Bakery / Bars

Carrot Cake Breakfast Cookies

With baking spices and nuts, the flavors of carrot cake perfectly complement breakfast. This recipe carries the texture of a…

Nutritional Facts

Per serving

Instructions

    In a food processor, blend half the oats until they form a coarse meal. In a bowl, whisk together the blended oats with the remaining oats, flour, almond meal, plum powder, baking soda, salt, and spices.

    In a stand mixer fitted with the paddle attachment, cream together the butter and sugar until aerated and light, about 3 minutes. Mix in the concentrate, eggs, and vanilla until evenly combined.

    Gradually mix the dry ingredients into the butter-sugar mixture. Fold in the carrots and almonds. Refrigerate for at least 1 hour or up to 5 days.

    Preheat the oven to 325F [165C] convection or 350F [180C] without convection. Line two baking sheets with parchment paper.

    Portion chilled dough into approximately 40 g / 1.41 ounce portions. (An oiled ice cream scoop helps alleviate sticking.) Bake for 15-16 minutes or until browned on edges and set on top. Cool completely on baking sheets.

     

Ingredients

135 g / 1 1/2 cups rolled oats
125 g / 3/4 cup + 2 tablespoons whole-wheat flour
60 g / 1/2 cup almond meal
10 g / 1 tablespoon Dried Plum Powder
1 g / 1/2 teaspoon baking soda
4 g / 1 teaspoon salt
2 g / 1 teaspoon cinnamon
1 g / 1/2 teaspoon nutmeg
.5 g / 1/4 teaspoon ginger
113 g / 1/2 cup unsalted butter
120 g / 2/3 cup brown sugar
40 g / 2 tablespoons Prune Juice Concentrate
2 large eggs
10 ml / 2 teaspoons vanilla extract
105 g / 1 cup grated carrot (about 1 large carrot)
50 g / 1/2 cup sliced almonds, lightly toasted

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