FFf Eclectic Red Barn: Carrot Breakfast Cookies

Wednesday, May 24, 2017

Carrot Breakfast Cookies

It seems no matter how hard we try to eat healthy, we want a little something sweet once in awhile. Trying to find the best option is not always easy. When I need that special sweet, I try to make it healthy. 




Now I wish I could say that these are the answer, but there is sugar in them. I guess I try to compensate by saying that they contain carrots, oatmeal and low sugar dried cranberries. Better than some things, right?

If you follow me you know I have Dachshunds - 3 of them. So when I took pictures of my cookies, I decided to put them on one of my Dachshund tea towels. 


Isn't that tea towel cute? 

Maybe you don't eat cookies for breakfast, then why not for afternoon tea? Anytime of day is good! If they are a little healthier, then that's even better. 

Recipe                                                      Print


Carrot Breakfast Cookies

Carrot Breakfast Cookies small.JPG

Ingredients:

  • 1/2cup packed brown sugar
  • 1/3cup canola oil
  • 2tablespoons butter, softened
  • 1egg
  • 1teaspoon vanilla
  • 1/2teaspoon baking soda
  • 1/2teaspoon ground nutmeg
  • 1/4teaspoon salt
  • 3/4cup whole wheat flour
  • 1/2cup all-purpose flour
  • 1/2cup finely shredded carrot or zucchini
  • 3/4cup regular rolled oats
  • 1/3cup dried cranberries or raisins
  • 1/3cup chopped pecans
  • 4ounces plain yogurt (optional)
  • 2tablespoons honey (optional)

Directions:

  1. Preheat oven to 350 degrees F. Line two cookies sheets with parchment paper. In a large bowl beat brown sugar, canola oil, and butter with a mixer on medium 30 seconds. Beat in the next five ingredients (through salt). Beat in both flours and carrot. Stir in oats, cranberries, and pecans.
  2. Scoop about 3 Tbsp. dough into mounds on prepared cookie sheets. Bake 12 to 14 minutes or until bottoms are golden brown. Cool on cookie sheets 2 minutes. Remove; cool on wire racks.
  3. In a small bowl combine yogurt and honey. When cookies have cooled, drizzle with yogurt glaze, if desired. (I added some powdered sugar to the yogurt  to make it sweeter.)

TO STORE:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator up to 3 days or freeze up to 3 months.


The post Carrot Breakfast Cookies first appeared on Eclectic Red Barn.

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