Carrot-Oatmeal Choco-nut Cookies*

carrotYou can always make a good thing better.

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.

INGREDIENTS:

  • 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)

INSTRUCTIONS:

  • 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

 

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2 thoughts on “Carrot-Oatmeal Choco-nut Cookies*

  1. I’m so glad you enjoyed the cookies! I love Swerve, so I love that little twist. And chocolate and nuts sound even better — definitely need to try that! 🙂

    • It was a great basic recipe and I do thank you for posting…This new style is new to me and so it’s all a bit of a try and discard until I find a good one…yours scored a + on the first try. !END

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