Fare Report: Carrot Cake Breakfast Cookies

No need to keep these cookies reserved for breakfast time. These cookies can be enjoyed throughout the day.

For a sweet dessert, simply warm the cookie and drizzle it with a teaspoon of locally sourced honey. This may be my favorite way to enjoy carrot cake cookies.

Whether you want to have them for breakfast, as a snack, or dessert, carrot cake cookies are a great choice.

Carrot Cake Breakfast Cookies

2 ¼ cups oats

1 cup whole wheat flour

¼ cup flaxseed meal

2 tablespoons flaxseed

2 tablespoons hemp seed hearts

2 tablespoons chia seeds

2 teaspoons cinnamon

½ teaspoon freshly grated nutmeg

½ teaspoon baking soda

½ teaspoon salt

1 cup unsweetened applesauce

¼ cup locally sourced honey

1 large egg

2 teaspoons vanilla extract

¼ cup unsalted butter, melted

1 cup grated carrot (2 medium carrots)

1 cup grated sweet apple (1 medium apple)

Preheat oven to 350 degrees. In a large mixing bowl, combine oats, whole wheat flour, flaxseed meal, flaxseed, hemp seed hearts, chia seeds, cinnamon, nutmeg, baking soda, and salt.

In a medium mixing bowl, combine applesauce, honey, egg, and vanilla. Now, mix in the melted butter.

Next, add wet ingredients to the dry ingredients and stir. Gently add in the grated carrot and apple.

Use a ¼ measuring cup to scoop out mixture. Shape with hands and lightly flatten; these cookies do not rise during baking.

Bake about 15 minutes, until lightly golden. Allow cookies to cool before transferring them to an airtight container. Store in the refrigerator to enjoy for the week.

Enjoy!