Wednesday, May 24, 2017
Carrot Breakfast Cookies
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?
Recipe Print
Carrot Breakfast Cookies
Ingredients:
- 1/2cup packed brown sugar
- 1/3cup canola oil
- 2tablespoons butter, softened
- 1egg
- 1teaspoon vanilla
- 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:
- 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.
- 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.
- 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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Labels:
breakfast cookies
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carrot cookies
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cookies
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