Breakfast

Carrot Cake Breakfast Cookies (No: Soy, Gluten, Sugar; Vegan!) is for Breakfast.

Carrot Cake Breakfast Cookies (No: Soy, Gluten, Sugar; Vegan!) takes 20 minutes to prepare.

Carrot Cake Breakfast Cookies (No: Soy, Gluten, Sugar; Vegan!) takes 12 minutes to cook.

Carrot Cake Breakfast Cookies (No: Soy, Gluten, Sugar; Vegan!) makes 18 servings.

The ingredients for Carrot Cake Breakfast Cookies (No: Soy, Gluten, Sugar; Vegan!) are:

Dry:
1 C rolled oats
1/2 C almond meal/flour (can buy almond flour or grind in blender)
1/2 C flour (Bob's Red Mill makes Gluten Free all purpose, but I used 1/4 C Sorghum flour and 1/4 C Brown rice flour)
1/3 C chopped walnuts
1/3 C shredded coconut
1 tbsp brown sugar/xylitol
1 tsp nutritional yeast
1 tsp baking powder
1 tsp cinnamon
1 tsp ginger powder (can omit and add fresh ginger)
a dash of nutmeg
1/2 tsp salt
optional: 1/2 tsp xanthan gum

Wet:
1 C carrot mixture ( 2 peeled carrots, 4 dried apricots, dried cherries/cranberries, crystallized ginger)
1/2 C coconut oil
1/8 C maple syrup
2 tbsp flax egg replacer (can omit if using regular flour)

Here is how you make Carrot Cake Breakfast Cookies (No: Soy, Gluten, Sugar; Vegan!):

If using flax, place 1 tbsp of flax in 2 tbsp of warm water. Stir and let sit.Mix all dry ingredients in a large bowl.Preheat oven to 375.Pulse carrot mixture in food processor until finely minced. Add to dry ingredients.If coconut oil is slightly solid, heat for a few seconds. Add remaining wet ingredients to dry mixture (including flax, if using).Mix well until all wet ingredients are completely incorporated. Line two cookie sheets with parchment paper. Shape about 2 tbsp of batter per cookie. Flatten a bit for crispier edges. Cookies should be about 1/2 inch thick. Be sure to squeeze them firmly before molding to prevent crumbling.Bake for 12 minutes, or until bottom is slightly browned and cookies are done in the middle!Serving Size: Makes about 18 cookiesNumber of Servings: 18Recipe submitted by SparkPeople user ANYAFLORIS.

The nutritional information for Carrot Cake Breakfast Cookies (No: Soy, Gluten, Sugar; Vegan!) is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 140.7

• Total Fat: 10.0 g
• Cholesterol: 0.0 mg
• Sodium: 34.5 mg
• Total Carbs: 13.7 g
• Dietary Fiber: 2.4 g
• Protein: 2.2 g

The dietary needs meet for Carrot Cake Breakfast Cookies (No: Soy, Gluten, Sugar; Vegan!) is Vegan