Gluten-free version of our Breakfast Cookies
Hi Everyone,
One of our sharp-eyed friends pointed out that I did not say when to add the oats in the recipe I shared yesterday. My apologies! Add them at the very end and mix just long enough to combine. Otherwise, the oats will break down. Here's the recipe again with this correction.
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Ingredients:
1 cup honey
2/3 cup canola oil
2 cups grated carrots
2 eggs
3/4 cup Cup4Cup flour
1/4 cup ground flaxmeal
2 tsp baking powder
1 tsp ground cinnamon or ground cardamon
1/2 tsp nutmeg
1/4 tsp baking soda
1/4 tsp salt
6 cups oats
1 cup raisins (optional)
1/2 cup chopped walnuts (optional)
Directions:
1 Preheat oven to 360 degrees
2 Combine honey and canola oil in a large bowl. Beat with an electric mixer until creamy. Add carrots, eggs and mix well.
3. Mix flour; flaxseed meal; baking powder; ground cinnamon or cardamon; nutmeg; baking soda and salt together in a large bowl. Add to wet ingredients and mix until well combined.
4. Add the oats and raisins at the end so they do not break down -- and mix until the mixture is just combined.
5. Drop large spoonfuls on a baking sheet and form into scone-like forms
6. Bake at 360 degrees until tops and bottoms are golden about 15-17 min.
Enjoy
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