Ginger-Carrot Breakfast Cookies
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Yield: 12 servings Ready in 1 hours
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Ginger-Carrot Breakfast Cookies Preparation
Preheat the oven to 375F. In a medium bowl, combine the flour, oats, carrot, baking powder, baking soda, and sea salt. In a second bowl, combine the ginger, egg substitute, soy milk, oil, and barley malt, using a hand mixer to combine well. Pour the liquid ingredients into the dry, using a large rubber spatula to combine well. For the best texture, dont overmix; abuot 15 strokes should do. Line a cookie sheet with parchment paper, then drop on the batter, using about 2 rounded tbsp for each cookie. Bake in the middle of the oven until cooked through, about 25 minutes. Notes from book: If the weather is hot and/or dry: serve the cookies with fresh peach slices. If the weather is cold and/or damp: increase the ginger to 1 tbsp. NOTES : Makes 12 cookies, 105 calories each, 2 grams of fat (16% calories from fat) Recipe by: Savoring the Day by judith benn hurley
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