by Margaret S Garrett - Published 2 months ago

High-Fiber Breakfast Cookies with Fruit & Veggies

Fraiche Food by Jillian Harris and Tori Wesszer

What better way to begin your day than with a delicious cookie, fulfilling childhood dreams.

These hearty and nutritious power cookies are packed with fiber, apples, carrots, and nuts, and they are vegan, providing the perfect energy boost to start your day.

This recipe yields a large batch of cookies that can be stored in the freezer for busy mornings or quick healthy snacks.

Follow the nut-free substitutions to make them suitable for lunchboxes.

Carrot Cake Breakfast Cookies

Vegan, gluten-free option, nut-free option

Freezer-friendly

Makes about 25 cookies

Prep time: 20 minutes

Cook time: 18 minutes

Ingredients List

½ cup (125 mL) hemp hearts

Instructions

In a medium bowl, stir together the carrots, apple, maple syrup, almond butter, flaxseed, water, melted coconut oil, and vanilla until combined.

Gluten-free: Use a 1:1 gluten-free flour blend or certified gluten-free oat flour instead of whole wheat flour. Use certified gluten-free rolled oats.

Nut-free: Use a seed butter such as tahini or sunflower butter instead of almond butter. Skip the pecans.

Excerpted from Fraiche Food, Fuller Hearts by Jillian Harris and Tori Wesszer. Copyright © 2023 Jillian Harris and Tori Wesszer. Photography by Rachelle Beatty. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the publisher. All rights reserved