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“I adapted this recipe from the Morning Glory Breakfast Cookies I found here on Food.com. I needed something yummy and a little healthy to hand my kids on the way out the door. They are a fluffy, almost scone or muffin like texture. Enjoy.”
READY IN:
40mins
YIELD:
21-24 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 F, line baking sheets with parchment paper.
  2. In a Medium bowl sift together flours, xanthan gum, salt, baking powder, and cinnamon. Set aside.
  3. In a large bowl cream together sugars, orange zest, butter and coconut oil.
  4. Add one egg at a time, mixing, then add the vanilla extract.
  5. Add carrots, coconut and gluten free oats. Combine.
  6. Add, one cup at a time of the flour mix. Dough will become thick and sticky.
  7. Mix in chocolate chips, or nuts or whatever else you would like.
  8. scoop out approximately 1/4 cup of dough and place in a mound on the baking sheet, place cookies about 2 inches apart.
  9. bake cookies, one sheet at a time, for approximately 18-20 minutes (9-10 convection/fast bake). cookies should be light brown on bottom and golden brown on top, toothpick placed inside should come out clean.

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