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Carrot Cake Breakfast Cookies

Carrot Cake Breakfast Cookies

Sometimes I am not in the mood for my usual oatmeal or overnight oats so I need to get creative. These breakfast cookies hit the spot! The best part is they taste like dessert! Made with whole foods so they will keep you full for a long time. Made without oil, refined sugar, and gluten! It's a win win win! Definitely worth a try! This recipe is easily doubled or even tripled for the week or for freezing. Recipe makes about 10 cookies.

Ingredients: 

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  • 1 cup oats (whole or quick cook)
  • 3/4 cup oat flour (or other GF flour)
  • 1 tsp baking soda
  • 1.5 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1 flax egg (1 tbs ground flax seeds and 3 tbs water, set for 5 minutes in fridge)
  • 1 tsp vanilla extract
  • 2 tbs unsweetened applesauce
  • 1/4 cup maple syrup
  • 1/4 cup non-dairy milk
  • 3/4 cup grated carrot
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Directions:

  1. Preheat oven to 325 degree
  2. In a large bowl, mix oats, oat flour, baking soda, and spices
  3.  In a smaller bowl combine the flax egg, vanilla extract, applesauce, maple syrup, and non-dairy milk
  4. Pour the wet ingredients into the dry and then fold in the carrots
  5. Line a baking sheet with parchment paper and scoop 1/4 cookies
  6. Form into round cookies and bake for 10-15 minutes
  7. When they are done, they should be browned slightly, crispy on the outside and chewy on the inside
  8. Let cool on the pan for 10 minutes then enjoy! 
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