Ciara shared this lovely recipe on the Super Healthy Kids blog. Healthy breakfast cookies made with carrots, apples and banana.
Breakfast cookies are great for students with full mornings of learning ahead.
The combination of whole grains, whole wheat flour and oats, are packed with slow releasing carbs which keep you fuller for longer due to the stabilizing of blood sugar levels.
These cookies are perfect for breakfasts on the go and easy to quickly pack. Also great for picnics.
2 cup – flour, whole wheat
1 cup – oats
1/2 teaspoon – baking powder
1/4 teaspoon – baking soda
1/2 teaspoon – cinnamon
1 large – egg
1/3 cup – coconut oil (or butter)
1/4 cup – honey
1 teaspoon – vanilla extract
1 cup grated – carrot
1 cup grated – apple
1 medium – banana
1/3 cup – semisweet chocolate chips or top the baked cookie with melted chocolate.
Preheat the oven to 350 degrees. Line a cookie sheet with greaseproof paper.
In a large bowl mix together the whole wheat flour, oats, baking powder, baking soda and cinnamon.
In a separate smaller bowl beat the egg. Add the melted coconut oil, honey and vanilla extract and stir well. Add this mixture to the large bowl with the dry ingredients and mix until well combined.
Add the grated carrot, grated apple and mashed banana and again stir until everything is well mixed together. If using the chocolate chips, add now.
Roll the cookie dough into 1 inch sized balls. The dough should make approximately 20 balls. Place each on the cookie sheet and press down lightly with a fork.
Bake in the oven for 13-15 minutes. Allow to cool on a wire rack.
The cookies can be stored in an airtight container for up to 3 days. They can also be frozen for up to 3 months.