Ginger Carrot Morning Cookies

With my busy schedule, I rarely have the luxury of eating a full breakfast before taking off. Knowing that breakfast is the most important meal of the day, it's hard finding the right thing to grab and go.

Muffins, donuts, and biscuits are all loaded with fat and calories. I wanted something light I could throw in a bag and eat on the run. That's where these come in. Overall, there is barely any fat in these. The fresh carrot and ginger give it a lovely flavor, and the flax seed meal and whole wheat flower add a delicious whole grain taste. There's not a lot of sweetener in them, so if you prefer things to be sweet, I'd add more. Also, raisins or dried cranberries would be lovely in these as well.

*This is also my entry for Kalyn's Kitchen Weekend Herb Blogging. Swing on over to her site on Sunday to see some more wonderful recipes showcasing herbs. Also, check out Kalyn's site for more wonderful recipes. She's got plenty of low carb, low fat recipes to tempt you*



Ginger Carrot Morning Cookies
3/4 c whole wheat flour
1/4 c flax seed meal
1 1/4 c rolled oats
1/4 c sunflower seeds
1 c grated carrot
1/2 tsp cinnamon
2 tsp baking powder
1/2 tsp baking soda
pinch sea salt
2 tsp fresh ginger, minced finely
1 egg (or egg substitute)
2/3 c soymilk
3 tbsp honey
1 tbsp oil

Preheat oven to 375. Combine all dry ingredients, flour to salt, in a large bowl. In a small bowl, combine ginger through honey. Add wet ingredients to dry, and stir with a large spatula until combined. Do not overstir! 14-16 strokes should be enough.
Place on parchment paper-lined baking sheets, and place into oven. Bake about 20-25 minutes, until done in the center. Cool on a rack and serve.