I love a cookie...especially a breakfast cookie as that usually means tasty but super healthy!
They were so good, deliciously fat and chewy and they held together well- don’t skimp on the flax (or you can use ground chia). The date sugar gave a lovely caramelly flavour and a slight crispness, you could use another unrefined granulated sugar here but I would suggest that the texture wouldn’t be quite the same just using a liquid sweetener.
I went for a pumpkin seed and cranberry combo as I loved the contrast in colours against the carrot, also because I seem to have a bit of a thing for pumpkin seeds at the moment. Use whatever dried fruit and seeds or nuts you fancy..how about date and walnut...?
I reckon this will be a recipe base I come back to again, I can already visualise the options, using courgette or parsnip and the veggie hit!
For more breakfast cookies, you find them amongst the concoctions in this breakfast tab.
Recipe: Carrot cookies
Makes approx 10 cookies
- 60g oat flour
- 80g whole oats
- 1 tbs ground flax
- ¼ tsp baking soda
- Pinch salt
- 1 tsp cinnamon
- 50g date sugar
- 1 tbs maple syrup
- 1 large carrot-coarsely grated
- 30ml coconut oil (Melted) or olive oil
- 50g dried cranberries or other dried fruit
- 50g pumpkin seeds
- 1 tsp lemon zest (optional)
Mix the dry ingredient together in a medium bowl.
Ix the carrot, oil, maple syrup and lemon zest and then add to the dry mixture. Mix lightly using hands as necessary.
Form dollops of cookie mix with your hands and flatten into cookies on a lined baking sheet.
Bake at 180C for approx 10 mins until lightly golden. For a crisper cookie, flip and cook for a further 3 minutes.