The Gourmet Mama

Lately, we`ve been getting bored with the standard breakfast fare around here, so I`ve been looking for some new ideas. The granola breakfast cookies featured in last week`s Wednesday Recipe Roundup sounded good, but too crunchy, so I set out to make my own version that would be softer.

The result was these tasty carrot breakfast cookies. Not too sweet, with a light, cakey texture and a good dose of healthy flavor in those golden carrots . . . they`re delicious! Even my super finicky 3 year old had 3 for breakfast the day I made them and they`ve been a popular snack item ever since.

Spiced Carrot Breakfast Cookies

Makes 30 cookies

1 medium carrot, finely grated (about 1.5 c.)
1/2 c. sugar
2 eggs
1/4 c. oil
1/4 tsp. nutmeg
1 tsp cinnamon
1/2 tsp. ginger powder
1 tsp. vanilla
dash salt
3 c. flour

Preheat oven to 350º.

In a bowl, cream sugar and oil until smoothly mixed. Beat in eggs and vanilla.

In another bowl, mix dry ingredients. Add to oil mixture and beat until mixed. Stir in the grated carrot.

Drop dough by the tablespoonfull onto an ungreased cookie sheet and bake 12-15 min. or until done.