Quick carrot cake cookie
10 minutes, 511 calories, 1 serving
Ingredients
- ½ cups rolled oats (uncooked) (~1 ¾ oz)
- ½ cups soy yogurt (~4 ½ oz)
- ¼ cups applesauce (unsweetened) (~2 ¼ oz)
- ¾ tsp baking powder (~⅛ oz)
- 1 ½ carrot (~3 oz)
- ¼ cups non-dairy milk alternative (almond, cashew, soy, ...) (~2 ¼ oz)
- 2 tbsp ground flax seeds (~¾ oz)
- optional: a tiny bit of salt
- optional: ¾ tsp cinnamon
- optional: ¾ tsp honey or agave syrup (~¼ oz)
- optional: ¼ lemon (~½ oz)
Instructions
- Wash the carrot and grate it. Grate zest of lemon.
- In a bowl, stir together the ground flax seeds and the milk of your preference.
- Stir in the applesauce, honey, cinnamon and salt.
- Stir in the rolled oats, baking powder, carrot and lemon zest.
- Go to step 6 if you don’t have a microwave. Otherwise: Pour into a microwave safe bowl and microwave for about 4 minutes (depends on your microwave).
- If you don’t have a microwave: Pour mixture into an ovensafe dish and bake in the oven at 350 °F (180 °C) for 30 minutes.
- Serve with yogurt.
