Breakfast

Carrot Cake Breakfast Cookies is for Breakfast, Snack.

Carrot Cake Breakfast Cookies takes several minutes to prepare.

Carrot Cake Breakfast Cookies takes 20 minutes to cook.

Carrot Cake Breakfast Cookies makes 12 servings.

The ingredients for Carrot Cake Breakfast Cookies are:

? cup whole grain flour (or any combination of flours)
2 scoops protein powder (all natural, vanilla or cinnamon flavored works well)
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
2 tablespoons unsweetened applesauce
1/4 cup coconut oil
3 tablespoons coconut sugar
1/3 cup sucanat
1 teaspoon vanilla
2 egg whites
1 teaspoon grated orange zest
1/2 cup oats, old fashioned or quick (not instant)
2/3 cup shredded or grated carrots
1/3 cup raisins
1/4 cup toasted, chopped pecans or walnuts

Here is how you make Carrot Cake Breakfast Cookies:

Preheat oven to 350 degrees F.In a small bowl, thoroughly mix together the flour, baking powder, salt and cinnamon; set aside.In a large bowl, mix together the oil, sugar, sucanat, applesauce and vanilla. When well mixed, add the egg whites and orange zest and beat for another 20-30 seconds. Add the flour mixture to the sugar mixture and stir until flour is absorbed. Stir in oats, carrots, raisins and nuts.Scoop mixture into 12 evenly sized and spaced balls onto a parchment lined baking sheet ? they should be a bit larger than golf balls, but quite smaller than tennis balls. (Use a ? cup measuring tool, filling slightly less than the scoop.)Bake for 20 minutes.Serving Size:?12 cookies

The nutritional information for Carrot Cake Breakfast Cookies is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 150.1

• Total Fat: 6.6 g
• Cholesterol: 0.2 mg
• Sodium: 95.5 mg
• Total Carbs: 17.1 g
• Dietary Fiber: 1.6 g
• Protein: 6.4 g