My mom and I were talking on the phone last week when she asked me what exactly I wanted for Easter…did I still need that big chocolate Easter bunny or all those jelly beans? Nah, I’d prefer my all-time favorite Hershey’s Candy Coated Milk Chocolate Eggs. UGH, simply the best. And of course some dried fruit and trail mix. But then, my mother said something that made my heart stop: “I’m thinking no Easter baskets this year…I’ll just put your Easter treats on the counter.”
I had hoped that she was kidding.
“Um, what do you mean NO EASTER BASKETS?!?!” I said.
“I mean, you guys are old enough that I don’t need to dig those out anymore, right?” she responded.
“Psh, no!!! What kind of question it that?!? We neeeeed our Easter baskets, Mommy,” I responded. Senior year of college and I just really need to hold on to those last childhood Easter traditions apparently.
I’m pretty pumped for the desserts that Mama Doser has in store for the Easter holiday and to celebrate my Aunt Katy’s big birthday this year, but in the meantime, I made these yummy “breakfast” cookies with the help of my roommate, Victoria, last week. I must say, they hit the spot and made for a great snack right before our weekly spin classes that we both go to.
You could eat these for breakfast, a snack or dessert! Just keep them in the fridge and grab one or two (or three…) whenever your heart desires!
Healthy Carrot Cake Breakfast Cookies with Vanilla Greek Yogurt Frosting
- 1 cup Quaker Old Fashioned Oats
- 3/4 cup Lean Body for Her Vanilla Protein Powder
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. cinnamon
- 1/4 Bazaar Spices Vanilla Bean Sea Salt
- 2 tbsp. butter, melted
- 1 egg
- 1/3 cup maple syrup
- 3/4 cup grated carrots
Frosting (eye ball amounts of each until consistency seems frosting-like)
- Lean Body for Her Vanilla Protein Powder
- Silk Unsweetened Vanilla Almond Milk
- Chobani Plain Greek Yogurt
Preheat the oven to 325ºF.
In a medium-sized bowl, mix together all the dry ingredients. In a small cereal bowl, melt 2 tbsp. butter in the microwave for 10-second intervals until smooth. Pour into a small mixing bowl and add in egg and maple syrup. Mix well.
Pour liquid ingredients into dry ingredients. Next, grate carrots until you have 3/4 cup. Add into mixture and mix until combined.
Spoon dough into 12 round balls onto a greased cookie sheet and bake for 15 minutes.
Meanwhile, prepare the frosting by spooning a few tsp. of Greek yogurt into a cereal bowl. Add a scoop of protein powder and some almond milk. Begin to mix and continue adding bits of each, if need be, until the consistency is thick enough to drizzle without being too liquidy. Spoon frosting into a Ziploc bag and put in the fridge until cookies are done.
Once cookies are removed from the oven, let cool for at least 10 minutes. Cut the edge of the Ziploc bag with frosting in it and drizzle on top of the cookies. Bon appétit!