Monday, January 19, 2015
Yummy Carrot Cake Breakfast Cookies
My kids like them without nuts and with chocolate chips; I much prefer them chocked full of walnuts and raisins. Try a combination that fits your family's likes. These will keep on the counter in a zip lock bag for a few days. If you have any left over you can freeze them. Enjoy!!
1 1/2 cups whole wheat pastry flour
1/2 cup wheat germ
1/2 cup coconut sugar (you can sub in brown sugar if you don't have coconut sugar)
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
2 Tbl coconut oil, melted, OR olive oil
1 Tbl ground flax + 3 Tbl water (to make a flax egg) OR 1 egg
1/2 cup unsweetened natural applesauce
1/2 cup almond milk (or milk)
1 1/2 cups of shredded carrots (about three carrots)
Add ins - use what you like or use nothing at all:
(My favorite is walnuts and raisins. My kids like just chocolate chips)
1/2 Enjoy Life dairy-free chocolate chips OR chocolate chips
1/2 cup chopped walnuts
1/3 cup raisins
Preheat oven to 375F
If you are making a flax egg instead of using a regular egg, make it first because it needs to sit and thicken. To make a flax egg: In a small bowl, combine 1 Tbl ground flax seed with 3 Tbl filtered water. Give the mixture a little stir and let sit for 10 minutes. The mixture will thicken and when used in place of an egg, it will act as a binder.
Put whole wheat pastry flour, wheat germ, coconut sugar, baking powder, salt, cinnamon, ginger, and nutmeg in a large bowl. Use a whisk to combine all ingredients together.
In another medium bowl, combine oil, applesauce, almond milk, and flax egg OR regular egg. Fold in shredded carrots.
Add wet mixture to the dry mixture and stir until combined. Add whatever add-ins you are using.
Use a cookie scoop to scoop mixture on to a lightly greased cookie sheet. Bake for 17-18 minutes. Remove cookies from the oven and let cool on the tray for 10 minutes before transferring to a plate. Enjoy!