I used to eat dry frosted mini wheats for breakfast at the hospital before starting my workday.
Nothing against mini wheats, but these carrot cake breakfast cookies are just such a step up! Like why would I go back?
I’ve been thinking a lot recently about making and eating meals I’m genuinely excited to eat.
I think this gets totally lost too often especially when we’re trying to nourish ourselves. We focus more on the nutrition and less on the yum factor.
Call me idealistic, but I wholeheartedly believe we can do both. Life is far too short for mediocre food in the name of nutrition.
- Makes 12 servings
- Per serving, this recipe packs 34 g of carbs, 2 g of protein, and 5 g of fat, and 2 g of fiber.
- Pre-workout: have within 1 hour of your session or pair with protein >1 hour before.
- Post-workout: Pair each serving with 6-9 grams of protein within 1-2 hours of your session.
- 1 cup flour
- 1 cup quick oats (you can make these by pulsing whole oats in a food processor)
- 2.5 cups shredded carrots
- ½ cup raisins
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon nutmeg
- 1/4 cup oil
- 3/4 cup maple syrup
- 1 teaspoon vanilla
- Preheat the oven to 375 degrees and grease a cookie sheet.
- In a large bowl, mix all of the dry ingredients and the shredded carrots.
- In a medium glass bowl, whisk or beat the oil, maple syrup, and vanilla together. Add to the dry ingredients and mix.
- Scoop dollops of batter onto the cookie sheet making 12 cookies. With your hands, gently press the dollops to slightly flatten them.
- Bake for ~17 minutes or until golden brown (they should still be slightly soft).
- Transfer to a cooling rack until room temperature. Then store in an airtight container and enjoy!
Did you make it? I’d love to see how it turned out! Tag @climbingdietitian on instagram.