Carrot Cake Breakfast Cookies
With spices and oats, the flavors of these cookies complement breakfast. With prunes, these cookies have the texture of cake while being rich in fiber
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Cooking tools:
- Food processor
- Stand mixer
- Ice cream scoop
- Kitchen scale
- Grater
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Baking sheet
- Parchment paper
- Oven
- Refrigerator
Ingredients
- 135 g / 1 1/2 cups rolled oats
- 125 g / 3/4 cup + 2 tablespoons whole-wheat flour
- 60 g / 1/2 cup almond meal
- 10 g / 1 tablespoon Dried Plum Powder
- 1 g / 1/2 teaspoon baking soda
- 4 g / 1 teaspoon salt
- 2 g / 1 teaspoon cinnamon
- 1 g / 1/2 teaspoon nutmeg
- .5 g / 1/4 teaspoon ginger
- 113 g / 1/2 cup unsalted butter
- 120 g / 2/3 cup brown sugar
- 40 g / 2 tablespoons Prune Juice Concentrate
- 2 large eggs
- 10 ml / 2 teaspoons vanilla extract
- 105 g / 1 cup grated carrot (about 1 large carrot)
- 50 g / 1/2 cup sliced almonds, lightly toasted
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