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Carrot Oatmeal Cookies

Carrot Oatmeal Cookies

I really enjoy good food, and healthy food is the one thing I do not compromise on.  After all, this body is a temple and not just anything goes in it.

But I also do not believe in deprivation. If you tell yourself you cannot have something, you will simply want it more.

It took many years to get over my m&m addiction, but now, I could care less. I really don’t miss them at all.

Before I learned how to make good, balanced, healthy food, I baked. I learned how to bake before anything else.

I can make a mean homemade pie…from scratch!

Sadly, baking and healthy don’t normally coincide in harmony. How I wish I could call my peach pie healthy. After all, it has fruit in it!

This doesn’t mean recipes can’t be altered to reduce some of the less-than-health-savvy aspects.

This especially holds true for school lunches. I’m always scouring for ideas for back to school to help keep lunches interesting, healthy, and, yet, a little bit of fun.

From the day my kids started school, I have always made their cookies, muffins, and desserts. The trick is to make lots at once so you aren’t forever baking.

I’m a damn busy woman with three businesses so as much as I love baking, I am not spending every freaking weekend in the kitchen.

This carrot oatmeal cookie recipe I am sharing today is super delicious and easy to make.

Plus the cookies taste like Carrot Cake!

Carrot Oatmeal Cookies

Carrot Oatmeal Cookies
Recipe type: Dessert
  • 1 cup old fashioned rolled oats
  • ¾ cup whole wheat flour (I split the whole wheat with Sprouted Grain 50/50)
  • 1½ tsp baking powder
  • 1½ tsp ground cinnamon
  • ⅛ tsp sea salt
  • 2 Tbsp coconut oil (melted and slightly cooled)
  • 1 large egg (room temp)
  • 1 tsp pure vanilla extract
  • ¼ cup raw honey
  • ¼ cup pure maple syrup
  • ¾ cup grated carrots
  • ¼ cup raisins
  1. In a medium bowl, whisk together oats, flour, baking powder, cinnamon, and salt. Set aside.
  2. In a separate large bowl, whisk together the coconut oil, egg, and vanilla. Stir in the honey and maple syrup and whisk well.
  3. Add in the flour mixture, stirring just until mixed.
  4. Fold in the carrots and raisins.
  5. Chill the dough for 30 minutes.
  6. Preheat the over to 325°F.
  7. Line a baking sheet with parchment paper or a silicone baking mat.
  8. Drop the dough into about 15-20 rounded scoops on the baking sheet.
  9. Bake for 12-15 minutes depending on the size of your scoops.
  10. Let sit on the baking sheet for at least 15 minutes before placing on a cooling wire rack.
Try not to let the cookies chill for more than 30 minutes. If you do, cover them with plastic wrap, but make sure all the dough is covered by placing the wrap right on the dough.
If you do let them chill for more than an hour, slightly flatten them with a fork.
Ensure you measure the oats and flour exactly so you don't get dry cookies. This should be a soft, moist cookie!
Do not add a cold egg to the coconut oil, you will get lumps.

recipe inspired by Amy’s Healthy Baking

Whether these are for the kids lunches or for an after dinner dessert, they are yummy and a whole lot better for you than any store bought cookie.


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