Its breakfast time here. I have some time before I need to leave today, and I am eagerly awaiting my drive to school because I can't wait to eat this morning.
I've made breakfast cookies before (check out the Banana Walnut variation too), but these are extra special...Carrot Cake Breakfast Cookies! It took a few tries to get them right and they are so. freaking. good. Perfectly amount of spice, not too sweet, with that irresistible cream cheese icing slathered on top of them...perfect. Plus, who doesn't like cake for breakfast?
Of course, they have to follow my breakfast rules: high in protein, high in fat, and won't crumble or get frosting on my pocket. Such a delicious cookie does exist.
Carrot Cake Breakfast Cookies
15 baby carrots, shredded (food processor gets that done quick)
1/2 cup pecan halves (or walnuts)
1/2 cup flax meal
1/4 cup raisins
1 cup protein powder
2 tbsp coconut oil
2 tbsp molasses
2 tbsp maple syrup
3 tbsp agave nectar
2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp cloves
1 tsp salt
2-4 tbps water (until you get desired texture, I think I used 2)
4 tbsp trans fat free Tofutti
1 tbsp agave nectar
Easy as anything. Melt the coconut oil and mix it with all wet ingredients, adding only two tbsp of water. Mix together the carrots and all the dry ingredients. Add the wet to the dry. If more water is needed, add now. Form into 8 cookies. They will be fairly large.
Mix the tofutti with the remaining tbsp of agave nectar until smooth. Dollop 1/2 tsp of frosting on each cookie, and spread out to "frost" it. Your best bet now is to put them on a cookie sheet or cutting board and let them sit in the refrigerator overnight.
Thats it. Very easy, very tasty, very filling (keeps me going for four hours), very good for breakfast.
Nutrition Information: 550 Calories; 26.0g Total Fat; 8.2g Saturated Fat; 0.0mg Cholesterol; 60.6g Carbohydrates; 10.4g Fiber; 25.8g Protein.
Enjoy the day everyone!