I love Easter because it comes with delicious treats, such as these breakfast carrot cookies which are soft, delicious and taste like carrot cake. Serve as is or with a dollop of nut butter. For a naughty breakfast serve with a cream cheese frosting.
Carrots are one of my favourite vegetable because you can easily incorporate the carrots into both sweet and savoury dishes. Plus it has such a beautiful bright orange colour.
Carrot cake, like carrots is one of my favourite dessert, making these cookies allows me to have “carrot cake” on a regular basis, without the extra calories. These cookies are wonderful for an Easter brunch or dessert.
Breakfast carrot cookies
Preparation time: 15 minutes
Cooking time: 15-20 minutes
1 large carrot, coarsely grated
2 large eggs, lightly beaten
1t/ 5ml vanilla essence
¼ cup/ 60ml brown sugar or coconut sugar
1T/ 15ml ground flax seeds
2¼ cups/ 560ml oats
2T/ 30ml self-rising flour
2T/ 30ml desiccated coconut
1t/ 5ml baking powder
Pinch of salt
1t/ 5ml ground cinnamon
¼ t/ 1.25ml ground nutmeg
½ t/ 2.5ml ginger powder
25g mixed nuts, roughly chopped
25g raisins, roughly chopped
Orange zest, optional
1. Preheat the oven to 180°C. Line a large baking tray with baking paper.
2. In a large mixing bowl combine all the ingredients. Mix, until well combined.
3. Scoop out a heaped tablespoon of the cookie dough, shape into a cookie and place on to the prepared baking pan. Do this until the cookie dough is finished. Bake for 15-20 minutes until lightly golden brown.
4. Allow to slightly cool before removing from the baking pan. Serve warm or cold with a few dollops of peanut butter.
NUTRITION per Serving
calories 96 | cabs 18.4g | fat 3.8g | protein 4.3g