Thursday, February 5, 2015

Carrot Cake Oatmeal Cookies










These soft and chewy Carrot Cake cookies are so delicious and a healthy cookie, they have sweet carrots, blended with warm cinnamon spice, oatmeal, whole wheat flour, coconut oil, and maple syrup, they taste just like a carrot cake. These are a very healthy cookie, the adults and kids will love with the sweetness of the good ingredients. They are so good they will be gone in a day, perfect for at home, parties, holidays. I have really gotten to love using whole wheat flour in a lot of my recipes. I love the taste of it, the flour gives more of a taste then all purpose flour.
Everyone knows I love carrot, I saw this recipe made them and was in love at first bite. I am famous for my carrot cake recipe, you can find that recipe on my blog, it is to die for. Plus carrot jam, I have a lot of carrot recipes. I will take a carrot cookie, jam or cake over a slice of chocolate cake any day of the week.




Ingredients:

1 cup instant oats,( lightly leveled, measured correctly using measuring cup leveled out with knife, has to be exact)
3/4 cup whole wheat flour(lightly leveled, measured correctly using measuring cup leveled out with knife, has to be exact)
1 1/2  teaspoons baking powder
1 1/2 teaspoons ground cinnamon
Pinch of salt
2 tablespoons coconut oil or butter, melted and cooled slightly
1 large egg, room temperature
1 teaspoon vanilla extract
1/2 cup maple syrup (or can be substituted with honey or agave) but I like the syrup 
3/4 cup grated carrots ( about 2 carrots)


Directions:

  1. In a large bowl whisk together the oats, flour, baking powder, cinnamon, and salt. Set aside.
  2. In a small seperate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the maple syrup and whisk until thoroughly incorporated. 
  3. Add in the flour mixture, stirring just until incorporated, do not over mix. Fold in the carrots. Chill the dough for at least 30 minutes. Chilling is MANDATORY in this recipe. 
  4. Preheat the oven to 325 degrees and line a baking sheet with parchment paper. 
  5. Drop the cookie dough into 15 rounded scoops on the baking sheet. (If chilled longer than 1.5 hours, flatten slightly.) Bake for 12-15 minutes. Touch the center of the cookies if they feel a little soft and underdone that is okay they will continue to cook on warm cookie sheets because you want them soft and chewy. Cool on the baking sheet for at least 30 minutes before turning out onto a wire rack.



























2 comments:

Anonymous said...

If you can't eat whole wheat can you substitute regular flour?

tricia savage said...

I think you can try, I never did. But I don't think it will hurt. Try it out and let me know, I am making another one today , I make this delicious bread 3 times a week, it's that good..
Thank you
Tricia