Lately, I have been working hard on coming up with some portable breakfasts for on-the go meals.

The criteria:

• healthy – low in fat, high in nutrients
• full of protein – something that will hold you over to lunch
• packed with fiber – again, it needs staying power
• easy to eat in the car or on the bus
• can be frozen or made ahead

These little treats seem to fit the criteria. The only problem was I didn’t make enough when I made them last week. I wasn’t sure how they would be, so I only made about 1/4 of the recipe. After deciding they are in fact, delicious, I need to make a big batch this week. They are something I won’t feel bad about getting out of the freezer to give a neighbor or some of Anna’s friends!

Carrot Cake Breakfast Protein Cookie

Adapted from Oh She Glows which was adapted from 101 Cookbooks.

Yield: 26 cookies

Ingredients:

• 3/4 cup ground flax
• 1 cup whole wheat pastry flour
• 3/4 cup regular rolled oats
• 3/4 tsp baking powder
• 1/4 tsp kosher salt
• 2 tsp ground cinnamon
• 1 cup lightly packed shredded carrots (use finest grate)
• 3 tbsp coconut oil
• 1/2 cup pure maple syrup
• 1/2 cup almond milk or skim milk
• 2 tsp pure vanilla extract
• 1 scoop vanilla protein poweder

1. In a bowl, mix together the flax, flour, oats, baking powder, salt, and cinnamon.
2. Grate the carrots using the smallest grateer.
3. In a smaller bowl, melt the coconut oil in the microwave for about 45-60 seconds. You want the oil hot so it doesn’t clump up when adding the cold wet ingredients.
4. Then add in the maple syrup, carrots, and vanilla. Mix well to combine.
5. Add the wet ingredients to the dry and mix well.
6. The dough will be very sticky.
7. With a cookie scoop, make 26 smaller cookies and use two as a serving.
8. Bake for 8 minutes at 350F and allow to cool on baking sheet.
9. Enjoy for breakfast or a snack full of protein, fiber and Omega 3!

Share on Facebook