If you’re looking for a great breakfast alternative, these cookies are it!
I pack these in my kids’ lunch boxes or serve them up for breakfast in a hurry.
Carrot Cake Cookies
yields 1 dozen cookies
1 C. finely shredded carrots
2 Tb. *coconut oil, melted
1 Tb. vegetable oil
1/2 C. pure maple syrup (you could also use brown rice syrup or agave nectar)
1/4 C. non-dairy vanilla yogurt
1 tsp. pure vanilla extract
1/2 C. old fashioned oats
1/2 C. ground flax seeds
1 Tb. hemp seeds
1 1/4 C. flour (use 1/2 whole wheat, 1/2 all purpose)
3/4 tsp. baking powder
1/4 tsp. sea salt
1 1/2 tsp. ground cinnamon
1/4 tsp. nutmeg
optional:  1/2 C. chocolate chips or dried fruit like raisins
Preheat oven to 350F.
In large bowl, stir together shredded carrots, coconut oil, vegetable oil, syrup (or liquid sweetener), yogurt and vanilla.
In separate large bowl, combine ground flax seeds, hemp seeds, flour, oats, baking powder, salt, cinnamon and nutmeg.
Add wet ingredients to dry and stir to combine.  Add optional chocolate chips or dried fruit.
Spray baking sheet with non-stick spray.
Using a spoon (or ice cream or cookie scooper), drop rounded cookies onto baking sheet and gently flatten using moistened fingers.  Place 2″ apart.
Bake for 10-12 minutes or until slightly browned.  They will not flatten very much and remain a bit chewy after cooking.
Let cool on wire cooling rack.  Store up to one week in air-tight container or freeze for later use.
Meet your beta-carotene quota with a cookie!
*I used Tropical Traditions Gold Label Virgin Coconut Oil and had great results.
(You can check out a video of how they’re product came about here.)
Disclaimer: Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose.  Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.
Coconut oil is also good for your skin…both inside and out.  I love to slather it on my kids after bath.  One of them even tries to eat it right from the jar!
If you’re looking for another healthy cookie, try these 

 

Carrot Cake Cookies
Serves: yields 1 dozen cookies
 
1 C. finely shredded carrots 2 Tb. *coconut oil, melted 1 Tb. vegetable oil ½ C. pure maple syrup (you could also use brown rice syrup or agave nectar) ¼ C. non-dairy vanilla yogurt 1 tsp. pure vanilla extract ½ C. old fashioned oats ½ C. ground flax seeds 1 Tb. hemp seeds 1¼ C. flour (use ½ whole wheat, ½ all purpose) ¾ tsp. baking powder ¼ tsp. sea salt 1½ tsp. ground cinnamon ¼ tsp. nutmeg optional:  1/2 C. chocolate chips or dried fruit like raisins
Ingredients
  • Preheat oven to 350F.
  • In large bowl, stir together shredded carrots, coconut oil, vegetable oil, syrup (or liquid sweetener), yogurt and vanilla.
  • In separate large bowl, combine ground flax seeds, hemp seeds, flour, oats, baking powder, salt, cinnamon and nutmeg.
  • Add wet ingredients to dry and stir to combine.  Add optional chocolate chips or dried fruit.
  • Spray baking sheet with non-stick spray.
  • Using a spoon (or ice cream or cookie scooper), drop rounded cookies onto baking sheet and gently flatten using moistened fingers.  Place 2" apart.
  • Bake for 10-12 minutes or until slightly browned.  They will not flatten very much and remain a bit chewy after cooking.
  • Let cool on wire cooling rack.  Store up to one week in air-tight container or freeze for later use.

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