Carrot Breakfast Cookies


Adapted from The Daily Cookie, By Anna Ginsberg

A January cookie entry celebrating National Eye Care Month. Along with this recipe, comes some handy eye tips such as: Block UV rays by wearing sunglasses, make sure to blink while starting at the computer, and keep lid margins clean.You’ll find eye nutrients in dark green leafy vegetables, carrots and yams, broccoli, citrus fruits, apricots, peaches, and mangoes. And herbs and spices may benefit the eyes as well.


1 cup (4.5 ounces) white whole wheat or all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/3 cup vegetable oil
3 tablespoons granulated sugar
1/3 cup firmly packed dark brown sugar
1 teaspoon vanilla extract
1 large egg
1/2 teaspoon orange zest
1/2 cup old-fashioned or quick-cooking oats (not instant)
2/3 cup shredded or grated carrots
1/2 cup dried cranberries
1/3 cup toasted and chopped walnuts or pecans


Preheat the oven to 350°F and place a rack in the center. Line two baking sheets with parchment paper or nonstick foil.

Mix the flour, baking powder, salt, and cinnamon together in a small bowl; set aside.

In a large bowl, mix together the oil, both sugars, and the vanilla. When well mixed, add the egg and orange zest and beat for another 20 to 30 seconds. Add the flour mixture to the sugar mixture and stir until the flour is absorbed. Stir in the oats, carrots, cranberries, and nuts.

Using a 1/4–cup measure, scoop up the dough and place on the prepared baking sheets, spacing about 3 inches apart. Bake one sheet at a time for 15 to 18 minutes, or until the cookies appear set. Let cool on the baking sheets for about 5 minutes, then transfer to a wire rack to cool


Yield: Makes 10 large cookies

Recipes: Desserts, Cookies, Carrot, Parve, Kosher

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