Carrot Pecan and Oat Cookies

Who says you can’t eat cookies for breakfast?  Well now you can, try these easy cookies and your day will be off to a great start.

I have a Thursday morning ladies group and we gather weekly.  It started with The Alpha Course years ago, then all the follow on Alpha Courses, an Andy Stanley course and now we are reading How to be Mary in a Martha World,   There is nothing better than food and fellowship!

We laugh, cry and explore life trying to be good disciplines of Christ.  Being a parent tests our faith on a daily basis, so Thursdays can’t come around quick enough.   Besides gathering with these great women, breaking bread with them just makes Thursday mornings all the more meaningful!

Remember to be thankful

God Bless,


Carrot Pecan and Oat Cookies

I adapted this from another recipe I saw online and fit it to the ingredients I had on hand.  Don’t be afraid to change recipes!  The worst that can happen is you bake something else:)

1/2 cup chopped pecans, toasted

3/4 cup ground flax seed

1 cup whole wheat flour

1/2 cup regular rolled oats

3/4 tsp baking powder

1/4 tsp kosher salt

2 tsp ground cinnamon

dash of cardamom

1/3 cup cranberries

1 cup lightly packed shredded carrots (use finest grate)

3 tbsp coconut manna

1/2 cup pure maple syrup

1/4 cup applesauce

1 tsp vanilla powder

1 T water

1 tbsp fresh grated ginger

Preheat the oven to 350F

1.  Toast the pecans on top of the stove for a few minutes until crisp.  Set aside to cool a bit

2.   In a large bowl, mix together the dry ingredients flax-seed through cranberries

3.  Grate the carrots and ginger using the finest grate. In a smaller bowl, melt the coconut manna in the microwave for about 45-60 seconds.  Add in the maple syrup, carrots, applesauce, grated ginger, and vanilla powder, and water and stir well.

3.  Add pecans to the dry ingredients and then add the wet ingredients to the dry and mix well. The dough will be sticky.

4. Spoon by teaspoon amounts onto cookie sheet lined with baking paper about 1-2 inches apart and bake for about 15 minutes.   Cool on baking rack.

Makes about 36 small cookies

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