Chewy Carrot Cake Oatmeal Cookies (made with coconut oil + dairy free of charge!)
Last night I put a wonderful, healthful dinner including a turkey patty, brussels sprouts and a good salad. I had to save room for a few of these freaking awessome chewy, oatmeal carrot cake cookies – one of my new favorites.
A few readers have emailed me requesting a recipe for a healthy carrot wedding cake. I’m sure I’ll get to that eventually, however 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. Collectively they combine in a cookie that tastes as being a slice of carrot wedding cake. And dare I say you could even enjoy them for breakfast?!
Yep, that is right these cookies are created with whole wheat grains and oatmeal because the foundation. They’re also lower in unwanted fat, butter-free, dairy-free, and pack a fairly great nutritional punch. I suspect you could actually make sure they are vegan by subbing in two of a banana or using a flax egg for the egg. Proceed crazy!
These cookies get sharp on the bottoms and outdoors but are deliciously soft and chewy in the middle. Secretly wishing I had developed chipmunk cheeks for ideal carrot 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 is also been how much feet is peppa pig easier to accomplish than cook in this changeover from Minneapolis to Chicago. I’m going to be back again quickly with some healthy fall comfort foods, but in the meantime you are getting more healthy treats. Hope you don’t mind too much!
Until after that, bake these cookies and label your photos #ambitiouskitchen on Instagram! To keep up to date with posts and behind the moments info 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!)
3/4 cup white whole wheat flour or whole wheat pastry flour
1 teaspoon cooking soda
1/4 cup chopped pecans
dash of cinnamon
Preheat oven to 350 levels F. Series a cooking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and sodium. In another large bowl mix together coconut essential oil, brown glucose, egg and vanilla until well combined; next fold in shredded carrots. Add in flour combination and mix having a solid wood spoon until just combined. Fold in oats, coconut flakes, pecans, and raisins.
Use a little cookie scoop and drop by tablespoonful on prepared cooking sheet. Softly flatten together with your hand. Bake for 9-11 mins or until golden brown round the sides. Cool cookies for a few minutes for the cooking sheet before moving to a wire rack to complete cooling.
To help make the glaze: Combine powdered sugar, almond dairy and cinnamon inside a dish. Drizzle a little little bit over cookies, after that let dried out. Makes about 18 cookies.
Feel free to omit the raisins, pecans or coconut if you don’t prefer them. You can also replacement any nut or dried fruit.
TO MAKE VEGAN: Replace egg with half a banana or perhaps a flax egg.
TO MAKE GLUTEN FREE: I would recommend an all purpose flour for your wheat or attempting 1/2 glass 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 absolve to sub brown sugar with coconut glucose or with maple syrup. Remember that if you use maple syrup your cookies could be more cake-like.
If you like cream cheese (and aren’t DF), try adding a heaping tablespoon of softened cream parmesan cheese to the glaze before you decide to blend it up; it creates the glaze super creamy and delicious!
This appears sooooo good!!
Carrot cake is among my favourites, but I’ve never had carrot wedding cake cookies! Will try the coconut glucose and gf version =)