Ginger-Carrot Breakfast Cookies
| Yield: | 12 servings |
| Categories: |
| 1 | c | Whole-wheat pastry flour |
| 1 1/2 | c | Rolled oats |
| 1 | c | Carrot; grated |
| 2 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| 1 | pn | Sea salt |
| 2 | ts | Fresh ginger; grated |
| 1/4 | c | Egg substitute; OR 2 whites or 1 |
| ; egg | ||
| 2/3 | c | Low-fat vanilla soy milk; or skim milk |
| 1 | tb | Canola oil |
| 3 | tb | Barley malt; OR maple syrup |
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