Breakfast: Carrot Cake Breakfast Cookies

Inspired by our love for carrot cake, you’ll want this cookie on hand for a quick on-the-go breakfast or snack.

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Carrot Cake Breakfast Cookies

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

2 eggs, beaten
1/2 cup finely shredded carrot
1/4 cup melted unrefined or refined coconut oil
1/4 cup real maple syrup
1 teaspoon vanilla
2 cups Cascadian Farm™ Farm Stand Harvest organic vanilla, coconut and pumpkin seed granola
1/4 cup ground flaxseed
1 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
2/3 cup golden raisins

Instructions

Heat oven to 350 °F. Line 2 cookie sheets with cooking parchment paper.
In large bowl, mix eggs, carrot, oil, maple syrup and vanilla. Stir in granola, flaxseed, cinnamon and salt. Stir in raisins.
Using 1/4 cup measuring cup, place mounds of dough 3 inches apart on cookie sheets. Press dough to flatten to 1/2-inch thickness. (Dough will not spread during baking.)
Bake 11 to 13 minutes or until set. Cool 15 minutes on cookie sheet. Store in tightly covered container in refrigerator up to 3 days or up to a month in the freezer.

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