CARROT CAKE BREAKFAST COOKIES
CARROT CAKE BREAKFAST COOKIES
Megan Patiry
12 Cookies
15 minutes
Cookies … for breakfast? You betcha. With fruits and veggies plus immune-boosting natural sugars like raw honey, there’s no reason not to indulge in this healthy sweet. Bonus: the kiddos will be extra excited to wake up in the morning.
Ingredients
- ½ cup unsweetened creamy sunflower butter
- 1 cup almond flour
- 2 large eggs or 2 flax “eggs” for vegan optional
- 2 tbsp Ava Jane’s Kitchen Raw Yucatan Honey
- 1 tsp vanilla extract
- ½ cup unsweetened shredded coconut
- ½ tsp baking soda
- 2 tsp ground cinnamon
- ¼ tsp Colima Sea Salt
- ½ cup grated apple
- ½ cup grated carrot
- ½ cup walnuts or hazelnuts, chopped
Directions
- Preheat oven to 350ºF and line a large baking sheet with parchment paper.
- In a mixing bowl, stir together the sunflower butter, eggs, raw honey and vanilla extract until creamy.
- In a separate mixing bowl, stir together the almond flour, shredded coconut, baking soda, ground cinnamon, and sea salt.
- Transfer the flour to the mixing bowl with the wet mixture and stir until thoroughly combined. Stir in the remaining ingredients (apple, carrot, walnuts or hazelnuts).
- Drop cookie dough onto the parchment-lined baking sheet and bake for 17 to 20 minutes, or until cookies are golden-brown around the edges.
- Allow cookies to cool for 5 minutes and serve. Store in the fridge and warm in the morning for a filling breakfast.
- For flax eggs, combine two tablespoons ground flaxseed with six tablespoons of water. Let sit for 15 minutes before stirring into mixture.