Recipe
Breakfast
Dark Chocolate Carrot Breakfast Cookies (Get Cooking)
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 18
| Quantity | Ingredient | Add |
|---|---|---|
| 1 c. plus 2 tbsp flour | ||
| 1 c. plus 2 tbsp milled flax seed | ||
| 1 ½ tsp. baking soda | ||
| 1 ½ tsp. cinnamon | ||
| 1 ½ tsp. salt | ||
| 3 c. finely grated carrot | ||
| 1 ½ c. melted coconut oil | ||
| 1 c. plus 2 tbsp raw sunflower seeds | ||
| 1 c. plus 2 tbsp brown sugar | ||
| 1 ½ tsp. vanilla | ||
| 1 ½ c. oats | ||
| 1 ½ c. sliced almonds | ||
| ¾ c. dark chocolate chunks |
Directions
- Preheat oven to 375 degrees.
- In a bowl, sift together flour, flax seed, baking soda, cinnamon and salt. In a large bowl, mix together grated carrot, coconut oil, sunflower seeds, brown sugar and vanilla. Gradually add flour and stir until incorporated. Stir in oats, almonds and chocolate chips. Using a 1/2-cup dry measuring cup, scoop dough, 2 inches apart, onto a baking sheet. Press the cookies with your hand to flatten slightly.
- Bake for 10 to 12 minutes until edges become slightly crisp. Cool briefly on baking sheet before transferring to a wire rack to cool completely. Cookies can be frozen for long-term storage.
Nutrition facts
Servings
440 Calories per serving
Amounts Per Serving
- Total Fat: 31g
- Cholesterol: 0mg
- Sodium: 320mg
- Total Carbohydrates: 37g
- Protein: 7g
Daily Values
0%
Vitamin A 60%
0%
Vitamin C 2%
0%
Iron 8%
0%
Calcium 4%
Recipe Source:
Chef Andrew from Ankeny #1, KCCI-TV recipe, March 18, 2016.