Carrot Cake Breakfast Cookies

This year I joined the Blendtec Ambassador program. Each month. I am challenged to create a smoothie, dish, meal using my beloved Blendtec. I've had my blender well over 10 years and its still working like a workhorse. I have added different and new jars but outside of that I haven't done a thing. 

Last year I saw Danielle Walker share her St. Patty's Day cookies and I had to make them. It was too much fun not to. Also I can be such a food science geek at times. I think it's so cool that the chlorophyl from the sunbutter reacts with the baking soda to create the green inside these tasty cookies. These cookies get dark and darker the longer they sit. 

However I decided to put a twist on these cookies for a bit of spring time fun. I added carrots, fresh ginger or grated from The Ginger People. Man I just love all their products. So fresh, flavorful and minimally processed.  In addition to I also added in walnuts. 

If you can let them sit long enough they will get this dark green color.

In the end use Danielle Walkers recipe and add the following. 

• 1/2 cup of shredded carrots
• 2 tbsp grated ginger
• 1/2 tsp of nutmeg
• pinch of clove 
• 1/4 cup of walnuts. 

I followed Danielle's recipe, however I used my blendtec blender instead of a food processor. 

These cookies made a great post dentist appointment breakfast for a hungry cross country runner.

After take the cookies out of the oven. Let me cool, then store in the refrigerator. I doubt they will last long. They sure didn't in my house.