I’m slowly recovering from a cold, so cooking a lot wasn’t in the cards for me this week. I knew I could handle baking though. The thing is, I haven’t been eating super healthy and exercising with a cold is not a great plan…so I was on the hunt for a healthy, sweet treat. That’s where these Carrot Cake Oatmeal Cookies entered the picture.
Cookies are always a good thing! They’re built in portion control, usually come together pretty quickly, and don’t take long to bake. And what made me settle on the Carrot Cake Oatmeal Cookies was that I had every single ingredient on hand…score! Thanks again, Pinterest!!
The only prep work for the cookies was to shred the carrots. I weighed out the shredded carrot, and it took about 2 small carrots or 1 medium carrot. Then just whisk together your dry ingredients, including whole wheat flour, instant oats, baking powder, salt and cinnamon. Then in a separate bowl whisk the egg, vanilla, and coconut oil (melted) and once that’s combined whisk in the maple syrup. Mix the wet and the dry together and fold in the carrots. That’s it!
Be sure you chill the dough for at least 30 minutes, and then scoop the dough into balls and bake them up for 12-15 minutes. This recipe makes about 15 cookies. I used a convection oven and 12 minutes seemed to be perfect. Once the cookies are baked, let them sit on the cookie sheet out of the oven for another 15 minutes and then transfer to a wire cooling rack.
I loved these cookies! They were nice and soft and chewy and weren’t overly sweet. They had that carrot cake flavor yet you knew you weren’t indulging in anything too bad for you. And did I mention how fast they came together?! So fast! Such a great way to sneak carrots into desserts to!
Click here for the recipe and step by step instructions. Hope you enjoy.
A look back:
One year ago: Baked Avocados Are So Cool!!
Two years ago: Irish Coffee Brownies = A Very Happy St. Patrick’s Day!
Three years ago: Spaghetti Squash is so Cool!
Four years ago: Happy St. Patrick’s Day! Bring on the Guinness!