Last night I had a wonderful, healthful dinner including a turkey patty, brussels sprouts and a nice salad. I put to save space for a couple of the freaking awessome chewy, oatmeal carrot cake cookies — among my new favorites.
A few readers have emailed me requesting a recipe for a wholesome carrot wedding cake. I’m sure I’ll reach that eventually, but in the meantime I would recommend whipping up a batch of these small bites. They’re bursting with oatmeal, pecans, coconut and raisins after that topped with a light cinnamon glaze. Together they combine inside a cookie that preferences just like a slice of carrot cake. And dare I state you could even enjoy them for breakfast time?!
Yep, that’s right these cookies are made with whole wheat flour and oatmeal because the foundation. They’re also lower in fat, butter-free, dairy-free, and pack a pretty great nutritional punch. I suspect you could even make sure they are vegan by subbing in half of a banana or utilizing a flax egg for the egg. Go crazy!
These cookies get sharp for the bottoms and outdoors but are deliciously soft and chewy in the centre. Secretly wishing I had chipmunk cheeks for optimum carrot cake cookie storage.
Before I go, I wanted to mention that I realize I’ve been baking quite a few goodies lately. Not merely have I been in a huge baking mood but it’s also been much easier to accomplish than cook during this changeover from Minneapolis to Chicago. I’ll be back again quickly with some healthy fall comfort food types, but in the meantime you are getting more healthy treats. Hope you do not mind too much!
Until then, bake these cookies and tag your photos #ambitiouskitchen on Instagram! To keep up up to now with posts and behind the moments info on Ambitious Kitchen, please 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 grains or whole wheat pastry flour
1 teaspoon baking soda
1/4 cup chopped pecans
dash of cinnamon
Preheat oven to 350 degrees F. Range a baking sheet with parchment paper.
In a moderate bowl, whisk collectively flour, baking soda, cinnamon, nutmeg, and sodium. In a separate large bowl blend together coconut oil, brown sugars, egg and vanilla until well mixed; next fold in shredded carrots. Add flour combination and mix using a wooden spoon until simply combined. Flip in oats, coconut flakes, pecans, and raisins.
Use a little cookie scoop and stop by tablespoonful on prepared baking sheet. Lightly flatten with your hands. Bake for 9-11 minutes or until golden brown throughout the edges. Cool cookies for a couple minutes over the cooking sheet before moving to a cable rack to complete cooling.
To make the glaze: Combine powdered sugars, almond dairy and cinnamon inside a dish. Drizzle a little bit over cookies, after that let dry. Makes about 18 cookies.
Feel absolve to leave out the raisins, pecans or coconut if you do not prefer them. You can also replacement any nut or dried out fruit.
TO MAKE VEGAN: Replace egg with half a banana or even a flax egg.
TO MAKE GLUTEN Free of charge: I recommend an all purpose flour for your wheat or attempting 1/2 cup of almond flour.
You can also use 1/4 cup of butter instead of coconut oil if you aren’t dairy free and would rather bake with butter.
Feel absolve to sub dark brown glucose with coconut sugars or with maple syrup. Note that if you use maple syrup your cookies will be more cake-like.
If you like cream parmesan cheese (and aren’t DF), try adding a heaping tablespoon of softened cream parmesan cheese towards the glaze before you decide to mix it up; it creates the glaze very creamy and delicious!
This looks sooooo good!!
Carrot cake is certainly one of my favourites, but I’ve never really had carrot wedding cake cookies! Will try the coconut glucose and gf edition =)
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