Justin's Super Soft Breakfast Cookies

• 1 small apple, grated (skin on)
• 1 large carrot, grated
• 14 cup butter, melted
• 14 cup applesauce
• 14 cup brown rice syrup
• 12 cup almond milk (vanilla or plain)
• 1 teaspoon vanilla
• 2 eggs
• 1 tablespoon cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon baking powder
• 14 teaspoon ground nutmeg
• 12 teaspoon baking soda
• 12 teaspoon salt
• 12 cup wheat germ or 12 cup natural bran
• 12 cup oat bran
• 1 cup puffed wheat cereal
• 2 cups flour
• 12 cup brown sugar

1. Preheat oven to 375.
2. Whisk together melted butter, eggs, brown rice syrup, vanilla, applesauce, and almond milk in a 2 cup measuring cup.
3. In a standing mixer with a paddle attachment, mix together flour, salt, spices, baking powder and soda, and brown sugar on low speed.
4. Add the grated carrot and apple, mix until combined.
5. Slowly add in the wet ingredients, mixing until just combined - batter comes out more as a muffin consistency, than a cookie dough.
6. Scoop batter out onto parchment lined baking sheets - 12 per sheet.
7. (Don't worry, "cookies" won't spread like you think they will).
8. Bake one cookie sheet at a time for 10 minutes, rotating cookie sheet after 5 minutes.

apple, carrot, butter, applesauce, brown rice syrup, almond milk, vanilla, eggs, cinnamon, ground ginger, baking powder, ground nutmeg, baking soda, salt, germ, bran, puffed wheat cereal, flour, brown sugar

Taken from www.food.com/recipe/justins-super-soft-breakfast-cookies-408063 (may not work)