Cardamon variation of the Carrot Oatmeal Breakfast Cookie

April 21, 2020 2 Comments

Hello Everyone -- and I hope that you're still staying well -- and sane!

We need patience to get through this. A garden and good walking trails help. Hobbies and music do too.

As soon as I made the Carrot Oatmeal Breakfast Cookies -- and posted the recipe online -- I was eager to make a variation -- using cardamon instead of cinnamon. I loved the way it turned out -- slightly more savory than the cinnamon version -- and hope you do too! 

Ingredients:

1 cup honey

2/3 cup canola oil

2 cups grated carrots

2 eggs

3/4 cup flour

1/4 cup ground flaxmeal

2 tsp baking powder

1 tsp ground cardamon (seeds from about 10 pods pulverized in a mortar and pestle)

1/2 tsp nutmeg

1/4 tsp baking soda

1/4 tsp salt

6 cups oats

1 cup raisins

1/2 cup chopped walnuts

Directions:

1 Preheat oven to 375 degrees

2 Combine honey and canola oil in a large bowl. Beat with an electric mixer until creamy. Add carrots, eggs and mix well.

3. Mix flour; baking powder; ground cardamon nutmeg; baking soda and salt together in a large bowl. Add to wet ingredients and mix til well combined.

4. Drop large spoonfuls on a baking sheet and form into scone-like forms

5. Bake until tops are golden about 15 min.

Enjoy

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