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
Dry ingredients:
  1. 2 cups einkorn flour ( we use Young Living’s or Jovial)
  2. 1 cup almond flour
  3. 1 tsp baking powder
  4. 1/2 tsp baking soda
  5. 1 tsp ground cinnamon
  6. pinch of nutmeg
  7. pinch of salt
  8. 1 cup oats ( steel cut or rolled)
  9. 1/2 cup ground flax seed ( you can simply just blend some flax seeds in your blender)
Wet ingredients:
  1. 3/4 cup maple syrup
  2. 1/3 cup oil ( I like to use avocado or coconut oil)
  3. 1 tsp vanilla extract
  4. 5 drops Young Living’s Orange Oil
  5. 4 eggs
Last-to-add-in ingredients:
  1. 1 cup dried cranberries
  2. 2 cups Juicing pulp ( carrot, apple, ginger. You could also grate some carrots, apple and ginger instead)
Directions:
  • 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!
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