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Gluten-free version of our Breakfast Cookies

February 07, 2021

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.




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)


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.



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