I love carrot cake. I could eat it every meal…and be three hundred pounds. I do love it, but I’ve found that making healthier versions of carrot cake are a better option for me. So here’s one of my favorite breakfast options.  Carrot cake cookies. My kids call them cookie-cakes. I’m the hero. I give my kids cookies for breakfast.

I add a few things to these cookies that make them a great source of fiber and protein.
 Honeyville corn bran for added fiber…

Honeyville soy protein isolate for added protein…

Chef Tess Carrot Cake Breakfast Cookies
1 tsp Vanilla Powder
1/4 tsp Salt

This cookie recipe can be done in a pint sized jar.  Put all the dry ingredients in the bottom of the jar.

In a small baggie, place your dehydrated carrots and pineapple. They need to be hydrated before they’re mixed with the dry ingredients.

To prepare the recipe: Place the carrots and pineapple in a medium bowl and cover with 3/4 cup boiling water.

Allow to hydrate about 10 minutes. 

Put the dry ingredients in a bowl and pour the hydrated carrots and pineapple along with all the water left in the bowl from the hydrating into the dry ingredients. Mix until just combined.

Scoop by rounded Tablespoon onto a parchment lined baking sheet.  This recipe will make about a dozen small cookies.

Lightly flatten the cookie dough before baking with moistened fingers.

Bake at 375 degrees 10-12 minutes.

There you go. Happy Baking!

Always My Very Best,
Your Friend Chef Tess