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My review
Healthier Carrot Oatmeal Cookies
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CAMILLEELISE
"This makes a relatively healthy, cake-like cookie that is a bit like a mix between carrot cake and oatmeal cookies. I adjusted a few different recipes to use less sugar and more oats and carrots so that I don't feel too bad eating these for breakfast (which I can't resist)!"
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Ingredients
35 m servings 199Original recipe yields 24 servings (24 large cookies)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat the oven to 375 degrees F (190 degrees C). Line 2 cookie sheets with parchment paper.
- Combine honey and coconut oil in a large bowl; beat with an electric mixer until creamy. Add carrots and eggs and mix well.
- Sift flour, baking powder, cinnamon, nutmeg, baking soda, and salt together in a large bowl. Add to the wet ingredients and mix until well combined. Mix in oats, raisins, and walnuts until well distributed.
- Drop large spoonfuls of dough 2 inches apart onto the prepared cookie sheets and flatten with a fork, if desired.
- Bake in the preheated oven until tops are a golden color, about 15 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
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Footnotes
- Cook's Notes:
- You can use butter instead of coconut oil, and any dried fruit in place of raisins. If you'd like, use 1/2 whole wheat flour and 1/2 all-purpose flour.
- I love cinnamon, so I use a lot. If you prefer a less spiced taste, reduce the amount of cinnamon.
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3/8/2020
I really enjoy these cookies! They remind me very much of carrot cake flavor-wise, and they have the added bonus of using better-for-you ingredients. I took the advice from the recipe submitter'...