Healthy Carrot Cake Oatmeal Cookies Food

CARROT CAKE COOKIES

Steps:

• First, preheat oven to 350ºF and spray a baking sheet with nonstick cooking spray.
• Next, cut cold butter into 1-tablespoon pads and place into a stand mixer.
• Add brown sugar and then turn your stand mixer on to medium.
• Cream butter and sugar together until there are no more lumps of butter and the consistency is smooth. This should take around 5 minutes.
• While the butter is creaming, lightly pulverize rolled oats in a food processor. The goal here is to still have some chunks of oatmeal, but also have some oat flour. Then, transfer into a large bowl.
• Add white whole wheat flour, baking powder, ground cinnamon, allspice, nutmeg, and salt to the same large bowl and mix until combined.
• Once the butter has creamed, add egg and vanilla extract and mix on medium until combined. Make sure not to over mix!
• Slowly add the dry ingredients to wet and mix on medium until a dough has formed. You may need to stop to scrape the bottom of your mixer. The consistency should be a little bit sticky, but have the ability to form into a ball.
• Finally, add in grated carrot, walnuts, and raisins, and mix one final time on medium to combine.
• Use a 1.5 tablespoon cookie scoop to scoop dough into your hands. Roll into a ball and then slightly flatten between your palms to create a cookie shape. Place on a cookie sheet and repeat.
• Bake at 350ºF for 12-14 minutes.
• Once the bottoms are golden brown, remove from cookie sheet immediately and transfer to a cooling rack.
• Top with optional sea salt before serving.

HEALTHIER CARROT OATMEAL COOKIES

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.

CARROT CAKE OATMEAL COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease baking sheets.
• Place butter, brown sugar, white sugar, and egg in a large bowl and mix with an electric mixer for 1 minute. Add carrots, water, and orange zest; mix until fully blended. Add oats, flour, baking soda, salt, nutmeg, and cinnamon; mix for 1 minute more.
• Drop by teaspoonfuls onto the prepared baking sheets, 2 inches apart.
• Bake in the preheated oven until edges are set and golden, 8 to 10 minutes. Cool on wire racks.

HEALTHY CARROT CAKE

Steps:

• In one large bowl, whisk the eggs for 10 seconds. Add yogurt, oil, maple syrup, milk and vanilla extract; whisk well and set aside.
• In another large bowl, add flour, cinnamon, baking powder + soda, and salt; whisk well breaking any baking soda or powder lumps. Set aside.
• Preheat oven to 350 degrees F, spray large 9 x 13 baking dish with cooking spray and set aside. Preheat large skillet on low heat, add walnuts and toast for a few minutes (until fragrant), stirring occasionally. Add coconut flakes and toast another minute, stirring frequently. Turn off the heat. Grate carrots.
• Add dry ingredients to a bowl with wet, stir gently until combined (do not over mix).
• Add carrots, walnuts and coconut flakes; stir gently just enough to combine.
• Pour into previously prepared baking dish and bake for: 9 x 13 dish - 40 minutes, 6" pans - 25-30 minutes, 8" pans - 35-40 minutes.
• Remove from the oven and cool off completely (about 4-5 hours).
• While cake is cooling down, line small colander with a coffee filter or paper towel and place on top of a small bowl. Add yogurt and let it strain in a fridge for a few hours.
• When ready to assemble your healthy carrot cake, discard the whey and add strained yogurt into a medium bowl along with icing sugar and vanilla extract. Whisk well, transfer on top of cake, spread with spatula, garnish with toasted coconut flakes (chips) and cut into 16 slices.

CARROT CAKE OATMEAL COOKIES

Steps:

• Whisk together instant oats, flour, baking powder, cinnamon, and salt, set aside.
• In a large bowl whisk together egg, vanilla and coconut oil. Add honey and stir to combine.
• Stir in dry ingredients mixture, then fold in carrots.
• Cover the dough with plastic wrap and chill for 1 hour. CHILLING IS MANDATORY!!! The oats need some time to soak some moisture, also prevent cookies from flatten completely.
• Preheat the oven to 350 F, line large baking sheet with parchment paper and set aside.
• Using ice cream scoop drop the ball of cookie dough onto baking sheet leaving two inch space apart. If you chill the dough longer and the dough is very thick flatten the cookies slightly before baking.
• Bake for 11-13 minutes. Cool the cookies on a baking sheet for 15 minutes ( they need to finish cooking on warm baking sheet) then transfer to a rack.

HEALTHY CARROT CAKE OATMEAL BREAKFAST COOKIES

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 CARROT CAKE OATMEAL COOKIES

Steps:

• 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.)
• Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
• Drop the cookie dough into 14 rounded scoops on the baking sheet. Flatten slightly using a spatula. (The cookies don't spread very much!) 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.

CARROT CAKE COOKIES

Steps:

• Prep oven and pans. Adjust oven racks to middle positions; heat oven to 350°F (177°C). Prepare cookie sheets with parchment paper or silicone baking mats
• Combine dry ingredients. In a large mixing bowl, whisk flour, salt, baking powder, and spices together. Set aside.
• Prep carrots. Using a box grater, grate about 5-6 medium carrots (needs to equal about one cup). Place the shredded carrots over a colander that has been set over another bowl. Sprinkle with one tablespoon of brown sugar. Let drain while you prepare the rest of the cookie dough.
• Cream butter and sugar. In bowl of electric mixer on medium speed, beat butter until creamy, about 1-2 minutes Add remaining brown sugar and granulated sugar; beat until fluffy, about 3 minutes.
• Add eggs and carrots. Beat in eggs one at a time until completely incorporated. Stir in carrots.
• Add dry ingredients. Stir in flour mixture on low speed, into the creamed butter-sugar-egg mixture with wooden spoon or large rubber spatula until just combined. Stir in oats and optional mix-ins (coconut, walnuts, raisins or dried pineapple).
• Add mix-ins. On low speed, or with a wooden spoon or spatula, stir in oats coconut, walnuts, and raisins.
• Scoop and bake. Using a small cookie scoop, or two spoons scoop dough into about 24 2-inch balls, placing each dough round onto one of two parchment paper-covered, spaced about 2 inches apart, large cookie sheets. Bake until cookie edges turn golden brown, 18-20 minutes. (Halfway during baking, turn cookie sheets from front to back and also switch them from top to bottom.) Slide cookies on parchment onto cooling rack. Let cool at least 30 minutes before serving.
• Make frosting. If you decide to make the frosting for the cookies, with an electric mixer beat together on medium speed the cream cheese and butter until well combined (about 2-3 minutes). Add in the confectioner sugar 1/2 cup at a time until incorporated. Beat until smooth and combined. Stir in vanilla extract. Frost the cookies once they are completely chilled. This frosting makes quite a a bit, so you can either make a half batch or just save some for some other tasty recipe. The frosting freezes well.