Carrot cake breakfast cookies
Carrot Cake Breakfast Cookies with New Mama Chai and sweet potato & broccoli frittata with dill and red pepper.
You can literally eat these much loved, much requested cookies for breakfast as a super easy, delicious, one handed, nutritious any time of the day hungry mama snack. I know the ingredient list looks looong, but I promise they’re easy to make. And the recipe makes a huge batch, enough to freeze half to keep for next week!
IIngredients
In a small pan -
250g unsalted butter
1 cup coconut sugar
1 teaspoon cinnamon
½ teaspoon nutmeg
In a large bowl -
1 ½ cups oat flour
½ cup almond flour
2 cups rolled oats
1 teaspoon baking powder
½ teaspoon salt
½ cup shredded coconut
2 tablespoons flax seeds
½ cup chopped figs
1 cup chopped walnuts.
In a small jug -
2 large eggs whisked
1 ½ teaspoon vanilla essence
½ cup grated carrot
Line a baking tray with baking paper and heat the oven to 180 degrees.
Gently melt the butter with the sugar and spices in a small pan stirring continuously on low heat until melted and combined. Allow to cool a little whilst you mix up the dry ingredients.
Pop all the dry ingredients including the walnuts and figs into a big mixing bowl and mix it up until evenly incorporated.
Add the warm butter mixture to the dry ingredients and fold through until just combined. (Let the mixture cool a little as you prepare the next step before adding in the eggs so they don’t curdle.)
Whilst the mixture cools, whisk the eggs with the vanilla essence and add to the cookie dough along with the grated carrot and gently mix through.
If the mixture is very sloppy, let it sit for a few minutes for the butter to cool down more and firm up a little bit, enough so the mixture holds together.
Shape loosely into golf ball sized balls (these work well as big cookies) and place on a baking tray. Squish them down a bit with the back of a spoon or your hand if you need to.
Cook for 12 - 14 mins, until golden brown and soft, they’ll firm up more as they cool.
Leave to cool on the tray for a few minutes before transferring to a wire rack to completely cool.
Store in an airtight container for a week. Or freeze them and defrost them and few at a time as you need.
