I have been dreaming of a cookie that I could eat for breakfast for a long time now. Something that I could make ahead and keep in the freezer where I could pull out one or two, heat up quick in the microwave and eat. With my hands and not a fork or spoon.
I wanted a cookie that would make a great on-the-go snack that was low in sugar but loaded with flavor and good stuff.
I wanted something that could be legitimately called a cookie because they were made and eaten just like a regular cookie.
I wanted it to have whole grains and veggies in it.
Stay with me, remember I promised you I wasn’t crazy.
I’m calling these Sunrise Cookies because you can have them first thing in the morning and feel good about starting you day off with a cookie.
Andrea’s Sunrise Cookies
- 1C Carrot Juice
- 1Small Handful of Spinach or 1C Packed Spinach
- 1 Large ripe banana
- 1 1/2C Oats
- 1 1/2C White Whole Wheat Flour + 4TBSP
- 2TBSP Ground Flax Seed
- 2TBSP Wheat Germ
- 2TBSP Packed Brown Sugar
- 1/2tsp Baking Powder
- 1/2tsp Baking Soda
- 1tsp Cinnamon
Preheat oven to 350. In a blender, combine the carrot juice, spinach, and banana. Blend until smooth. In a large mixing bowl, combine all other ingredients EXCEPT for the 4TBSP of flour. Whisk ingredients together. Slowly add the liquid mixture to the dry and gently combine with a mixing spoon. Sprinkle in the remaining 4TBSP of flour and stir again.
On a lined baking sheet (either parchment or silpat) drop the mixture by large spoonfuls. Place in oven and bake for about 10-12 minutes. They are large cookies and the dough is thick so they will take some time to cook. They are down when a toothpick inserted comes out clean. Remove from oven and allow to cool.
Now when you’re making these, I realize you might have some doubts especially when you smell the spinach and carrot juice mixture. But remember my promise! If you click and make this picture bigger, you’ll be able to see some flecks of spinach in the cookies.
I love that! Green flecks in a cookie are fantastic!
I admit I had my doubts too but then I nibbled on one and all doubts went out the window. These cookies totally delivered! Even Scott loves them so they passed the guy test as well! I did in fact have them for breakfast not that long ago and was so happy. A great little cookie packed with tons of yummy things and very low on sugar.
Next time I’ll probably add in some vanilla extract, 1tsp, I got so excited as I was making these that I forgot.
UPDATE, January 2014:
I recently made this again with a few adjustments.
- 1tsp Vanilla Extract
- 1/2tsp Cinnamon
- 2TBSP Coconut Sugar
- Baking Powder
- Flax Seed
- Wheat Germ
- Brown Sugar
- 4TBSP White Whole Wheat Flour
I didn’t have the flax or wheat germ on hand and since that got reduced I left out the remaining flour. I also don’t use brown sugar much anymore and subbed coconut sugar instead. Adding the cinnamon and vanilla gave it a little extra sweetness and depth.
Since I now live at a higher altitude, I baked these at 400 degrees also for about 10-15 minutes.
They came out beautifully! I will be making a large batch of these to keep in the freezer for quick breakfasts or snacks.
I buy large bottles of carrot juice at the store, or you certainly can juice your own carrots. Add some of the pulp back into the cookies! You could also add an egg for extra protein or some raisins for some extra sweetness. Play around and see what combo you like!
I wanted these for breakfast so I made them huge, the size of my palm but you can make them whatever size you like. Maybe you want small ones for a snack (which I’m also going to do!), if so, just make a bunch of little babies. They also won’t take nearly as long to cook.
I cannot wait to make more of these, that’s how much I love them. In fact I would eat them as a dessert as well, that’s how tasty I think they are. See what happens you when experiment, fun things!
Have fun guys, and remember, always play with your food! Enjoy!