Description
One bowl, healthy, make-ahead breakfast cookies! These carrot and blueberry cookies are packed with warm spices, fresh carrot and tonnes of blueberries!
Ingredients
Scale
- 1 cup (90 grams) rolled (traditional) oats
- 1 cup (150 grams) plain whole wheat flour
- 1/2 cup (45 grams) bran (OR an extra 1/2 cup wholemeal flour)
- 1 teaspoon baking powder
- 1 teaspoon cinnamon, ground
- 1/4 teaspoon nutmeg, ground
- 1/4 teaspoon ginger, ground
- Pinch sea salt
- 1 egg
- 1/2 cup (125 ml) pure maple syrup
- 1 tablespoon vanilla bean paste (or vanilla extract)
- 1/2 cup (125 ml) coconut oil, melted and slightly cooled
- 1 1/2 cups (125 grams) carrots, peeled grated (approx. 2 carrots)
- 1 cup (125 grams) raw walnuts, roughly chopped (OPTIONAL)
- 1 cup (125 grams) fresh or frozen blueberries
- Zest of 1 orange
Instructions
- Preheat oven to 160 C (350 F) and line an oven tray with baking paper. Set aside.
- Place the oats, flour, bran, baking powder, cinnamon, nutmeg, ginger and salt into a large bowl.
- Whisk to combine.
- Add the egg, maple syrup, vanilla, coconut oil, carrots, walnuts, blueberries and orange zest.
- Stir to combine.
- Use an ice-cream scoop or tablespoon to shape the cookies. Arrange on the prepared tray.
- Bake for 10-15 minutes or until golden. Allow to cool on the tray. Enjoy x
- Prep Time: 15
- Cook Time: 12
- Category: Cookies
- Method: Baking
- Cuisine: American