Carrot Cake Breakfast Cookies

cover of the KIWI Fall 2022 issue

Ingredients


Makes 10 servings

1/3 CUP CANOLA OIL, PLUS MORE FOR COATING THE BAKING SHEETS

1 1/2 CUPS WHOLE-WHEAT PASTRY FLOUR

1 1/2 TEASPOONS GROUND CINNAMON

1 TEASPOON GROUND GINGER

1 TEASPOON BAKING POWDER

1/2 TEASPOON SALT

1/4 TEASPOON GROUND NUTMEG

1/2 CUP RAW CANE SUGAR

1 TABLESPOON GROUND FLAXSEED WHISKED WITH 2 TABLESPOONS WARM WATER

1 VERY RIPE MEDIUM BANANA, MASHED

1 CUP COARSELY GRATED CARROTS

1 CUP OLD-FASHIONED ROLLED OATS

1/2 CUP PUMPKIN SEEDS

What child wouldn’t say yes to dessert first thing in the morning? Loaded with fiber, protein, fruit, and veggies, plus low in sugar and fat, you’ll feel good about feeding this chewy, cinnamon-spiked cookie to your family first thing in the morning. For even more staying power, serve alongside a hard-boiled egg or smeared with your favorite nut or seed butter.

This recipe is featured in KIWI’s cookbook, Allergy-Friendly Food for Families.

Directions

1. Preheat the oven to 350°F. Lightly coat two baking sheets with canola oil.

2. In a medium bowl, combine the flour, cinnamon, ginger, baking powder, salt, and nutmeg. Set aside.

3. In a large bowl, combine the canola oil and sugar and mix well. Add the flaxseed mixture, banana, and carrots and mix again.

4. Gently fold the dry ingredients into the wet until just combined. Fold in the oats and pumpkin seeds.

Per Serving:


Calories: 234

Carbohydrates: 40 g

Fat: 9 g

Protein: 4 g

Fiber: 5 g

Active Time:

Total Time:

25 – 28 min