Carrot and Pecan Breakfast Cookie

Sugar Free Recipe

Morning goodness in a breakfast cookie. Loaded with fiber and nutrients. When you’re on the go and you need something quick and easy, these breakfast cookies do the trick.


Print Friendly

Ingredients

2 cups old fashioned oats
1-1/4 cups oat flour
1/4 cup ground flaxseed meal
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup mashed ripe banana
1/2 cup unsweetened applesauce
6 tsp. date paste
1/4 cup coconut oil, melted
1/4 C. almond milk
1 C. finely grated carrots
1/2 C. finely chopped pecans


Preparation

Preheat oven to 350 degrees, and line a baking sheet with parchment paper.

Add oats, oat flour, flaxseed meal, cinnamon, baking soda, and salt to a large bowl and mix to combine.

Add mashed banana, applesauce, date paste, coconut oil, and almond milk, to another bowl and mix until combined.

Add wet ingredients to dry ingredients and mix.

Add grated carrots and chopped pecans and mix until combined.

Each cookie should be 1 rounded tablespoon batter

Place cookies onto prepared baking sheet, pressing down lightly with a water glass that is slightly wet on the bottom (cookies will not spread when baking).

Bake for 8-10 minutes, or until light golden brown.

Cool completely before storing in an airtight container in the fridge for up to 3-4 days.

Cookies may be frozen if wrapped individually and stored in a freezer bag.

MAKES 12 COOKIES

carrot cake breakfast cookie

Comments