Carrot Cake Breakfast Cookies
I’ve been juicing more often lately and I felt bad to throw away the pulp that was left over from it. Then I decided to experiment with making cookies from them. I call these “carrot cake” because the pulp I used was carrot, apple and ginger and that with YL’s orange oil and cinnamon reminded me so much of actual carrot cake but in a smaller version and a little bit more healthier. These cookies are warm, full of flavor, and packed full of protein and energy.
Makes: 20-25 cookies Prep time: 10-15 min Bake Time: 20 min Total time: 30-45 min
- 2 cups einkorn flour ( we use Young Living’s or Jovial)
- 1 cup almond flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- pinch of nutmeg
- pinch of salt
- 1 cup oats ( steel cut or rolled)
- 1/2 cup ground flax seed ( you can simply just blend some flax seeds in your blender)
- 3/4 cup maple syrup
- 1/3 cup oil ( I like to use avocado or coconut oil)
- 1 tsp vanilla extract
- 5 drops Young Living’s Orange Oil
- 4 eggs
- 1 cup dried cranberries
- 2 cups Juicing pulp ( carrot, apple, ginger. You could also grate some carrots, apple and ginger instead)
- Preheat oven to 350°f and prep two cookie sheets with parchment paper
- In a large bowl, sift together einkorn and almond flour, baking powder and soda, cinnamon and nutmeg, and salt. Whisk in oats and ground flaxseed.
- In a separate medium bowl whisk together all the wet ingredients. Add wet to dry and mix until a soft dough forms.
- Add in pulp and cranberries
- Roll into small 11/2- 2 inch balls and press down lightly. Place them 1/2 inch apart from each other and bake for 20 min until lightly browned and firm to the touch.
- Let cool for 5-10 minutes. For the freshest taste store them in an airtight container and eat within a couple days. Enjoy!