breakfast cookies

• 1 c unsweetened applesauce or pureed mango or papaya
• 1/2 c monkfruit or coconut sugar
• 2 servings of chia egg replacer (see below) or 2 eggs
• 3 c grated carrots
• 1/4 c finely chopped pineapple
• 1 c garbanzo flour
• 1 1/2 c steel cut oats or regular oats (steel cut has more crunch)
• 1/4 c flaxseed meal or 1/4 cup chia seeds w 2 T water (I used chia for more protein)
• 1/2 tsp kosher salt
• 1 tsp cinnamon
• 1 tsp pumpkin spice or 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp cloves
• 1 tsp baking powder
• 1 1/2 tsp. baking soda

Chia Egg Replacer:  1 serving=1T chia seeds & 3 T water...let sit 15 m

Blend or mix applesauce/puree and sugar.  Add chia mix or eggs and mix.

Mix in a separate bowl flour through baking soda.  Slowly add to puree mixture and blend or mix thoroughly. 

Fold in carrots.  (Option to add 1/4 c chopped nut of choice)

Refrigerate dough while the oven is preheating to 375 degrees.  Prepare a cookie sheet by lining it with parchment paper. Scoop with a small dipper or T onto the cookie sheet.  Use a fork to slightly flatten the dough and tuck any straggling pieces of carrot.  Refrigerate the dough between batches.

Bake for 15 mins and cool on a rack.  Makes about 3 dozen.

Enjoy with a cup of java or hot tea!

created by Andrea Drugay & tweaked a bit by Char