Description
These Ridiculously Healthy Carrot Oat Cookies are a wholesome treat packed with whole grains, fresh carrots, and natural sweeteners. Perfectly soft and subtly spiced with cinnamon, they make a deliciously nourishing snack or breakfast on the go, combining the goodness of oats, almond flour, and applesauce for moist texture without added fats.
Ingredients
Scale
Main Ingredients
- 1 ½ cups rolled oats
- 1 cup grated carrots
- 2 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 large egg
- ½ cup unsweetened applesauce
- ¼ cup almond flour
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and allow even baking.
- Prepare the Dough: In a large mixing bowl, combine rolled oats, grated carrots, almond flour, honey or maple syrup, vanilla extract, cinnamon, salt, egg, and applesauce. Mix thoroughly until the ingredients are well integrated and the dough is evenly combined.
- Shape the Cookies: Using a tablespoon, scoop portions of the dough, roll into balls, then gently flatten each ball with your hands to form cookie shapes. Arrange them spaced apart on the prepared baking sheet.
- Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the cookies are golden brown and firm to the touch. Remove from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- For a vegan version, substitute the egg with a flax or chia egg (1 tablespoon ground flax/chia seeds mixed with 3 tablespoons water).
- Ensure carrots are finely grated to blend well with the dough and provide moisture.
- Almond flour adds a nutty flavor and helps bind the dough; you can substitute with another nut flour if preferred.
- Store cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
- Adjust sweetness by using maple syrup or honey according to taste and dietary preferences.
