Ingredients
- 3/4 cup whole-wheat pastry flour
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
- 1/4 cup canola oil
- 1/4 cup dark brown sugar
- 3 tablespoons granulated sugar
- 1 egg
- 1/4 cup (1 small jar) strained carrot baby food
- 1 teaspoon vanilla extract
- 1/2 cup rolled oats
- 1/2 cup bran cereal flakes
- 1/3 cup raisins
- 1/3 cup walnut pieces, lightly toasted in a dry skillet for 2 minutes, until fragrant and chopped
Directions
Place rack in center of oven and preheat oven to 350 degrees F.
Whisk together flours, baking soda, cinnamon, nutmeg and salt in a medium-sized bowl. Combine butter, oil and sugars in the bowl of a stand mixer and mix on high speed, scraping down sides if necessary, until sugars have dissolved and mixture is light in color, about 1 minute. Add egg, carrot puree and vanilla and beat an additional 30 seconds. Add flour mixture and beat an additional 30 seconds. Add oats, flakes, raisins and walnuts and mix over low speed just until incorporated. Dough will be slightly sticky and less cohesive than traditional cookie dough. Line a large cookie sheet with parchment paper. Using between 3 to 4 tablespoons of batter, form a ball and place on cookie sheet. Repeat with remaining batter, leaving about 3 inches between cookies. Wet hands and use palm of hand to flatten cookies until about 1/4-inch thick. Bake for 12 minutes, until cookies are fragrant but still soft. Let cookies cool slightly, then transfer to a wire rack to cool completely.
Per cookie (12): Calories: 189; Total Fat: 9.5 grams; Saturated Fat: 2 grams; Protein: 3 grams; Total carbohydrates: 24 grams; Sugar: 11 grams; Fiber: 2 grams; Cholesterol: 21 milligrams; Sodium: 125 milligrams
1 Video | Photo: Breakfast Cookies Recipe

















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By kwarren64_12021902
Big Sandy, 83
on October 17, 2012
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I love these cookies and have made at least one batch a week for the last year. The only sugar I add is about 1/8 cup turbinado sugar and I add some chopped good quality dark chocolate. I also add about 1 tablespoon instant coffee to the liquids. They are more like a scone and go great with coffee in the morning. I too vary between unsweetened applesauce, carrot baby food and canned pumpkin. We even took them on our backpacking trip for breakfast.
By angie-d
on October 13, 2012
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Totally delicious. I subbed in one grated carrot for the carrot puree and added 1/4 tsp. allspice. Great for hiking snacks. If you forget the baking soda it is more like a granola cookie; firmer and crunchier; bake an extra 4-5 min for that version. Much healthier than a store granola bar.
By msdldavies_4020648
Salisbury, NC
on August 25, 2012
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Very good. I like to use raisin bran and also add dried cranberries. I also add ground flax seed. My kids absolutely love these cookies for a mid morning snack at school between breakfast and lunch.
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