Carrot Cake Breakfast Cookies
Ingredients
- 1/2 cup wholegrain spelt flour
- 1 cup rolled oats
- 1/2 cup ground flax seeds
- 1 tsp Chinese five spice powder or cinnamon
- 1/2 cup dried unsweetened cranberries
- 1 cup organic apple sauce
- 1 tsp baking powder
- 1/2 cup coarsely chopped walnuts
- 2 tablespoons melted coconut oil
- 1 cup grated carrots
- Zest of 1 lemon
- Juice of half a lemon
- 1/4 cup maple syrup and 1 drop stevia or 1-2 tablespoons maple syrup
Preparation
Grate and chop the carrots and walnuts. Preheat the oven to 375F
Line a large baking tray with parchment paper.
In a mixing bowl add the dry ingredients: oats, spelt flour, flax, walnuts, spices, cranberries, lemon zest, baking powder and mix.
Add all the wet ingredients one by one: maple, oil, grated carrots, apple sauce lemon juice. Mix well.
Scoop about 2 tablespoons and place it on the baking tray. Space the batter evenly leaving an inch between the cookies. Should be about 3 inch diameter.
Bake for 18-20 minutes till they start to brown on top. Keep refrigerated.
