Let me reminisce on how fabulous yesterday was.
I woke up just after 8am — which is sleeping in for me. Much needed after a late night hockey game on Sunday (I got home at 1am!! Insane!). I made a latte and checked my email. I decided to run errands with Lily which resulted in an unnecessary but oh-so-lovely Tim Hortons visit where I got a coffee and Lily got a Timbit (a plain donut hole for those unfamiliar with the glory that is Tim Hortons).
Unlike Lily, I had no trouble passing up the Timbits.
I had Carrot Cake Cookies for breakfast. They were soft and sweet and healthy. I’m glad there’s more for breakfast on-the-go today…being my first day at the new job and all. 😉
What I love most about these cookies is all the ground flaxseed that’s in them. Ground flaxseed is an ingredient I always have stocked in my fridge but rarely find a use for, much less in substantial quantities.
While it’s true that flaxseed is relatively high in calories (60 calories in 2 tablespoons), it is also packed with nutrition…most notably the omega-3 fatty acids and fiber. While we tend to get our weekly recommended intake of omega 3’s from salmon and seafood, I love the fact that these cookies sneak omega-3’s into breakfast…or a snack.
1/2 cup pecans, chopped
3/4 cup ground flax
1 cup whole wheat pastry flour
1/2 cup old-fashioned rolled oats
3/4 tsp baking powder
1/4 tsp kosher salt
2 tsp ground cinnamon
1/3 cup raisins
1 cup carrots (about 3), finely grated
3 Tbsp coconut oil
1/2 cup pure maple syrup (honey or agave will work, too)
1/4 cup unsweetened applesauce
1 tsp pure vanilla extract
Preheat the oven to 325 F and toast the pecans for 7-8 minutes. Meanwhile, prepare the batter. In a large bowl, mix together the flax, flour, oats, baking powder, salt, cinnamon, and raisins.
Grate the carrots using the finest grate. In a smaller bowl, melt the coconut oil in the microwave for about 45-60 seconds. Now add in the maple syrup, carrots, applesauce, and vanilla. Stir well.
Remove pecans from the oven and add to the dry ingredients. Increase oven temp to 350 F.
Add the wet ingredients to the dry and mix well. The dough will be thick.
With a spoon, scoop 12 cookies onto a lined baking sheet (they don’t spread much so you can put them an inch apart). Bake for 14-15 minutes and allow to cool on baking sheet. Yield: 12 big breakfast cookies.
Nutrition Information (per cookie): 195 calories; 9.6 g. fat; 0 mg. cholesterol; 89 mg. sodium; 25.8 g. carbohydrate; 4.3 g. fiber; 2.5 g. protein
Result: These are delicious! They are best the day they’re made, but will keep up to 5 days in an air-tight container in the refrigerator. They have great flavor from the maple syrup, flax, raisins, and coconut oil. These are vegan and kid-friendly, too! Quick to make and perfect for breakfasts and snacks on busy days. Enjoy!
The rest of yesterday was spent working out, making dinner, grading papers, creating exams, reading the 400+ posts in my Google Reader, updating my Recipe Index…and…finally adding my Food Philosophy page!
I was able to be so productive because this girl, apparently, likes to sleep and sunbathe in front of the sliding glass door all day!
First day at the new job…ekk! And my students have an exam tonight. It’ll be a long one…off I go!