Chewy Carrot Cake Oatmeal Cookies (made out of coconut oil + dairy free of charge!)
Last night I had formed a wonderful, healthful dinner including a turkey patty, brussels sprouts and a nice salad. I put to save space for a couple of these freaking awessome chewy, oatmeal carrot cake cookies – among my fresh favorites.
A few readers have emailed me requesting a recipe for a healthy carrot cake. I’m sure I’ll reach 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 after that topped using a light cinnamon glaze. Together they combine inside a cookie that tastes as being a slice of carrot cake. And dare I say that you could even enjoy them for breakfast?!
Yep, that’s right these cookies are created with whole wheat grains and oatmeal because the bottom. They’re also lower in fat, butter-free, dairy-free, and pack a pretty great dietary punch. I think you could even make sure they are vegan by subbing in half of the banana or using a flax egg for the egg. If you have any questions relating to where and how to use stuffed zucchini boats with rice, you can make contact with us at the web page. Proceed crazy!
These cookies get crisp over the bottoms and outdoors but are deliciously soft and chewy in the centre. Secretly wishing I had formed chipmunk cheeks for optimum carrot wedding cake cookie storage.
Before I go, I needed to mention that I realize I’ve been baking quite a few goodies lately. Not only have I been in a huge baking mood but it’s also been much easier to do than cook during this changeover from Minneapolis to Chicago. I’ll be back soon with some healthy fall comfort food types, however in the meantime you are getting more healthy treats. Hope you do not mind an excessive amount of!
Until then, bake these cookies and tag your photos #ambitiouskitchen on Instagram! To keep up up to now with content and behind the moments info on Ambitious Kitchen, make sure you stick to me on BlogLovin’ , Facebook , Twitter , Instagram and Pinterest xoxo!
Chewy Carrot Cake Oatmeal Cookies (made out of coconut oil!)
3/4 cup white whole wheat grains or whole wheat pastry flour
1 teaspoon cooking soda
1/4 cup chopped pecans
dash of cinnamon
Preheat oven to 350 degrees F. Series a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. In another large bowl combine together coconut oil, brown sugars, egg and vanilla until well mixed; next fold in shredded carrots. Add in flour combination and mix having a wooden spoon until simply combined. Flip in oats, coconut flakes, pecans, and raisins.
Use a small cookie scoop and stop by tablespoonful on prepared cooking sheet. Lightly flatten together with your hand. Bake for 9-11 a few minutes or until golden brown across the edges. Cool cookies for a few minutes in the baking sheet before moving to a wire rack to finish cooling.
To make the glaze: Combine powdered sugar, almond dairy and cinnamon inside a bowl. Drizzle a little bit over cookies, then let dried out. Makes about 18 cookies.
Feel absolve to omit the raisins, pecans or coconut if you don’t prefer them. You can also alternative any nut or dried fruit.
TO CREATE VEGAN: Replace egg with half a banana or even a flax egg.
TO CREATE GLUTEN FREE: I recommend an all purpose flour for your wheat or attempting 1/2 cup of almond flour.
You can also use 1/4 cup of butter rather than coconut oil if you aren’t dairy free and would rather bake with butter.
Feel free to sub dark brown sugar with coconut sugar or with maple syrup. Remember that if you use maple syrup your cookies will be more cake-like.
If you want cream parmesan cheese (and aren’t DF), try adding a heaping tablespoon of softened cream cheese to the glaze before you decide to blend it up; it makes the glaze super creamy and delicious!
This looks sooooo good!!
Carrot cake is usually among my favourites, but I’ve never had carrot wedding cake cookies! Will try the coconut glucose and gf version =)