Chewy Carrot Cake Oatmeal Cookies (made with coconut oil + dairy free of charge!)
Last night I put a wonderful, healthy dinner including a turkey patty, brussels sprouts and a nice salad. I had to save area for a couple of these freaking awessome chewy, oatmeal carrot cake cookies – among my new favorites.
A few readers have emailed me requesting a recipe for a wholesome carrot cake. I’m sure I’ll get to that eventually, but in the meantime I would recommend whipping up a batch of the little bites. They’re bursting with oatmeal, pecans, coconut and raisins then topped with a light cinnamon glaze. Together they combine within a cookie that tastes as being a slice of carrot cake. And dare I state that you could even enjoy them for breakfast time?!
Yep, that’s right these cookies are created with whole wheat flour and oatmeal because the foundation. They’re also low in extra fat, butter-free, dairy-free, and pack a pretty great nutritional punch. I think you could even make them vegan by subbing in half of the banana or utilizing a flax egg for the egg. Go crazy!
These cookies get crisp over the bottoms and outside but are deliciously soft and chewy in the middle. Secretly wishing I had formed chipmunk cheeks for ideal carrot cake cookie storage.
Before I go, I wanted to mention which i realize I’ve been baking quite a few goodies lately. Not merely have I been in a huge baking mood but it is also been easier to do than cook during this changeover from Minneapolis to Chicago. I’m going to be back again shortly with some healthy fall comfort foods, however in the meantime you are getting more healthy goodies. Hope you don’t mind an excessive amount of!
Until then, bake these cookies and tag your photos #ambitiouskitchen on Instagram! To keep up up to now with articles and behind the moments information on Ambitious Kitchen, make sure you adhere to me on BlogLovin’ , Facebook , Twitter , Instagram and Pinterest xoxo!
Chewy Carrot Cake Oatmeal Cookies (made with coconut oil!)
Ingredients
3/4 cup white whole wheat grains or whole wheat pastry flour
1 teaspoon cooking soda
1 egg
1/4 cup chopped pecans
dash of cinnamon
Instructions
Preheat oven to 350 levels F. Range a baking sheet with parchment paper.
In a moderate bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. In another large bowl mix together coconut essential oil, brown sugar, egg and vanilla until well mixed; next flip in shredded carrots. Add in flour mix and mix having a solid wood spoon until just combined. Collapse in oats, coconut flakes, pecans, and raisins.
Use a little cookie scoop and stop by tablespoonful on prepared baking sheet. Carefully flatten with your hands. Bake for 9-11 mins or until golden brown around the sides. Cool cookies for a couple minutes for the baking sheet before moving to a wire rack to finish cooling.
To help make the glaze: Combine powdered sugars, almond dairy and cinnamon within a dish. Drizzle a tiny bit over cookies, after that let dry. Makes about 18 cookies.
Feel absolve to leave out the raisins, pecans or coconut if you don’t prefer them. You can also substitute any nut or dried out fruit.
TO MAKE VEGAN: Replace egg with half a banana or perhaps a flax egg.
TO CREATE GLUTEN FREE: I would recommend an all purpose flour for the whole wheat or trying 1/2 cup of almond flour.
You can also use 1/4 cup of butter instead of coconut oil in the event that you aren’t dairy free and would rather bake with butter.
Feel absolve to sub brown glucose with coconut sugar or with maple syrup. Note that if you are using maple syrup your cookies could be more cake-like.
If you like cream mozzarella cheese (and aren’t DF), try adding a heaping tablespoon of softened cream mozzarella cheese towards the glaze before you decide to mix it up; it makes the glaze very creamy and delicious!
This appears sooooo good!!
Carrot cake is certainly one of my favourites, but I’ve never really had carrot cake cookies! Will attempt the coconut sugars and gf edition =)
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