Carrot Cake Breakfast Cookies
Try this Carrot Cake Breakfast Cookies recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 egg
- 1 teaspoon vanilla
- 1 cup old fashioned oats
- 3 tablespoons maple syrup
- 1/4 cup oat flour
- 2 tablespoons finely chopped walnuts
- 1/2 cup grated carrots
- makes 15 serving size: 2 cookies
- 4 tablespoons butter softened at room temperature
- 3/4 cup gf flour blend (i like bob's red mill 1 for 1 glut
- 1/4 cup raisin finely chopped
- Carbohydrate 94.0320718810624 g
- Cholesterol 0 mg
- Fat 27.0950325081926 g
- Fiber 13.7527502235234 g
- Protein 19.8087950019104 g
- Saturated Fat 3.17044875077075 g
- Serving Size 1 1 recipe (222g)
- Sodium 56.6614375008334 mg
- Sugar 80.279321657539 g
- Trans Fat 2.20270450037343 g
- Calories 689 calories
In medium bowl, add butter, maple syrup, egg and vanilla, stir until creamy.Blend in oats, GF flour and oat flour.Fold in raisins, carrots and walnuts.Roll dough into 15 large gum ball size balls and place on parchment paper lined dish.Place in refrigerator to set for 30 minutes.Preheat oven to 350 degrees F.Place balls on cookie sheet about 2 inches apart. Gently press on top of cookie with spatula to flatten top of cookie.Bake for 6 minutes.
