carrot cake breakfast cookies

carrot cake breakfast cookies
29 October 2016 Katie

breakast-cookies-900

A couple of weeks ago, I sampled a breakfast cookie from one of my favourite delicatessens. I loved the shreds of grated carrot running through, and its warm cinnamon flavour.

And although it was mainly allergy-free, it was bound together with nut butter.  Whilst I am personally fine with nuts, the philosophy of pure family food recipes is to be completely allergy-free*.  So, with a rather ripe banana going spare, I decided to try my luck making an allergy-free version.

As with the sugar-free flapjack recipe, there is no added sugar in these cookies.  Lots of lovely dried fruits provide natural sweetness, as well as adding vitamins and minerals .  These are a soft, cakey consistency, and don’t be fooled by the portion size – they are very filling!


carrot cake breakfast cookies

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Rating: 5
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carrot cake breakfast cookies

Votes: 1
Rating: 5
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Ingredients

Quantity of servings: cookies


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Ingredients

Quantity of servings: cookies


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Instructions
  1. Pre-heat the oven to Fan 160C/GM5. Line 2 trays with baking paper.
  2. Add the dates, dried apricots, raisins, banana and oil into a food processor. Blend until you get a rough paste. Add in the remaining ingredients and pulse until combined.

  3. Spoon and flatten into 16 small circles onto the baking trays - they will hold the shape that you make. Bake for 20 minutes, or until slightly browned. Delicious served warm or cold.

Nutrition Facts
carrot cake breakfast cookies
Amount Per Serving
Calories 101
Calories from Fat 45
% Daily Value*
Total Fat 5g
8%
Saturated Fat 1g
5%
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Sodium 1mg
0%
Potassium 91mg
3%
Total Carbohydrates 15g
5%
Dietary Fiber 2g
8%
Sugars 7g
Protein 1g
2%
Vitamin A
1%
Vitamin C
0.3%
Calcium
1%
Iron
2%
* Percent Daily Values are based on a 2000 calorie diet.