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  • Ginger Carrot Breakfast Cookies

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    Ginger Carrot Breakfast Cookies
    Servings: 12
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 c. whole-wheat pastry flour
    • 1 1/2 c. rolled oats
    • 1 c. carrot, grated
    • 2 tsp baking pwdr
    • 1/2 tsp baking soda
    • 1 pch sea salt
    • 2 tsp fresh ginger, grated
    • 1/4 c. egg substitute, Or possibly 2 whites or possibly 1 egg
    • 2/3 c. low-fat vanilla soy lowfat milk, or possibly skim lowfat milk
    • 1 Tbsp. canola oil
    • 3 Tbsp. barley malt, Or possibly maple syrup

    Directions

    1. Preheat the oven to 375 F.
    2. In a medium bowl, combine the flour, oats, carrot, baking pwdr, baking soda, and sea salt. In a second bowl, combine the ginger, egg substitute, soy lowfat milk, oil, and barley malt, using a hand mixer to combine well. Pour the liquid ingredients into the dry, using a large rubber spatula to combine well. For the best texture, do not overmix; abuot 15 strokes should do.
    3. Line a cookie sheet with parchment paper, then drop on the batter, using about 2 rounded tbsp for each cookie. Bake in the middle of the oven till cooked through, about 25 min.
    4. Notes from book: If the weather is warm and/or possibly dry: serve the cookies with fresh peach slices. If the weather is cool and/or possibly damp: increase the ginger to 1 tbsp.

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