Breakfast Cookies
Peanut Butter Carrot Breakfast Cookies
On Monday, August 24th I had the honor of being a guest on Home & Family on the Hallmark Channel! I shared how to make back to school breakfast cookies, yum! These cookies are a complete meal (enjoy 2 -3!), protein packed and taste great so your kids will want to eat them.
I wish everyone who is heading back to school, or who has kids heading back to school, a great school year!
Peanut Butter Carrot Breakfast Cookies
These healthy & delicious breakfast cookies is great for busy weekday mornings!
Print Recipe
Ingredients
- 1 tablespoon of chia seeds
- 3 tablespoons of water
- ¼ cup coconut oil
- 1 teaspoon of vanilla extract
- 1 cup dated diced
- 1 cup carrot shredded or diced
- ½ cup oats
- ½ cup whole-wheat pastry flour
- 1 teaspoon of baking powder
- ¼ teaspoon salt
- Organic peanut butter
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Add 1 tablespoon of chia seeds with 3 tablespoons of water in a small ramekin and let set for 3 minutes until a thick gelatinous consistency forms. Add chia mixture into a large mixing bowl with coconut oil and vanilla extract and mix together. Fold in dates and carrots. Lastly, mix in oats, whole-wheat pastry flour, baking powder and salt.
- Form cookie batter into disks and place on a baking sheet and bake for 12 - 15 minutes. Let cookies cool before adding a layer of peanut butter between 2 cookies. Store cookies in the refrigerator and enjoy within 1 week, or store in the freezer and enjoy within 2 – 3 weeks
Notes
Choose Organic Ingredients When Possible
