This recipe is a comforting way to start your day with the delicious flavor of carrot cake. And yes, it’s healthy! Although breakfast cookies may sound crazy, they are actually quite healthy when you consider how many muffins contain sugar. Each cookie contains less than half a teaspoon of maple syrup. The recipe also contains wholesome, fiber-rich ingredients that reduce the amount of sugar in your bloodstream. These include almond flour, walnuts and rolled oats. This makes a delicious batch of breakfast treats that you can make ahead. You can eat on the move.
- 1 large egg and 1 egg white
- 1 1/2 cups quick-cooking, rolled oatmeal
- 1/4 teaspoon ground nutmeg
- 1 cup almond flour
- 1/3 cup maple syrup
- 1 1/2 cups freshly grated carrots packed (from 4 medium carrots)
- 1/2 cup chopped walnuts
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 3/4 teaspoon kosher Salt
- 1/2 cup unrefined coconut oils, melted
- 1 1/2 teaspoons pure vanilla extract
- Step 1
Preheat oven to 350°F. Prepare a baking sheet by covering it with parchment paper. In a large bowl, combine the oats and flour with baking powder, cinnamon, salt and nutmeg. Make a well in the middle of the mixture. Add egg white and egg yolk to the mixture. Mix oil, syrup, vanilla and salt until well combined. Break up eggs and incorporate wet ingredients into dry. Mix in the walnuts and carrots until you get a uniform dough.
- Step 2
Mix the mixture in 1/4 cupfuls. Use your hands to squeeze the mixture into a small ball. You should have 12 balls. Place balls approximately 1 inch apart on a baking sheet. Press to flatten slightly.
- Step 3
Bake cookies for about 30 minutes or until they are lightly cracked and golden. Allow to cool on a baking sheet for 20 minutes.
- Step 4
Keep it covered in the refrigerator up to one week. Let cool to room temperature at least 15 minutes before you eat. Let cool completely before freezing.
Almond flour that is gluten-free is made from very finely ground blanched almonds. Because it contains protein, healthy fats and fiber, it provides long-lasting energy. It gives baked goods a delicious tenderness and subtle nutty taste.