Carrot Cake Breakfast Cookie

by | Oct 30, 2019

 

Ingredients

1 cup oats
2 scoops vanilla protein powder
¾ cup oat flour
2 tsp baking powder
2 tsp cinnamon
¼ tsp nutmeg
¼ tsp salt
2 tbsp melted coconut oil
1 large egg
1 tsp vanilla extract
¼ cup sugar free maple syrup
¼ cup chopped walnuts
¼ cup raisins
5 tbsp almond milk
3.40 cup grated carrot

Directions

1

In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, nutmeg, and salt.

2

In a separate bowl, whisk together the coconut oil, egg white, and vanilla.

3

Stir in the maple syrup and milk. Add in the flour mixture, stirring just until incorporated.

4

Gently fold in the carrots, raisins and nuts.

5

Chill the cookie dough for 30 minutes. 

6

Preheat the oven to 325°F, and line a baking sheet lined with parchment paper. 

7

Drop the cookie dough into 15 rounded scoops onto the pan and flatten to the desired thickness and width.

8

Bake at 325°F for 10-13 minutes.

Ingredients

 1 cup oats
 2 scoops vanilla protein powder
 ¾ cup oat flour
 2 tsp baking powder
 2 tsp cinnamon
 ¼ tsp nutmeg
 ¼ tsp salt
 2 tbsp melted coconut oil
 1 large egg
 1 tsp vanilla extract
 ¼ cup sugar free maple syrup
 ¼ cup chopped walnuts
 ¼ cup raisins
 5 tbsp almond milk
 3.40 cup grated carrot

Directions

1

In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, nutmeg, and salt.

2

In a separate bowl, whisk together the coconut oil, egg white, and vanilla.

3

Stir in the maple syrup and milk. Add in the flour mixture, stirring just until incorporated.

4

Gently fold in the carrots, raisins and nuts.

5

Chill the cookie dough for 30 minutes. 

6

Preheat the oven to 325°F, and line a baking sheet lined with parchment paper. 

7

Drop the cookie dough into 15 rounded scoops onto the pan and flatten to the desired thickness and width.

8

Bake at 325°F for 10-13 minutes.

Notes

Carrot Cake Breakfast Cookie
IngredientsDirections