Friday, August 4, 2017

Carrot Cake Breakfast Cookies

Husband-Tested in Alice's Kitchen
Makes 8

I'm always looking for new and interesting things to eat for breakfast. I thought these were yummy, especially with a cup of hot tea.  (They were a bit dry, but tasty.  You could probably dunk them in milk if you like.) These breakfast cookies are the perfect to-go breakfast or snack because they contain whole grains, healthy carbohydrates, and no refined sugars. Make a large batch to have all week and even freeze the leftovers for later. 

2 cups rolled oats
2 large very ripe bananas, peeled (about 1 cup mashed)
1 teaspoon cinnamon, ground
1 teaspoon vanilla extract 
¼ cup raisins or dried currants
¼ chopped walnuts or pecans
½ cup shredded carrots (You can even use carrot pulp from a juicer.)
¼ cup shredded unsweetened coconut (optional)

Preheat oven to 350 degrees.  In a large bowl mash the bananas.
Mix in the rest of the ingredients until combined.  On a lined baking sheet scoop ½ cup of the mixture and flatted slightly with damp fingers into a cookie shape. Bake 15-18 minutes until set.  Let cool.
Store in the fridge in an airtight container for 5 days.


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