Wowza! You have to try these carrot cake breakfast cookies from my new friend Katherine over at @cookieandkate. We crossed paths online a few months ago and I've quickly come to adore her... (and her dog Cookie!). Not only is she super sweet + kind, but she has some AMAZING recipes up her sleeve. In fact, she's a brand new @rodalebooks author (so that makes us book sisters) and just published her first cookbook: http://amzn.to/2qXxbKo .. I love supporting wellness sisters and celebrating their wins. Ya with me?! .. P.S. Here's the insanely delicious Carrot Cake Breakfast Cookie recipe from Katherine for you to enjoy! .. CARROT CAKE BREAKFAST COOKIES | Makes 10 cookies .. INGREDIENTS: 1 cup quick-cooking oats 1 cup whole wheat flour 1 teaspoon baking powder 1 teaspoon ground cinnamon ½ teaspoon fine sea salt ¼ teaspoon ground ginger 1 ½ cups peeled grated carrots (about 1⁄2 pound) 1 cup roughly chopped raw pecans or walnuts ¼ cup raisins, preferably golden ½ cup honey or maple syrup ½ cup melted coconut oil .. DIRECTIONS: 1. Preheat the oven to 375°F. Line a large rimmed baking sheet with parchment paper. 2. In a large bowl, combine the oats, flour, baking powder, cinnamon, salt, and ginger. Whisk to blend. Add the carrots, pecans, and raisins and stir to combine. 3. In a medium bowl, combine the honey and coconut oil. Whisk until blended. Pour the liquid mixture into the flour mixture and stir just until combined. The dough might be rather wet, but don’t worry. 4. Drop ¼-cup scoops of dough (an ice cream scoop with a wire scraper is perfect for this) onto the prepared baking sheet, leaving several inches of space around each one. Use the palm of your hand to gently flatten each cookie to about 3⁄4 inch thick. 5. Bake until the cookies are golden and firm around the edges, 15 to 17 minutes. Cool the cookies on the baking sheet on a cooling rack for 10 minutes, then carefully transfer the cookies to the rack to cool completely (otherwise, the bottoms can brown too much). Leftover breakfast cookies will keep, covered, at room temperature for up to 2 days, in the refrigerator for up to 5 days, and in the freezer for up to 3 months.

simplegreensmoothiesさん(@simplegreensmoothies)が投稿した動画 - 2017/05/23 20:00:04