Carrot Cake Banana Breakfast Cookie And Bars
A cookie comprised of nothing but healthy yummy ingredients is nothing to take lightly. The flavors of carrot cake and banana sink into a mound of oats and flour and create the most magnificent little ball of dough. They are hardly anything to look at, mind you the kids might even whence at them (before they take a bite of course) after that first bite they will be begging you for more!
Replace the chocolate chips with yogurt bites or get rid of them all together and if the flavors of carrot cake don’t float your boat then go for a chocolate banana theme, cranberry and banana or even apple and banana. You can use applesauce instead of the oil and apples instead of the shredded carrots. As always, improvise with what suits your family best or improvise based on what you have in the pantry.
- 1 cup white whole wheat flour
- 0.5 cup raisin
- 0.67 cup shredded or grated carrots
- 0.5 cup oats
- 0.5 tsp grated lemon peel
- 1 large egg
- 2 tsp vanilla
- 0.33 cup brown sugar
- 3 Tbsp granulated sugar
- 0.33 cup vegetable oil
- 0.25 tsp salt
- 0.5 tsp cinnamon
- 0.5 tsp baking powder
- 1 banana mashed
- Preheat oven to 350 degrees F. In a small bowl, thoroughly mix together the flour, baking powder, salt and cinnamon; set aside
- In a large bowl, mix together the oil, granulated sugar, dark brown sugar and vanilla.
- When well mixed, add the egg and orange zest and beat for another 20-30 seconds.
- Add the flour mixture to the sugar mixture and stir until flour is absorbed. Stir in oats, carrots and raisins.
- Scoop up a tablespoon of dough and place on a cookie sheet. Bake for 12-15 minutes based on the size of your cookies. Bake 'til slightly golden brown.
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