/3 cup shredded or grated carrots
1/3 cup raisins
1/4 cup toasted, chopped pecans or walnuts
Tips
You can cut out the protein powder and use 1 full cup of flour instead if you want this as more of a treat or do not feel the need/want for extra protein in your diet. I like it this way to keep me full for longer.
Directions
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
