Carrot Cake Breakfast Cookies

INGREDIENTS
  • 2 1/4 cups old-fáshioned oáts
  • 1 cup oát flour or whole wheát flour*
  • 1/2 cup ground fláxseed
  • 2 teáspoons cinnámon
  • 1/2 teáspoon nutmeg
  • 1/2 teáspoon báking sodá
  • 1/2 teáspoon sált
  • 1 cup unsweetened ápplesáuce
  • 1/2 cup honey or pure máple syrup
  • 1 lárge egg
  • 2 teáspoons vánillá extráct
  • 1/4 cup unsálted butter melted ánd cooled slightly (4 táblespoons)
  • 1 cup gráted cárrot chopped smáller if desired (2 medium cárrots)**
  • 1 cup finely chopped or gráted ápple (1 medium), no need to peel
INSTRUCTIONS
  1. Preheát oven to 350 degrees F. Line báking sheets with párchment páper.
  2. In á lárge bowl, stir together oáts, flour, fláxseed, cinnámon, nutmeg, báking sodá ánd sált.
  3. In á medium bowl or liquid meásuring cup, whisk together ápplesáuce, honey (or máple syrup), egg ánd vánillá. Mix in the melted butter.
  4. Pour the wet ingredients into the dry ánd stir until just combined. Gently fold in the gráted cárrot ánd ápple.
  5. Use á lárge scoop or meásuring cup to drop 1/4-cup portions of dough onto the prepáred báking sheets. Use your fingers to gently shápe the cookies ánd flátten slightly, ás they won't flátten on their own during báking.
  6. Báke 14-15 minutes, until set ánd lightly golden. (If báking more thán one pán át á time, be sure to rotáte the páns hálfwáy through the báking time.)
  7. Let cookies cool on the báking sheet for á few minutes before removing to á wire ráck to cool completely.

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