Apple Carrot Cake Breakfast Cookies
- 2 1/2 cups old-fashioned oats
- 1 cup whole-wheat flour
- 1/2 cup butter, softened
- 1/4 cup chia seeds
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsweetened applesauce
- 1/2 cup maple syrup
- 1 egg
- 2 teaspoons vanilla extract
- 1 cup grated carrot (or use food processor to pulse)
- 1 cup grated apple
Optional frosting: 4 ounces cream cheese + 2 tablespoons butter + 1 cup powdered sugar
Ingredients
- Prep. Preheat your oven to 350 degrees F and line 2 baking sheets with parchment paper. (Then throw the parchment paper in the compost!)
- Mix dry ingredients + butter. In a standing mixer or large bowl, combine oats, whole-wheat flour and butter. Mix until butter has broken up into tiny pieces, like sand. Add chia seeds, cinnamon, nutmeg and cloves plus baking soda and salt.
- Add wet ingredients. To the mixing bowl, add applesauce, maple syrup, an egg and vanilla extract. Mix gently.
- Finish with carrot + apple. Stir in the grated carrot and apple, until well incorporated.
- Bake. Use a 3-tablespoon scoop to place cookies on lined baking sheet. Press with a fork to flatten slightly. Bake for 25 minutes until the edges start to crisp.
Optional: When completely cooled, add frosting and finish with sliced almonds.