Cookies for breakfast? Yes! You read that correct. Often we find ourselves stuck in a breakfast rut, making the same oatmeal and scrambled eggs several days a week. Have some fun this summer with Carrot Cake Breakfast Cookies. A blog I LOVE, Organize Yourself Skinny, shares this delightful breakfast recipe with us.
You can follow the recipe as is, although I suggest these changes:
- Use unbleached whole wheat flour
- Instead of 1/2 cup brown sugar, use 1/4 cup coconut palm sugar and 1/4 cup brown sugar (Coconut palm sugar offers a lower glycemic index)
- Use walnuts or almonds in place of pecans (if you prefer)
Carrot Cake Breakfast Cookies
(Recipe Source: Organize Yourself Skinny)
1 egg
½ cup brown sugar
1 teaspoon pure vanilla extract
⅓ cup melted coconut oil
¼ cup unsweetened coconut milk (you can substitute almond or dairy milk)
¾ cup white whole-wheat flour
½ cup wheat germ
½ cup minute oats
1 teaspoon ground cinnamon
¼ teaspoon salt
1 teaspoon baking powder
1 cup grated carrot
1 cup raisins
½ cup chopped pecans
Directions: Preheat oven to 350 degrees. In a large bowl mix together the egg, brown sugar, and pure vanilla extract until combined. Stir in coconut oil and coconut milk. Into the same bowl add the flour, wheat germ, oats, ground cinnamon, salt, and baking powder. Stir until just combined. Slowly stir in the grated carrots, raisins, and pecans. Using a cookie scoop or spoon divide the batter into 16 round portions. Shape with your hands and press down slightly. Bake for 12- 13 minutes. You want the cookies to be a little undercooked. This will keep the texture chewy. Let the cookies cool on the cookie sheet for about 5 minutes and then allow them to cool completely on a wire rack. Store in a plastic bag or container.
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