Carrot Cake Breakfast Cookies
Make these ahead of time and have them ready to go for that early morning commute to work. One of these and a piece of fruit and you'll be good until snack time.
| Category: | Sweets Mains |
Ingredients
Batter
| 2 1/2 cups rolled or quick oats, gluten-free |
| 3/4 cups Frankie's gluten-free all-purpose flour blend |
| 1/4 cup sugar, your choice of type. |
| 1 tsp baking powder |
| 1/8 tsp Kosher salt |
| 1/4 tsp ginger, ground |
| 1/4 tsp cloves, ground |
| 1/4 tsp nutmeg, ground |
| 1 1/2 tsp cinnamon, ground |
| 3/4 cup milk, or milk substitute |
| 1/4 cup maple syrup |
| 1 tbsp agar agar, or 1 Tbsp ground flax meal, or 1 egg |
| 2 1/2 Tbsp water, omit if using an actual egg |
| 1 tsp water |
| 1 cup carrot, peeled and grated |
Hemp Milk
| 1/4 cup ground hemp seeds |
| 2 cups water |
| 1 tsp vanilla extract |
| 1 1/2 Tbsp maplesyrup (optional) |
Carrot Cake Breakfast Cookies Directions
To make the hemp milk:
Combine ingredients into a blender and blend for 60-90 seconds or until really well blended together. Sweeten to taste if you're going to drink it, but leave the sugar out if you're using it for baking. Store in an airtight container like a mason jar for up to a week in the fridge. Just shack it when you want to use it.
To make the cookies:
Preheat your oven to 350°F or 175°C
In a mixing bowl add the agar agar and water and stir to combine**. Let setup for about 30 seconds and then combine all of the ingredients, and mix until well combined. You should have a really thick paste consistency.
Scoop 1/4 cup sized portions onto a parchment paper lined baking sheet and lightly press to approximately 1.5cm or to just over 5/8 inch thickness. Spread evenly around the pan. *Don't let them touch each other, but the cookies can be closer than traditional cookies if you're tight on space.
Bake for 15-17 minutes or until dry to the touch. Let cool on a wire rack before storing in an airtight container. Store in the fridge or freezer for longer shelf-life, however you'll want to warm them up before eating them.
**Note: if you're using ground flax meal use the same ratio of powder to water and follow the same instructions as the agar agar. If you're using an egg, omit the water and just add to the whole mixture.
Frankie's gluten-free all-purpose flour blend is my go-to gluten-free flour of choice. It doesn't have any after-taste or make things difficult for me to work with. If you want to make these cookies the same way I did, you can order your own Frankie's gluten-free flour online at: glutenfreefrankies.com or through Amazon (just search for Frankie's Flour).
