Search

Spiced Carrot Oat Cookies

xxoliviarussellxx
Jan 13, 2015
2 min read

I have never made a breakfast cookie before, but I was definitely excited when I saw this recipe. It hasn't been easy these past couple of weeks, with being in charge of making my own meals, for EVERY meal, but I'm managing. With my step dad still in hospital, I've taken on the role of chef for both myself and my mother whenever I can. Pretty much anything I can do to make things easier on her. Hopefully things return to normal soon. I enjoy making my own meals, but not getting up extra early to do it. That's why I look for any make ahead recipe I can find so that when morning comes, I can just grab and go.

These breakfast cookies are naturally sweetened with maple syrup and loaded with hearty naturals like oats, shredded carrots and if you want, walnuts and raisins — making them perfect for a quick breakfast. Make them on Sunday, and grab them for breakfast all week long. Comment below in the comment section and don't forget to SUBSCRIBE!

Spiced Carrot Oat Cookies

Makes 1 dozen cookies, adapted from

101 Cookbooks

1 cup whole wheat pastry flour 1 teaspoon baking powder 1 cup old-fashioned rolled oats 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground cloves 1/8 teaspoon ground nutmeg 1/2 cup pure maple syrup 1/2 cup coconut oil, melted enough to stir (I used applesauce because I hate the taste of coconut oil) 2/3 cup shredded carrots (from 1 medium carrot)

Optional: 1/2 cup walnuts, chopped 1/2 cup raisins

Ingredients:

Preheat the oven to 375°F with the rack in the top third of the oven. Line two baking sheets with parchment paper.

In a large bowl, whisk together the flour, oats, baking powder, and spices until well combined by hand. In a separate bowl whisk together the maple syrup and coconut oil (or applesauce). Mix until well combined. Stir in the carrots, walnuts and raisins. Add the wet mixture to the dry mixture and stir until well combined and a dough is formed.

Drop tablespoons of the dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Bake the cookies, one baking sheet at a time, until the cookies are lightly browned on the bottom and top, 10 to 12 minutes. Repeat with baking the second baking sheet of cookies. Transfer the cookies to a wire rack and cool completely before enjoying.