Carrot cake has always been one of my guilty pleasures, but it’s also super unhealthy. Loaded with sugar and processed oils, the carrot cake you buy at the store is something you definitely should steer clear from.
These cookies not only make carrot cake healthy, but they also make carrot cake breakfast-worthy. I mean these little bites of dessert-flavored heaven are filled with healthy ingredients. We’ve got oats, quinoa flakes, banana, cashew butter, flaxseed meal, maple syrup and carrots.
Carrot Cake Quinoa Breakfast Cookies Recipe
This breakfast cookie recipe might just be my favorite flavor yet: carrot cake
Ingredients
- 1 flax egg 1 tablespoon flaxseed meal + 3 tablespoons water
- 1/2 cup cashew butter or nut/seed butter of choice
- 1/4 cup pure maple syrup
- 1 medium banana mashed
- 1 teaspoon vanilla extract
- 1/2 cup rolled oats
- 1/2 cup quinoa flakes
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 3/4 cup shredded carrots
- 1/4 cup chopped walnuts optional
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- Whisk together the flaxseed meal and water, and set aside.
- Beat together cashew butter, syrup, banana and vanilla in a large bowl. Add flax egg and mix to combine.
- Pour in oats, quinoa flakes, baking powder, spices and salt to the bowl and stir together. Fold in shredded carrots and walnuts.
- Drop 2 tablespoons of dough onto the baking sheet and repeat until no dough remains.
- Bake cookies on center rack for 15 - 18 minutes until edges are golden brown. Remove and let cool on the pan for 5 minutes then transfer to a wire rack and cool completely.
- Enjoy at room temp or slightly reheated in a microwave.
Recipe Adapted : Carrot Cake Quinoa Breakfast Cookies @ simplyquinoa