I am totally in love with carrot cake!
Everything about it makes me get a tad too excited. You don’t want to see me in full force at a birthday party if there is carrot cake around – it can be embarrassing to say the least!
Unfortunately just because it has the word “carrot” in it doesn’t mean it’s the best for you. It’s not the worst but in the way I eat it… it’s not the best! I needed to find something that satisfied my carrot cake mid afternoon cravings.
So, out came my thinking cap and this is what I came up with.
These cookies are crunchy on the outside with a softer texture in the middle. They are your healthy alternative to your carrot cake. So not exactly like a piece of cake, but rather something that has been inspired by one – and something to keep that 3pm low at bay.
Enjoy this perfect wee treat as a snack by itself, or with a cup of coffee or tea. I actually love them slightly heated with a side of greek yogurt – yum!
What you need:
- 1 cup of old fashion oats
- ¾ cup of whole wheat flour
- 1 ½ teaspoon of baking powder
- 2 teaspoons of cinnamon
- A pinch of himalayan rock salt
- 2 Tablespoons of melted coconut oil
- 2 eggs
- 1 teaspoon of vanilla extract
- ½ cup of pure maple syrup
- 2 small-medium carrots – grated
- Preheat your oven to 180C
- In a bowl, fold together the oats, flour, baking powder, cinnamon and salt.
- In a separate bowl whisk together the melted coconut oil, eggs, vanilla, and maple syrup. Stir them together.
- Add it to your dry mixture then finally fold your grated carrot
- Chill dough for at least 30 minutes, if you are chilling it any longer, make sure to cover it with plastic wrap.
- Line a baking tray with baking paper and roll your cookie dough into rounded scoops. If you have chilled for over 1.5 hours you may need to flatten them so that they are not ball shaped.
- Cook for 12-15 mins
- Cool for 15 mins
Makes approx 14 medium size cookies