A delicious, moist cookie that is flour free, full of healthy carrots and spiced with cinnamon.
A chewy, moist, rich tasting cookie. Made with healthy ingredients they are perfect for snacking any time of the day!
So I have been all about carrots lately. I bought two, yes two, 10 pound bags from the local grocery store earlier in the week. They were $1.99 a bag, how could I not?!! But now I have 20 pounds of carrots… Yikes! Hence the need to bake all things carroty. I have made a carrot cake, and two dozen carrot muffins both absolutely delicious and devoured. I could make more of each and freeze them for later but I really wanted to try something new with carrots. A quick look through Pinterest and I came across these carrot cake oatmeal cookies from Amy’s healthy baking blog. Exactly what I was looking for. I read her recipe and decided that I was going to have to make some changes to it if I was going to make them tonight. But nothing I can’t handle right? 🙂 So at 6 o’clock I decided to make them. Not the best time with school snacks still needing preparing, cleaning up after supper, and four kids and a husband all wanting my attention. But I really really wanted to try them.
I also wanted to try to make them flour free. I hesitate to say gluten free because I am using oats and they are sometimes processed in a facility that does flour as well. I am taking them to a friend’s house tomorrow and she doesn’t eat gluten as a personal choice. I don’t have gluten free flour of any type in the house but luckily my friend is okay with me using oat flour to replace wheat flour. So I ground up oats in my coffee grinder to make oat flour. Worked fantastic.
I measured a scant 3/4 cup quick cooking oats and it ground to be the same amount.
Into my bowl went the quick oats and the oat flour. Also the baking powder and cinnamon and salt. I used brown sugar instead of the maple syrup Amy used, and only half the amount.
In another bowl I beat the egg, oil, vanilla together. Then I finely shredded in two smallish carrots.
Combine the wet bowl into the dry bowl, and stir until incorporated.
Line a baking sheet with parchment paper.
I scooped about 1/8 cup of the batter and formed it into a ball. Then I placed the ball on the lined sheet and slightly flattened it. The cookies don’t really spread but they do puff up a bit during baking. I was able to get 9 cookies from the recipe. Definitely going to have to double it next time. 🙂
Bake at 325F for 12 – 15 mins. Cool for about 15 mins on the pan before removing them. Cool completely and store in an air tight container.
The kids and husband had eaten 5 cookies before they were even cooled completely and they got great reviews. So much for taking them to my friends place. I’ll be making these tomorrow for sure. 🙂
- 1 cup quick cooking oats
- 3/4 cup oat flour
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon cinnamon
- 1/4 c brown sugar, or honey
- 2 tablespoons oil
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup carrots, grated
- Preheat the oven to 325F.
- In a medium bowl, combine the oats, oat flour, baking powder, cinnamon, and brown sugar (if using). Mix well.
- In a separate bowl, combine the honey (if not using brown sugar), egg, oil, and vanilla. Beat together. Add in the grated carrot and mix until well incorporated.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Using a 1/4 cup measuring cup, scoop about 1/8th of a cup of the dough and form into a ball. Place on a parchment lined baking sheet. Flatten into a patty shape. You should get about 9 cookies.
- Bake for 12 - 15 minutes. Remove from oven and cool the cookies for another 10 minutes on the baking sheet before moving to cool completely on a wire rack.