Ginger-Carrot Breakfast Cookies
Ingredients
- 1/4 c Egg substitute; OR 2 whites
- ; egg
- 2 ts Fresh ginger; grated
- 1/2 ts Baking soda
- 3 tb Barley malt; OR maple syrup
- 1 1/2 c Rolled oats
- 1 c Whole-wheat pastry flour
- 1 c Carrot; grated
- 1 tb Canola oil
- 2 ts Baking Powder
- 2/3 c Low-fat vanilla soy milk; or
- 1 pn Sea salt
Instructions
- Preheat the oven to 375F. In a medium bowl, combine the flour, oats, carrot, baking powder, baking soda, and sea salt. In a second bowl, combine the ginger, egg substitute, soy milk, oil, and barley malt, using a hand mixer to combine well. Pour the liquid ingredients into the dry, using a large rubber spatula to combine well. For the best texture, dont overmix; abuot 15 strokes should do. Line a cookie sheet with parchment paper, then drop on the batter, using about 2 rounded tbsp for each cookie. Bake in the middle of the oven until cooked through, about 25 minutes. Notes from book: If the weather is hot and/or dry: serve the cookies with fresh peach slices. If the weather is cold and/or damp: increase the ginger to 1 tbsp. NOTES : Makes 12 cookies, 105 calories each, 2 grams of fat (16% calories from fat) Recipe by: Savoring the Day by judith benn hurley
