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–+ servings

Carrot Cake Breakfast Cookies

5 from 1 vote
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Servings 12 Cookies

Ingredients
  

  • 2/3 Cup Chickpea Flour
  • 2/3 Cup Ground Flaxseed
  • 2 Tsp Cinnamon
  • 1 Tsp Baking Powder
  • 1 Cup Applesauce
  • 4 Tbsp Packed Brown Sugar
  • 2 Tsp Vanilla
  • 2 Cup Shredded Carrots
  • 4 Tbsp Raisins
  • 2 Tbsp Hemp Seeds

Instructions
 

  • Preheat oven to 350F. Grease or spray 12 cups of a standard size muffin tin.
  • In a bowl whisk together the chickpea flour, flax seed, spices and baking powder. Add the applesauce, sugar and vanilla, stirring until everything is well-combined. Stir in raisins and shredded carrots.
  • Divide the batter evenly between the prepared cups, smoothing tops, Sprinkle with hemp hearts.
  • Bake in the preheated oven for 19 to 23 minutes until centers are springy and just set. Cool on wire rack in tin for 15 minutes. Remove from tin and serve warm or cool completely.
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