CARROT CAKE BREAKFAST COOKIES

Carrot Cake Breakfast Cookies image

Provided by Betty Crocker Kitchens

Time 1h

Yield 12

Number Of Ingredients 10

2 eggs, beaten
1/2 cup finely shredded carrot
1/4 cup melted unrefined or refined coconut oil
1/4 cup real maple syrup
1 teaspoon vanilla
2 cups Cascadian Farm™ Farm Stand Harvest organic vanilla, coconut and pumpkin seed granola
1/4 cup ground flaxseed
1 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
2/3 cup golden raisins

Steps:

Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper.
In large bowl, mix eggs, carrot, oil, maple syrup and vanilla. Stir in granola, flaxseed, cinnamon and salt. Stir in raisins.
Using 1/4 cup measuring cup, place mounds of dough 3 inches apart on cookie sheets. Press dough to flatten to 1/2-inch thickness. (Dough will not spread during baking.)
Bake 11 to 13 minutes or until set. Cool 15 minutes on cookie sheet. Store in tightly covered container in refrigerator up to 3 days or up to a month in the freezer.

Nutrition Facts : Fat 2, ServingSize 1 Cookie, TransFat 0 g