Breakfast Cookies
A fun grab-and-go breakfast or snack.
Servings 12
Ingredients
- 1 large Free Range Egg whisked
- 1/2 cup Carrot finely grated (approx 1 medium carrot)
- 1 cup Apple grated (skin left on; approx 1 apple)
- 3/4 cup Almond Meal
- 1/2 cup Walnuts roughly chopped
- 1 tbsp Coconut Flour
- 1 tbsp Sesame Seeds
- 1/2 tsp Ground Cinnamon
- 1/2 tsp vanilla bean powder (or good quality vanilla extract)
Instructions
- Pre-heat fan-forced oven to 175C
- In a mixing bowl combine egg, carrot and apple.
- Add remaining dry ingredients and mix to combine well.
- Shape heaped tablespoon portions into cookie sizes and place on a lined baking tray.
- Bake in pre-heated oven for 20 -25 minutes or until lightly golden on top.
- Allow to cool on baking tray.
Notes
Recipe Tips:
I like to keep the skin on the carrot and apple (washed) to increase fibre and nutrient content.
Sesame seeds add a source of calcium.
I recommend keeping your uneaten (if any) cookies in a cool place or even the fridge as they contain moisture from egg and apple. Make It Personal: You can also substitute walnuts for other nuts of choice such as macadamia nuts or slivered almonds.
Sesame seeds add a source of calcium.
I recommend keeping your uneaten (if any) cookies in a cool place or even the fridge as they contain moisture from egg and apple. Make It Personal: You can also substitute walnuts for other nuts of choice such as macadamia nuts or slivered almonds.