I tweaked this recipe quite a bit to suit my own desires and frankly I think it turned out awfully darn good.
It’s healthy and tastes good.
If you are looking for ways to increase fiber and veggies, this works.
Easy to do as well.
- 1 c instant oats (simple take old fashioned and whir in the food processor about 10 times)
- ¾ c stone ground whole wheat flour
- 1 ½ tsp baking powder
- 1 ½ tsp ground cinnamon
- 1/8 tsp (1g) salt
- 2 tbsp coconut oil or unsalted butter, melted and cooled slightly
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1/3 c sugar substitute such as Swerve
- 1 c grated carrots
- 2/3 c chocolate chips of your choice (I use bittersweet)
- 2/3 c chopped walnuts (or any nut you wish or seeds)
- Put the dry ingredients in a bowl and whisk until well mixed.
- In a separate bowl add the wet ingredients (including the sugar) and stir until mixed.
- Add the dry to the wet in thirds until mixed.
- Add the carrots, chips and nuts and fold in.
- Refrigerate the dough for 30 minutes.
- Using an ice cream scoop, place scoops on a parchment lined baking sheet. Depress lightly (they don’t spread much)
- Place in a preheated 325° oven for 12-15 minutes.
- Leave on the baking sheet until cool to firm them up.
SERVES: 2 dozen cookies
NOTES: Measure your ingredients carefully when it comes to the flour and the oats. Otherwise your cookies might be too dry.
SOURCE: Adapted from Amy’s Healthy Baking