Ginger Carrot Breakfast Cookies Recipe

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Servings: 12


Cost per serving $0.17 view details
  • 1 c. whole-wheat pastry flour
  • 1 1/2 c. rolled oats
  • 1 c. carrot, grated
  • 2 tsp baking pwdr
  • 1/2 tsp baking soda
  • 1 pch sea salt
  • 2 tsp fresh ginger, grated
  • 1/4 c. egg substitute, Or possibly 2 whites or possibly 1 egg
  • 2/3 c. low-fat vanilla soy lowfat milk, or possibly skim lowfat milk
  • 1 Tbsp. canola oil
  • 3 Tbsp. barley malt, Or possibly maple syrup


  1. Preheat the oven to 375 F.
  2. In a medium bowl, combine the flour, oats, carrot, baking pwdr, baking soda, and sea salt. In a second bowl, combine the ginger, egg substitute, soy lowfat milk, oil, and barley malt, using a hand mixer to combine well. Pour the liquid ingredients into the dry, using a large rubber spatula to combine well. For the best texture, do not overmix; abuot 15 strokes should do.
  3. Line a cookie sheet with parchment paper, then drop on the batter, using about 2 rounded tbsp for each cookie. Bake in the middle of the oven till cooked through, about 25 min.
  4. Notes from book: If the weather is warm and/or possibly dry: serve the cookies with fresh peach slices. If the weather is cool and/or possibly damp: increase the ginger to 1 tbsp.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 41g
Recipe makes 12 servings
Calories 78  
Calories from Fat 20 26%
Total Fat 2.31g 3%
Saturated Fat 0.25g 1%
Trans Fat 0.01g  
Cholesterol 0mg 0%
Sodium 293mg 12%
Potassium 87mg 2%
Total Carbs 11.71g 3%
Dietary Fiber 1.5g 5%
Sugars 1.94g 1%
Protein 2.7g 4%
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