- 1 cup white whole wheat flour
- 1/2 teaspoon baking powder, 1/2 tsp cinnamon, 1/4 tsp salt
- 1/3 cup vegetable oil
- 3 tablespoons granulated sugar plus 1/3 cup brown sugar
- 2 teaspoons vanilla
- 1 large egg
- 1/2 teaspoon grated lemon peel
- 1/2 cup oats
- 2/3 cup shredded or grated carrots plus 1 banana mashed
- 1/3 to 1/2 cup raisins
Did I just say the word cookies and breakfast in the same sentence? You bet I did! I know its like the ultimate oxymorphn to a moms ears but stay with me here. A cookie comprised of nothing but healthy yummy ingredients is nothing to take lightly. The flavors of carrot cake and banana sink into a mound of oats and flour and create the most magnificent little ball of dough. They are hardly anything to look at, mind you the kids might even whence at them (before they take a bite of course) after that first bite they will be begging you for more!
I got the idea for this cookie from my good friend over at Sweet Flours. She is a doll and her breakfast cookies sounded so great I knew I had to make my own. You can go up or down with this cookie. By up I mean by all means subsitute the all purpose flour with whole wheat or even almond meal. Replace the chooclate chips with yogurt bites or get rid of them all together and if the flavors of carrot cake don’t float your boat then go for a chocolate banana theme, cranberry and banana or even apple and banana. You can use applesauce instead of the oil and apples instead of the shredded carrots. As always, improvise with what suits your family best or do what I do best and improvise based on what you have in the pantry~! ENJOY!
Preheat oven to 350 degrees F. In a small bowl, thoroughly mix together the flour, baking powder, salt and cinnamon; set aside
In a large bowl, mix together the oil, granulated sugar, dark brown sugar and vanilla. When well mixed, add the egg and orange zest and beat for another 20-30 seconds. Add the flour mixture to the sugar mixture and stir until flour is absorbed. Stir in oats, carrots and raisins. Scoop up a tablespoon of dough and place on a cookie sheet. Bake for 12-15 minutes based on the size of your cookies. Bake til slightly golden brown.