Apple, Ginger, Carrot Cake Cookie
Carrots are a staple for us. We use them in our cooking and munch on them all day with salsa, guacamole and hummus just to name a few. So it only seemed appropriate to incorporate them into our baking. While thinking of something to bake, the obvious choice screamed Carrot Cake. Who doesn’t love carrot cake? And who doesn’t love a delicious, hearty breakfast cookie? So here you go! One of the healthiest breakfast cookies one could think up, packed with carrots for your eyes, ginger for digestion, an apple to keep the doctor away, flax for Omega 3’s and fiber, dates for energy, walnuts for a dose of healthy fats, cinnamon for blood sugar regulation and the list goes on. But never mind all that. Your job now is to dig in and enjoy!
Yields 9 breakfast cookies, or 12-13 regular snack cookie
- 1 cup oat flour
- ½ cup chopped walnuts
- ½ cup ground flax
- ½ tsp. salt
- 2 tsp. cinnamon
- ¼ tsp. nutmeg
- 1/8 tsp. cloves
- ¾ tsp. baking powder
- ½ cup raisins
- 1 cup shredded carrots (about 1 large carrot)
- 5 dates minced
- ½ cup apple sauce or one apple shredded
- 1 tsp. vanilla
- 1 tbsp. ginger ground
- ½ cup almond milk
1. Pre heat oven to 350
2. In a medium bowl mix together dry ingredients: oat flour, flax, salt, cinnamon, nutmeg and cloves.
3. In a separate bowl mix together raisins, carrot (I had a little extra and just threw it all in), dates, apple sauce, vanilla, ginger and almond milk. Stir
4. Add Baking Powder into the dry ingredient mixture and stir. Add in your wet ingredients and stir until well mixed but make sure not to over mix.
5. Grease a cookie sheet with coconut oil or put down parchment paper and dollop mixture by the spoonful on. I like to leave these uneven and messy looking.
6. Place in pre-heated oven for 30 minutes. Let cool on a cooling rack and enjoy.
Dry ingredients before adding in the Baking soda
Combining wet ingredients. Fresh ginger really makes a difference in the taste and quality and the dates make it sweet without having to add processed sugar!
Mix Everything together. Keep in mind it can get a little tacky because of all the flax!
Dollop big spoonfuls on a cookie sheet
Cook, Let cool, relax and enjoy! Pack some for breakfast on the go when you have early mornings and don’t want to wake up even earlier for breakfast.