International•healthy
Carrot Cake Breakfast Cookies
Filled with bananas and carrots, these refined sugar-free, gluten-free, Carrot Cake Breakfast Cookies make eating your veggies for breakfast F.U.N. and super tasty!
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 14 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 overripe banana
- 1/2 cup finely grated carrots
- 1/4 cup almond butter
- 1 egg
- 1 cup gluten-free all purpose flour
- 1 tablespoon coconut oil
- 2 teaspoons baking powder
- 1/4 cup Splenda Naturals or sweetener of your choice
- 1 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon cardamom
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1/4 cup pecans
Instructions
- 1
Meanwhile, add banana to a bowl and mash it
- 2
Then add in the carrots, almond butter, egg, flour, coconut oil, baking powder, sweetener, cinnamon, nutmeg, ginger, cardamom, pecans and cloves and stir well.
- 3
Refrigerate dough for 30 minutes or so
- 4
Pre-heat oven to 375 degrees
- 5
Form dough into balls, flatten them slightly and bake at 375 for 13-15 minutes.
- 6
Let cool
- 7
Frost with whipped coconut cream or buttercream frosting.