Healthier Carrot Oatmeal Cookies Food
HEALTHIER CARROT OATMEAL COOKIES
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)!
Provided by CAMILLEELISE
Categories 100+ Breakfast and Brunch Recipes
Time 35m
Yield 24
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 199 calories, Carbohydrate 29.4 g, Cholesterol 13.6 mg, Fat 8.8 g, Fiber 2 g, Protein 3.1 g, SaturatedFat 5.6 g, Sodium 91.5 mg, Sugar 16.3 g
HEALTHY CARROT CAKE OATMEAL BREAKFAST COOKIES
These cookies taste just like carrot cake-one of my favorite treats! They're chewy like regular "dessert" cookies and have the sweetness level of muffins. They'll keep for at least one week if stored in an airtight container in the refrigerator-if they last that long!
Yield 15 cookies
Number Of Ingredients 12
Steps:
- In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, nutmeg, and salt. In a separate bowl, whisk together the coconut oil, egg white, and vanilla. Stir in the maple syrup and milk. Add in the flour mixture, stirring just until incorporated. Gently fold in the carrots. Chill the cookie dough for 30 minutes.
- Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
- Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten to the desired thickness and width with a spatula. Bake at 325°F for 10-13 minutes. Cool on the pan for 10 minutes before transferring to a wire rack.
HEALTHY OATMEAL COOKIES WITH APPLES AND CARROTS
Make a batch of these healthy oatmeal cookies for dessert, snack time, or a special breakfast. You can make these half the size using 1-tablespoon batter for each cookie and reducing the baking time to about 16-18 minutes, or until the edges are lightly golden brown.
Provided by Amy Palanjian
Categories Dessert
Time 28m
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
- Mix together all ingredients in a large bowl using a wooden spoon to start and then using (clean) hands to bring the batter completely together if needed.
- Portion out 2-tablespoon sized balls of dough, place onto the prepared baking sheet, and press down until 1/4-1/2 inch thick. Space them about an inch apart-they won't spread, so close is okay.
- Bake for 18-20 minutes or until lightly golden around the edges. Let cool on the baking sheet and serve.
- These are best eaten on the day they are made, but can be stored in an airtight container at room temperature or in the fridge for 3-5 days.
Nutrition Facts : ServingSize 2 cookies, Calories 251 kcal, Sugar 11 g, Sodium 56 mg, Fat 12 g, SaturatedFat 10 g, Carbohydrate 37 g, Fiber 4 g, Protein 3 g, UnsaturatedFat 2 g
HEALTHIER OATMEAL COOKIES
I have been searching for a healthier cookie treat for my girls. I experimented with other recipes and used whole wheat flour and coconut oil in place of white flour and butter or vegetable oils. The result is a yummy, chewy treat for your family!
Provided by Domenichelli Wines
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 30m
Yield 48
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Sift whole wheat flour, baking soda, baking powder, and salt together in a bowl. Set aside.
- Combine coconut oil, sugars, and molasses in a medium bowl. Beat with an electric mixer until smooth and creamy. Beat in eggs one at a time. Gradually stir in the sifted flour mixture until well blended. Mix in oats, chocolate chips, and cranberries.
- Drop teaspoonfuls of dough onto ungreased cookie sheets.
- Bake in the preheated oven until edges are golden, 8 to 9 minutes. Let stand on the cookie sheets for a few minutes before transferring to wire racks to cool completely.
Nutrition Facts : Calories 128.3 calories, Carbohydrate 18.7 g, Cholesterol 7.8 mg, Fat 6 g, Fiber 1.1 g, Protein 1.6 g, SaturatedFat 4.6 g, Sodium 48.7 mg, Sugar 10 g
HEALTHY HONEY CARROT COOKIES
As part of the 'Zaar World tour, I was looking for dessert recipes suitable for Rosh Hashanah. The original caome from allrecipes.combut I've made a number of changes to make this moist and tender cookie not only healthier but more tasty. These are so good, you'll love them holiday or no holiday. Kids will especially love them and you'll enjoy sneaking a little veggie into their afternoon snack.
Provided by justcallmetoni
Categories Drop Cookies
Time 33m
Yield 36 cookies, 18 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Cream together butter, applesauce and honey. Add eggs, and beat well. Blend in vanilla and lemon extracts.
- In a separate bowl, sift together the flours, baking powder and salt. Gradually add the dry ingredients to creamed mixture, and mix well.
- Stir in carrots.
- Prepare baking sheets with a quick shot of cooking spray. Drop by teaspoon on baking sheets. Bake 15-18 minutes and cool on racks.
Nutrition Facts : Calories 111.1, Fat 3, SaturatedFat 1.7, Cholesterol 18.5, Sodium 134.3, Carbohydrate 19.7, Fiber 1.4, Sugar 8.2, Protein 2.1
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