Lately, I have been working hard on coming up with some portable breakfasts for on-the go meals.
- 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
Yield: 26 cookies
- 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
- In a bowl, mix together the flax, flour, oats, baking powder, salt, and cinnamon.
- Grate the carrots using the smallest grateer.
- 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.
- Then add in the maple syrup, carrots, and vanilla. Mix well to combine.
- Add the wet ingredients to the dry and mix well.
- The dough will be very sticky.
- With a cookie scoop, make 26 smaller cookies and use two as a serving.
- Bake for 8 minutes at 350F and allow to cool on baking sheet.
- Enjoy for breakfast or a snack full of protein, fiber and Omega 3!