Friday, March 13, 2015

Oatmeal Carrot Cake Cookies

With Easter less than a month away, we can't help but think of recipes that would be a perfect addition to Easter dinner.  When it comes to dessert, we thought it might be fun to try something a little different this year, and after testing out these oatmeal carrot cake cookies, we knew they would be a perfect addition to sweets table! 


1 c instant oats (gluten-free if necessary)
¾ c whole wheat or gluten-free* flour (measured correctly)
1 ½ tsp baking powder
1 ½ tsp  ground cinnamon
1/8 tsp salt
2 tbsp  coconut oil or unsalted butter, melted and cooled slightly
1 large egg, room temperature
1 tsp vanilla extract
½ c maple syrup
¾ c grated carrots (about 1 smallish medium)

1.  In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the maple syrup until thoroughly incorporated. Add in the flour mixture, stirring just until incorporated. Fold in the carrots. Chill the dough for at least 30 minutes. (If chilling longer, cover with plastic wrap, ensuring it touches the entire surface of the cookie dough.
2.  Preheat the oven to 325°F, and line a baking sheet with parchment paper or a Silpat
3.  Drop the cookie dough into 15 rounded scoops on the baking sheet. (If chilled longer than 1.5 hours, flatten slightly.) Bake at 325°F for 12-15 minutes. Cool on the baking sheet for at least 15 minutes before turning out onto a wire rack.
                                    {recipe and image via}

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