Friday, August 31, 2012

Carrot Pineapple Breakfast Cookies

So this is another version of an oatmeal breakfast cookie. Gotta get through them shredded carrots! It may seem like I've been baking a lot of "cookies" but that's ok because I froze most of them. Since school is starting soon, the boys need a healthy option for breakfast or snacks. They really liked these because of the bites of pineapple they'd get. They were like little carrot cake bites. :)

Carrot Pineapple Breakfast Cookies

yield: 12 cookies 

  • 2 bananas, mashed
  • 2/3 c crushed pineapple
  • 1 1/4 c shredded carrots
  • 1 tsp vanilla extract
  • 1 tbs dark molasses
  • 1 tsp cinnamon
  • 1 tsp allspice
  • 1/2 tsp ground ginger
  • 1/2 tsp nutmeg
  • 1/4 c craisins
  • 1/2 c flour
  • 1 1/2 c oatmeal
  1. Preheat oven to 350 F and prep two cookie sheets with parchment paper or silpats.
  2. In a large bowl, mash bananas. 
  3. Then add pineapple, carrots, molasses, cinnamon, allspice, ginger, nutmeg, and craisins. Mix well.
  4. Add flour and oatmeal and mix thoroughly.
  5. I used a Pampered Chef Medium Scoop to drop dough onto cookie sheets.
  6. Flatten cookies with your palm so they're shaped like cookies.
  7. Bake 25-30 minutes or until golden.
  8. When baked through, remove from oven, cool a few minutes on cookie sheet before transferring to wire rack to cool completely.
  9. When cooked, store in an airtight container.
Source: Adapted from "Watching What I Eat"

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