Carrot Cake Breakfast (or snack) Cookies

Carrot Cake Breakfast (or snack) Cookies

Health Rating
Prep Cook Ready in Servings
5 min 18 min 23 min 3
Scheduled for:
Breakfast on Monday
Leftovers:
Breakfast on Wednesday
Breakfast on Saturday

Ingredients for 3

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1 1/2 cup Rolled oats, dry
1 1/2 large Banana (about 1 cup mashed)
3/4 tsp Cinnamon
3/4 tsp Vanilla extract, pure (or powder)
1/8 cup Golden raisin, seedless
1/8 cup Walnuts (chopped; or pecans)
1/3 cup grated Carrots (or carrot pulp from juicing)
1/8 cup Coconut, shredded, unsweetened (optional)

Instructions


  1. Preheat oven to 350°F.
  2. In a large bowl mash the bananas.
  3. Mix in the rest of the ingredients until combined.
  4. On a lined baking sheet scoop ½ cup of the mixture and flatted slightly with damp fingers into a cookie shape.
  5. Bake 15-18 minutes until set. Let cool. Store in the fridge in an airtight container for 5 days.

Nutrition Facts

Per Portion

Calories 361
Calories from fat 100
Calories from saturated fat 20.2
Total Fat 11.1 g
Saturated Fat 2.2 g
Trans Fat 0
Polyunsaturated Fat 4.6 g
Monounsaturated Fat 1.6 g
Cholesterol 0
Sodium 16.2 mg
Potassium 566 mg
Total Carbohydrate 56 g
Dietary Fiber 7.6 g
Sugars 15.0 g
Protein 8.3 g

Dietary servings

Per Portion


Fruit 0.8
Grain 1.4
Meat Alternative 0.3
Vegetables 0.2

Energy sources


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Recipe from:
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