Description
These healthy carrot cake breakfast cookies are packed with nutrient dense ingredients, warming spices and taste amazing. Plus they’re made in just one bowl!
Ingredients
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- 3/4 cup applesauce (unsweetened)
- 1/2 cup creamy natural almond butter
- 1/3 cup maple syrup
- 1 egg
- 2 tsps vanilla extract
- 1 cup/105g oat flour
- 1 cup/113g rolled oats
- 2 tbsps chia seeds
- 2 tbsps hemp seeds (or use more chia, or all hemp seeds)
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tso ground nutmeg
- 3/4 tsp kosher salt
- 1/2 tsp baking soda
- 1 cup shredded carrot (about 2 large carrots grated on a box grater)
- 1/2 cup chopped raw pecans (or walnuts)
- 1/3 cup raisins
Instructions
- Line a large baking sheet with parchment paper.
- In a large bowl, combine the applesauce, almond butter, maple syrup, egg and vanilla. Mix well.
- Add the oat flour, oats, chia seeds, hemp seeds, cinnamon, ginger, nutmeg, salt and baking soda. Use a spatula to mix until fully combined and no flour remains.
- Stir in the carrot, pecans and raisins until just combined.
- Transfer the cookie dough to the fridge for 15 minutes to firm up a bit as the dough is quite wet.
- While the cookie dough is in the fridge, preheat the oven to 350ºF.
- Use a cookie scoop or scoop about two heaping tablespoons of dough onto your prepared baking sheet. Use the back of a spoon to slightly flatten out into a cookie shape. (The cookies will not spread in the oven.)
- Transfer to the oven and bake for 12 to 14 minutes, until cooked through and the edges are lightly browned. Cool completely on the baking sheet for ten minutes before transferring to a wire rack.
- Store at room temperature for up to one day and then transfer to the fridge for up to one week, or freeze for longer.
Equipment
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To Freeze: Cooled cookies can be frozen up to 3 months in a freezer safe plastic bag. Bring to room temperature or warm in the microwave for a few seconds before serving.