Carrot Cake Breakfast Cookies
We are rejoicing today because after a 9 month and 1 week wait….our KITCHEN IS FINALLY FINISHED!!! I spent the entire afternoon baking in preparation for a baby shower for our 10th grandchild. My heart is bursting with joy to be the blessed Gammie that I am. Children are a gift from the Lord and grandchildren are a double blessing. Watching my girls be moms to their children is one of the most amazing aspects of my life. I am so proud of the job they are doing. Motherhood is the hardest job in the world but it has the biggest payback when you see your own children passionately focusing on passing on many of the intentional things you taught them about love and servant leadership. We love to celebrate new birth and this weekend we will be celebrating Baby Boy Banihashemi due to arrive at the end of October. His mom and big sister Sophie will be here for the weekend along with cousin Garrett and his mommy.
Here is the finished kitchen……
So today I tried out my new ovens by baking a new recipe called Carrot Cake Breakfast Cookies.
Ingredients
2 ½ cups old fashioned oats (gluten free if necessary)
¾ cups flour (gluten free if necessary)
¼ cup coconut sugar
1 teaspoon baking powder
¼ teaspoon baking soda
2 teaspoons cinnamon
½ teaspoon nutmeg
⅓ teaspoon cloves
12 teaspoon ginger
⅛ teaspoon salt
½ cup almond milk
¼ cup maple syrup
1 egg (make flax egg out of 1 TBS flax meal and 2 ½ TBS water, mix well and let sit a few min)
2 teaspoons vanilla
1 cup grated carrots
Preheat oven to 350 degrees.
Mix all dry ingredients in a medium sized bowl. Mix all wet ingredients in a small bowl. Combine wet and dry in the medium bowl and stir until everything is combined thoroughly but do not overmix. Scoop the batter onto parchment paper lined baking sheet by ¼ cupfuls and press down a bit before baking. Bake 15-17 minutes until firm and cooked through. Cool and serve as a delicious and nutritious breakfast cookie. Easy to freeze and great to take for breakfast on the go.
- 2 ½ cups old fashioned oats (gluten free if necessary)
- ¾ cups flour (gluten free if necessary)
- ¼ cup coconut sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ⅓ teaspoon cloves
- 12 teaspoon ginger
- ⅛ teaspoon salt
- ½ cup almond milk
- ¼ cup maple syrup
- 1 egg (make flax egg out of 1 TBS flax meal and 2 ½ TBS water, mix well and let sit a few min)
- 2 teaspoons vanilla
- 1 cup grated carrots
- Preheat oven to 350 degrees.
- Mix all dry ingredients in a medium sized bowl.
- Mix all wet ingredients in a small bowl.
- Combine wet and dry in the medium bowl and stir until everything is combined thoroughly but do not overmix.
- Scoop the batter onto parchment paper lined baking sheet by ¼ cupfuls and press down a bit before baking.
- Bake 15-17 minutes until firm and cooked through.
- Cool and serve as a delicious and nutritious breakfast cookie.
- Easy to freeze and great to take for breakfast on the go.
What have you had to WAIT for in your life that was definitely worth the wait?
