Breakfast Cookies

Cookies for breakfast? I'm babysitting my friend's son this weekend and I thought I would make something fun and unexpected for our breakfast. I came across a recipe in a magazine and it sounded so good, I had to give it a try. It's loaded with nuts and fruits and it's sweetened with maple syrup so it's free of refined sugars. Feel free to customize these cookies by substituting different dried fruits, nuts and seeds. Some dried fruits have added sugars so just check to make sure you are using unsweetened dried fruit to keep these cookies free from refined sugars.

Breakfast Cookies

adapted from Bon Appetite

• 78g whole wheat flour
• 1/2 tsp ground cinnamon
• 1/2 tsp Kosher salt
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 45g shredded carrot (approximately 1 large carrot)
• 1 large egg
• 100g full fat plain yoghurt
• 66g coconut oil
• 80g maple syrup
• 1/2 tsp vanilla extract
• 90g chopped walnuts
• 50g rolled oats
• 44g sunflower seeds
• 30g dried cranberries
• 12g flaxseeds
• 19g unsweetened coconut flakes or more for coating

Combine the flour, cinnamon, salt, baking powder, and baking soda, set aside. In a medium sized mixing bowl, whisk together the yoghurt, maple syrup, coconut oil, vanilla extract and egg. Stir in the flour. Mix in the shredded carrots, walnuts, rolled oats, sunflower seeds, dried cranberries, and flaxseeds.

Using an ice cream scooper or a tablespoon, scoop one inch diameter balls and roll them into the shredded coconut. Slightly flatten them onto a parchment or silicone lined sheet pan.

Bake in a preheated 325 degree F oven for 15-20 minutes or until the cookies are golden brown.

These cookies remind me of the tops of a carrot muffin. They are soft and crunchy with a hint of cinnamon, perfect for a Fall morning.