Look at this photo! How could I not try them? They’re vegan. No added oil. Not exactly low calorie but packed with fiber and nutrients. (She includes nutritional info. How great is that?)

It’s from:
Healthy Make Ahead Breakfast Cookies – 6 Ways, She Likes Food, July 2017

I made her Carrot Cake cookies with some minor changes. Here’s my recipe:

Ingredients

2 1/2 cups rolled oats
3/4 cup whole wheat pastry flour
3 tablespoons sugar
1/2 teaspoon baking powder (I opted for less to keep the soapy taste down)
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon allspice
1/4 teaspoon ginger
1/2 teaspoon salt, scant
1/2 cup almond milk (will increase this next time, or add some water)
1 teaspoon vinegar (acid activates the baking soda)
1/4 cup maple syrup
1/2 teaspoon vanilla
1 flax egg (1 tablespoon ground flax combined with 2 tablespoons warm water)
1 cup grated carrots
1/2 cup raisins

Directions

Pre-heat oven to 350 degrees F. Line muffin pans with cup liners.

Combine dry ingredients in a large bowl. Combine remaining ingredients, including carrots and raisins, in another large bowl. Pour dry into wet and mix.

Spoon into muffin cups. Bake for 18 minutes. Remove from pans in about 15 minutes. Let cool for 20-30 minutes.

These are mine. Izzy’s don’t include raisins but I thought they made a good addition.

I started out spooning the dough onto a cookie sheet but it was sticky and crumbly and not easy to keep in a cookie shape. So I changed my mind mid-spooning and used the muffin cups. I’ll probably do this in the future. It kept everything together and it’s a nice way to serve.

I’m excited to try some other versions. Maybe apple cinnamon or lemon blueberry or that tropical one. You can do a lot with these. Very portable.

Thank you, Melinda for sharing the link!