Have your cake, and eat it for breakfast, too.
This recipe packs the comforting flavors of carrot cake in a healthy cookie to start your day.
In fact, there’s less than half a tablespoon of maple syrup in each cookie.
Caitlin Bensel
This includes rolled oats, almond flour, walnuts, and a shower of shredded carrots.
The result is a batch of tasty treats for your morning (make-ahead!)
meal on the go.
Whisk oats, flour, baking powder, cinnamon, salt, and nutmeg in a large bowl.
Make a well in center of mixture; add egg and egg white to well.
Stir in carrots and walnuts until a uniform dough forms.
Scoop mixture by 14 cupfuls; squeeze each scoop tightly with wet hands into a compact ball.
(You should have 12 balls.)
Arrange balls about 1 inch apart on baking sheet and press to flatten slightly.
Bake until cookies are golden and tops are slightly cracked, about 30 minutes.
Let cool on baking sheet for about 20 minutes.
In a Nutshell
Gluten-free almond flour is simply very finely ground blanched almonds.
It provides sustained energy thanks to its combo of protein, healthy fats, and fiber.
Plus, it gives baked goods an irresistible tenderness and a subtle nutty flavor.
