Place rack in the center of the oven and preheat oven to 350F degrees. Line a baking sheet with parchment paper.
In a medium-sized mixing bowl, stir together flours, baking soda, cinnamon, nutmeg and salt until well combined.
In a large bowl, beat butter, oil and sugars with an electric mixer on medium high speed, until sugars have dissolved and mixture is light in color, about 1 minute. Scrape down the sides of the bowl with a rubber spatula if necessary to make sure everything is well blended.
Add egg, carrot puree and vanilla and beat an additional 30 seconds.
Add flour mixture and beat an additional 30 seconds.
Add oats, flakes, raisins or dried cranberries, and walnuts and mix on low speed just until incorporated. Dough will be slightly sticky and less cohesive than traditional cookie dough.
Using 3 to 4 tablespoons of batter, form a ball and place on a lined cookie sheet. Repeat with remaining batter, spacing about 3 inches apart. Wet hands and use palm of hand to flatten cookies until about ¼-inch thick.
Bake for 12 minutes, until cookies are fragrant but still soft in the center. Remove from the oven and let cookies cool slightly, then transfer them to a wire rack to cool completely.
Recipe Notes
Serving size: 1 cookieClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.7*SmartPoints (Green plan)7*SmartPoints (Blue plan)7*SmartPoints (Purple plan)5*PointsPlus (Old plan)
Nutrition Facts
Ellie Krieger's Breakfast Cookies Recipe
Amount Per Serving (1 cookie)
Calories 190Calories from Fat 81
% Daily Value*
Fat 9g14%
Carbohydrates 23g8%
Fiber 2g8%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.