Carrot Cake Breakfast Cookies
Serves: 16 cookies
1 cup oats, dry (1-minute quick oats)
3/4 cup whole wheat flour
1 1/2 teaspoons baking powder
1 1/2 ground cinnamon
2 Tablespoons allergy free butter substitute, melted
1 egg replacer (I use the brand EnerG)
1 teaspoon 100% pure vanilla extract
1/4 cup raw local honey
5 Tablespoons dairy free milk
3/4 cup freshly grated carrots, pre-peeled
2 Tablespoons raisins
In a large bowl, whisk together the oats, flour, baking powder, and cinnamon. In a separate bowl, add the allergy free butter substitute, egg replacer, vanilla, honey, and dairy free milk. Whisk until well incorporated.
Add the wet ingredients into the dry ingredients and combine until a thick dough is formed. Fold the carrots and raisins into the dough.
Cover the bowl and let the dough chill in the refrigerator for 30 minutes.
Remove dough from the refrigerator and scoop evenly onto a nonstick baking sheet. Flatten slightly and bake in the oven for 10-12 minutes at 325°F.
Remove from the oven and let cookies cool completely on a wire baking rack.