Hello from NYC. I am here on business having a great time talking about FODMAPs. Yesterday, I met with a wonderful group of forward thinking dietitians. I truly love working with dietitians, they are smart, compassionate, and love to learn!
Today, I thought I would share my latest recipe with you, Carrot Cake Breakfast Cookies!
Cookies for breakfast? Ummm…why not? Of course, I added a little side of fruit!
I am a big fan of carrot cake (made it for my wedding cake) and I thought the flavors might make up a delicious carrot cake breakfast cookie. I get my best recipe inspiration when I go for a run. This cookie recipe is courtesy of a great run I had last Saturday. It is amazing how running can clear my mind and gets my creative energy going.
These cookies were yum. I added some finely chopped raisins (don’t worry, I kept within the Monash U low FODMAP cut off), just enough grated carrots and a few chopped walnuts to provide all the yummy flavors and good nutrition every carrot cake cookie deserves. I would start with a 2 cookie limit and check your tolerance…I find I can eat 3 cookies without any tummy trouble. 😉
In other news, Nestle Health Science has launched a new FODMAP website. You may see some of my recipes on their site as I provided a few for their site! 🙂 Having Nestle interested in the area of FODMAPs will help bring greater awareness to IBS and the low FODMAP diet. There are so many people out there suffering with debilitating symptoms of IBS…and knowledge and exposure of the low FODMAP diet is so important!
xx
Kate
Ingredients
- Makes 15, Serving size: 2 cookies
- 4 tablespoons butter, softened at room temperature
- 3 tablespoons maple syrup
- 1 egg
- 1 teaspoon vanilla
- 1 cup old fashioned oats
- 3/4 cup GF flour blend (I like Bob's Red Mill 1 for 1 gluten free baking flour)
- 1/4 cup oat flour
- 1/4 cup raisin, finely chopped
- 1/2 cup grated carrots
- 2 tablespoons finely chopped walnuts
Instructions
- In medium bowl, add butter, maple syrup, egg and vanilla, stir until creamy.
- Blend in oats, GF flour and oat flour.
- Fold in raisins, carrots and walnuts.
- Roll dough into 15 large gum ball size balls and place on parchment paper lined dish.
- Place in refrigerator to set for 30 minutes.
- Preheat oven to 350 degrees F.
- Place balls on cookie sheet about 2 inches apart. Gently press on top of cookie with spatula to flatten top of cookie.
- Bake for 6 minutes.
Sandy
Sounds delicious! Printing it out now 🙂 Thanks Kate! 😀
Nestle! You are once again doing GREAT things! Thank you!
Sandy
katescarlata
Thanks Sandy!
Bree
Thank you. This sounds delicious! Can I substitute the egg with something? Banana perhaps?
katescarlata
Give it a go, Bree. Let me know how it turns out!
Kate
Gillan
I am allergic to oats. Are there some tweaks I can make so I can still enjoy this?
katescarlata
You could experiment with another low FODMAP grain such as a mix of quinoa and buckwheat?
Joyce @ The Hungry Caterpillar
Yum! I love breakfast cookies–I tend to eat them for my mid-morning snack. : )
Kristin
Hi, Kate:
Do you think coconut oil would work to make these dairy-free as well? I’ve been challenged to provide a homemade treat for an allergen-free group; eggs are ok but the walnuts have to go, too.