Carrot, Apple & Oat Breakfast Cookies
20 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 cups / 150g whole wheat flour
- 1 cup / 100g rolled oats
- Β½ tsp baking powder
- ΒΌ tsp baking soda
- Β½ tsp cinnamon
- 1 large egg
- β cup / 50g coconut oil, melted
- ΒΌ cup / 60g honey
- 1 tsp vanilla extract
- 1 cup / 80g grated carrot ( 1 medium carrot)
- 1 cup / 80g grated apple ( 1 medium apple)
- 1 medium banana
- Optional: β cup / 50g - chocolate chips
Method
- Preheat the oven to 350 f/ 180 c . Line a cookie sheet with grease-proof 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.