Ginger Carrot Morning Cookies

[Guest guest]

With my busy schedule, I rarely have the luxury of eating a full

breakfast before taking off. Knowing that breakfast is the most

important meal of the day, it's hard finding the right thing to grab

and go.

 

Muffins, donuts, and biscuits are all loaded with fat and calories.

I wanted something light I could throw in a bag and eat on the run.

That's where these come in. Overall, there is barely any fat in

these. The fresh carrot and ginger give it a lovely flavor, and the

flax seed meal and whole wheat flower add a delicious whole grain

taste. There's not a lot of sweetener in them, so if you prefer

things to be sweet, I'd add more. Also, raisins or dried cranberries

would be lovely in these as well.

 

Finished cookies can be seen at http://28cooks.blogspot.com

 

Ginger Carrot Morning Cookies

3/4 c whole wheat flour

1/4 c flax seed meal

1 1/4 c rolled oats

1/4 c sunflower seeds

1 c grated carrot

1/2 tsp cinnamon

2 tsp baking powder

1/2 tsp baking soda

pinch sea salt

2 tsp fresh ginger, minced finely

1 egg (or egg substitute)

2/3 c soymilk

3 tbsp honey

1 tbsp oil

 

Preheat oven to 375. Combine all dry ingredients, flour to salt, in

a large bowl. In a small bowl, combine ginger through honey. Add wet

ingredients to dry, and stir with a large spatula until combined. Do

not overstir! 14-16 strokes should be enough.

Place on parchment paper-lined baking sheets, and place into oven.

Bake about 20-25 minutes, until done in the center. Cool on a rack

and serve.

 

Enjoy!

Christiane

[Guest guest]

Wow, these look good, Christiane...