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Carrot Cake Breakfast Cookies

Well, I didn't end up making the Itty Bitty Carrot Cake Cookies, but I did end up making an off-spring! Meet the carrot cake cookie in breakfast form. I cut down the oil (using applesauce to replace some of
13 Servings -
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Servings:13  | Calories:211 | Total Fat:11g  | Chol:0mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 11g
17 %
Sat Fat 4g
20 %
Total Carb 26g
9 %
Fiber 5g
20 %
Sugars 6g
Cholesterol 0mg
0 %
Sodium 98mg
4 %
Protein 4g
9 %
43% Others combined
26% Ground flax
16% Whole wheat pastry flour
13% Coconut oil
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1/2 cup chopped pecans, toasted
3/4 cup ground flax
1 cup whole wheat pastry flour
1/2 cup regular rolled oats
3/4 tsp baking powder
1/4 tsp kosher salt
2 tsp ground cinnamon
1/3 cup raisins
1 cup lightly packed shredded carrots (use finest grate)
3 tbsp coconut oil
1/2 cup pure maple syrup (other liquid sweeteners should work)
1/4 cup applesauce
1 tsp pure vanilla extract
1 tbsp fresh grated ginger

Directions : View recipe directions on
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