Yes these are super healthy AND super tasty! I absolutely love these cookies. First of all, you don’t even taste how healthy it is, especially because of the combination of cinnamon and oats. I made these cookies for my gold award and baked them for a local organization called Neighbors Link. After gathering and organizing all the vegetables to give to the moms at Neighbors Link, me and another girl named Lara used the leftover carrots to make these cookies.The group of kids that I work with loved them and I didn’t even tell them it was healthy until after they ate it! I would highly suggest it especially because now, I’m going for that whole healthy baking thing because of my gold award!
- 1 c (100g) instant oats (gluten-free if necessary)
- ¾ c (90g) whole wheat or gluten-free* flour (measured correctly)
- 1 ½ tsp (5g) baking powder
- 1 ½ tsp (3g) ground cinnamon
- 1/8 tsp (1g) salt
- 2 tbsp (28g) coconut oil or unsalted butter, melted and cooled slightly
- 1 large egg, room temperature
- 1 tsp (5mL) vanilla extract
- ½ c (120mL) maple syrup
- ¾ c (68g) grated carrots (about 1 smallish medium)
- 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 parchment paper or a Silpat.
- Drop the cookie dough into 15 rounded scoops on the baking sheet. (If chilled longer than 1.5 hours, flatten slightly.) 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.