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Betsy Ramirez

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Yummy Eats

Carrot Cake Breakfast Cookies {Gluten Free, Dairy Free}

You won’t have a boring breakfast with these Gluten Free and Dairy Free Carrot Cake Breakfast Cookies!

I love spring! I love that the weather is cool yet warm! I love the flowers popping up! I also love the flavors of spring! In my mind, that means, carrot cake, coconut, and lemon based foods. The Recipe Redux theme this month was to use 3 ingredients in the  pantry and come up with something healthy and delicious. I have been craving carrot cake and I always have oatmeal, maple syrup, and walnuts on hand. With my constant obsession with breakfast, these gluten free, dairy free Carrot Cake Breakfast Cookies are the perfect start to a spring day!

If you don’t have oat flour, I recommend putting old fashioned oats in your coffee grinder or food processor to make the flour. Oats are filled with soluble fiber, making them the perfect choice for a filling breakfast. The bananas add potassium, while the walnuts bring in some Omega 3’s. Carrots rock this spring and they bring Vitamin A to these delectable cookies. 

 

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Carrot Cake Breakfast Cookies {Gluten Free, Dairy Free}
Author: Betsy Ramirez
Recipe type: breakfast
Prep time:  10 mins
Cook time:  15 mins
Total time:  25 mins
Serves: 12 cookies
 
Jump into spring with my gluten free, dairy free Carrot Cake Breakfast Cookies!
Ingredients
  • 1 cup oat flour
  • 1 tsp. baking powder
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 2 ripe bananas
  • 1 tsp. vanilla extract
  • ½ cup maple syrup
  • 1 egg
  • 1 cup finely diced shredded carrots
  • 1 tsp fresh lemon zest
  • ½ cup shredded coconut
  • ½ cup chopped walnuts
Instructions
  1. Preheat oven to 350 degrees.
  2. Place parchment paper on a large baking sheet.
  3. In a small bowl, combine oat flour, baking powder, cinnamon and nutmeg.
  4. In a large bowl, mash the 2 bananas.
  5. Add egg, maple syrup, and vanilla extract to bananas and combine well.
  6. Add zest, carrots, coconut, and walnuts to the bananas and fold together.
  7. Using an ice cream scoop, scoop better onto baking sheet.
  8. Place in the preheated oven.
  9. Bake for 15 minutes.
  10. Remove from oven and let cool on a baking rack.
  11. Store in an airtight container in the refrigerator up to 5 days.
3.5.3251

Cookies for breakfast?!!! YES, Please! 

Check out what other Recipe Reduxers cooked up this month!

 

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Author: Betsy Ramirez

Betsy is a registered dietitian/nutritionist, homeschool mom, & fairy tale junkie, who loves getting crafty. Being on my bike and lifting weights are my therapy. Thinking outside the box is my jam!

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6 Comments

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Comments

  1. Jenny Shea Rawn says

    March 24, 2017 at 1:08 pm

    These look so simple and good. Bet my little guy would love them. Pinning to make this spring! And love the video!

    Reply
    • Betsy Ramirez says

      March 24, 2017 at 5:46 pm

      Thanks so much, Jenny! I hope you enjoy them!

      Reply
  2. Agness of Run Agness Run says

    September 25, 2017 at 1:06 pm

    This is such an appetizing treat which I could eat all day long, Betsy. Can I use honey instead of maple syrup?

    Reply
    • Betsy Ramirez says

      September 25, 2017 at 9:35 pm

      Yes, of course! It would substitute just fine.

      Reply
  3. aileen says

    November 9, 2017 at 2:22 pm

    There was just too much nutmeg in the recipe, which seemed to take over.

    Reply
    • Betsy Ramirez says

      January 15, 2018 at 10:46 am

      So sorry to hear that! I will consider making that adjustment. I appreciate the feedback.

      Reply

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I am so tickled you are here!

I'm Betsy! I'm a registered dietitian, homeschool mom, Air Force wife, & world traveler. I love my family, food, crafts, exercise, nutrition, and now homeschool! Thank you for joining me at my kitchen table.

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