Cake for breakfast!
These are the best on-the-go cookies. Definitely.
Mix, bake, wrap, and pack a couple in your bag, and you have a simple, easy breakfast that is packed with fiber and protein – enough to hold you up until lunch.
This recipe is also easily scalable so you can make just a couple or scale up and prepare a bunch for the week!
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Vegan Carrot Cake Breakfast Cookies.
- 2 ripe bananas, mashed
- 1 carrot, shredded
- 2 tablespoons almond butter
- 1 flax egg ((1 tablespoon flax plus 1/4 cup water))
- 1 cup old-fashioned rolled oats
- 1/2 cup whole wheat flour
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
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In a large bowl, whisk together mashed bananas, carrot, almond butter and flax egg. Fold in oats, flour, baking soda, and cinnamon. Scoop about 1 tablespoon dough per cookie onto baking sheet.
- Bake cookies for 8-10 minutes or until firm. Bake for an additional 5-7 minutes if you like crispy cookies. Allow to cool, and enjoy!
