Breakfast Cookies
Delicious and nutritious cookies, they are not too sweet, and almost like granola bars that are perfect for grab-go breakfast.
Yield
12 servingsPrep
18 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
whole-wheat pastry flour
|
|
| ½ | cup |
all-purpose flour
|
|
| ½ | teaspoon |
baking soda
|
|
| 1 | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
nutmeg
ground |
|
| ¼ | teaspoon |
salt
|
|
| 2 | tablespoons |
butter, unsalted
|
|
| ¼ | cup |
canola oil
|
|
| ¼ | cup |
brown sugar, dark
|
*
|
| 3 | tablespoons |
granulated sugar replacement
|
* |
| 1 | large |
eggs
|
|
| ¼ | cup |
baby carrots
about 1 small jar, strained |
*
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
rolled oats
|
|
| ½ | cup |
bran flakes cereal
|
|
| ⅓ | cup |
raisins, seedless
|
|
| ⅓ | cup |
walnuts
pieces, lightly toasted in a dry skillet for 2 minutes, until fragrant and chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
whole-wheat pastry flour
|
|
| 118 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking soda
|
|
| 5 | ml |
cinnamon
|
|
| 2.5 | ml |
nutmeg
ground |
|
| 1.3 | ml |
salt
|
|
| 3E+1 | ml |
butter, unsalted
|
|
| 59 | ml |
canola oil
|
|
| 59 | ml |
brown sugar, dark
|
*
|
| 45 | ml |
granulated sugar replacement
|
* |
| 1 | large |
eggs
|
|
| 59 | ml |
baby carrots
about 1 small jar, strained |
*
|
| 5 | ml |
vanilla extract
|
|
| 118 | ml |
rolled oats
|
|
| 118 | ml |
bran flakes cereal
|
|
| 79 | ml |
raisins, seedless
|
|
| 79 | ml |
walnuts
pieces, lightly toasted in a dry skillet for 2 minutes, until fragrant and chopped |
|
Directions
Place rack in center of oven and preheat oven to 350℉ (180℃).
Whisk together flours, baking soda, cinnamon, nutmeg and salt in a medium-sized bowl.
Combine butter, oil and sugars in the bowl of a stand mixer and mix on high speed, scraping down sides if necessary, until sugars have dissolved and mixture is light in color, about 1 minute.
Add egg, carrot purée and vanilla and beat an additional 30 seconds.
Add flour mixture and beat an additional 30 seconds.
Add oats, flakes, raisins and walnuts and mix over low speed just until incorporated.
Dough will be slightly sticky and less cohesive than traditional cookie dough.
Line a large cookie sheet with parchment paper.
Using between 3 to 4 tablespoons of batter, form a ball and place on cookie sheet.
Repeat with remaining batter, leaving about 3 inches between cookies.
Wet hands and use palm of hand to flatten cookies until about ¼ inch thick.
Bake for 12 minutes, until cookies are fragrant but still soft.
Let cookies cool slightly, then transfer to a wire rack to cool completely.
