Grain-Free Carrot Apple Breakfast Cookies are tasty, healthy and a wonderful way to serve up veggies for breakfast …whether at home or on the go. Super kid-friendly plus they’re naturally gluten-free, dairy-free and naturally sweetened.
Like all children, Alice occasionally goes through phases of being a “reluctant eater”. My adventurous little eater who normally noms down on massaged kale and veggie-loaded meatballs is temporary replaced by this adorable little girl who refuses everything except for a tried and true favorites.
And while I understand the “why” a child is a reluctant eater (See Why Your Child Won’t Try New Foods…and How To Turn it Around), it still frustrates the hell out of me.
You other mamas and papas know exactly what I’m talking about. I can see you nodding your heads and here the soft mumbling of “mmmhmmm” all the way from here.
So, when one of those phases of hits our house….I break out the big guns in the kitchen.
The breakfast cookies.
Because, who is going to turn down a cookie for breakfast. Not me. Not you. And certainly not a kid.
Grain-Free Carrot Apple Breakfast Cookies are all kinds of healthy goodness disguised as an innocent cookie. The flavors of carrot and apple naturally sweeten the cookie and also compliment one another! They are awesome to keep on hand for busy mornings when breakfast has to happen in the car or to dunk in your morning coffee when the family decided to sleep in and you don’t want to share the cookie goodness.
- 1 cup fine grated carrot
- 3/4 cup finely grated apple
- 2 cups almond flour
- 1/3 cup flax meal
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 tablespoon cinnamon
- 1 teaspoon pure vanilla extract
- 2 eggs
- 1/4 cup maple syrup or honey
Using a clean hand or even just a fork, carefully flatten the balls of dough to about 1/2 inch thickness. Bake in a 350 degree oven for 22-25 minutes or until the cookies are slightly firm and are starting to turn golden brown on the top.Once done baking, transfer the cookies to a wire cooling rack. Allow cookie to cool completely before enjoying and/or storing in an air-tight container in fridge for up to a week.
Prep time: Cook time: Total time: Yield: 16 cookies