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Carrot Cake Breakfast Cookies

• Carrot • Margaret River • Recipe

[[ recipeID=recipe-9l1bczr2p, title=Carrot Cake Breakfast Cookies ]]

 

For ideas on how to store carrots properly (so they last for fresh for up to 4 weeks) READ MORE... 

How to store carrots

Did you know you can eat CARROT TOPS? Try this super quick Carrot Top Pesto... READ MORE...

Carrot Top Pesto in 10 Minutes Recipe

 

 

 

 

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Carrot Cake Breakfast Cookies

Healthy Carrot Cake Cookies can be enjoyed at anytime, including breakfast. This versatile and delicious is a great way to utilise additional carrots (or zucchinis or pumpkin).

Servings: 16 Cookies

Keywords: Carrot Cake Cookies

  • Prep Time: 20 mins
  • Cook Time: 12 mins
  • Total Time: 32 mins

Ingredients

Instructions

Ingredients

  • ¼ Cup Cold, Unsalted Butter
  • 1 Cup Brown Sugar
  • 1 Large Treeton Hill Farm Egg
  • 1 tsp Vanilla Extract
  • 1 ½ Cups Rolled Oats (or lightly ground Whole Oats)
  • 1 Cup Plain Flour
  • ½ tsp Baking Powder
  • 1 ½ tsp Ground Cinnamon
  • ½ tsp Ground Allspice
  • ¾ tsp Ground Nutmeg
  • Pinch Salt
  • ½ Cup Chopped Unsalted Nuts (Pecan, Cashew or Walnuts)
  • ½ Cup Raisins or Currants
  • 1 cup Grated Carrot

Instructions

Heat the oven

  1. Preheat the oven to 175 C. Then cover your baking tray with baking paper and leave aside.

Get Started

  1. Cube cold butter into small portions and place into mixing bowl.
  2. Next, add the the brown sugar and cream butter and sugar with mixer for approx 3-5 mintues until you have a smooth consistency.
  3. To your creamed butter and sugar, add the egg and vanilla extract and mix until gently combined (but do not overmix).
  4. Put oats into food processor with blade attachment and lightly blend until you have some fine and course oatmeal. Then transfer to a large, clean mixing bowl.
  5. To the oats, add your flour, baking oweder, cinnamon, allspice, nutmeg and salt then mix gently until combined.
  6. Take your dry oat flour and spices, and slowly add to the creamed sugar batter and using a wooden spoon, combine until a dough forms a sticky ball.
  7. Add in your grated carrot, nuts and dried fruit gently continuing to mix with the spoon until well combined.
  8. Take large spoons of dough and roll each into a ball in the palm of your hands. Flatten slightly and then place onto baking tray.
  9. Bake in pre-heated oven for approximately 12-14 minutes. Check the bottoms of your cookies are golden brown then transfer to a wire cooling rack.
  10. Store these cookies in the fridge for up to 5 days.

Nutrition Facts

Serving Size: 1

Serving Per Recipe: 16 Cookies

Amount Per Serving
Calories 825
% Daily Value*
Total Fat 9g 13%
Saturated Fat 3.6g 18%
Trans Fat 0g
Sodium 1mg 0%
Total Carbohydrate 27g 9%
Dietary Fiber 2g 8%
Sugars 16g
Protein 3g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Notes

You can make a lot of delicious substitutions to this basic recipe including adding zucchini, or replacing butter with a non-dairy alternative or incorporate smashed avocadoes or bananas for a lower fat version. These are also delicious with ginger and teensy bits of dried ginger pieces.