Nutty, sweet and full of wonderful ginger flavor, these Carrot Cake Oatmeal Cookies are perfect HEALTHY treat your family will love. These cookies are whole grain, refined sugar-free, low-calorie and super easy to make. Perfect on-the-go breakfast or quick snack. Healthy cookies for kids all ages.
The weather is beautiful for the past few days. We have lots of sun and temperatures above 20C (around 70F). Spring has arrived, like definitely. The days have become longer. Everything is green and in bloom. Just lovely.
But what I love the most about Spring is farmers market. It's full of veggies and colorful fruits. It looks so vibrant. I'm completely mad about CARROTS ... and broccoli, spring cabbage and young potatoes. And since this spring Cabbage Carrot Slaw is so popular in my house lately, I decided to make some sweet treat with this Spring veggie. Carrot Cake Oatmeal Cookies were the obvious choice. They are deliciously sweet, nutty and so full of wonderful flavors. Absolutely irresistible, to all - young and olds.
If you liked my Apple Cinnamon Oatmeal Cookies, then you'll like these Carrot Cake Oatmeal Cookies too. These cookies are super easy to make, and you only need few simple ingredients which you've probably have in the house already.
To make these Carrot Cake Oatmeal Cookies I used whole grains - rolled oats full of healthy dietary fibers and proteins, and whole grain flour. I also added some ground walnuts in the mixture. Walnuts enriched cookies with healthy omega-3 fatty acids, vitamins, and essential minerals.
Instead of butter, I used healthy coconut oil, and to sweet up cookies I used natural sweetener - maple syrup. I spiced these Carrot Cake Oatmeal Cookies with beautiful fragrant vanilla and super healthy ginger. Yummy!
These cookies are PERFECT for busy families and for those who want to snack something healthy on-to-go during weekdays. Carrot Cake Oatmeal Cookies are very nutritious and can be served as breakfast. Or you can pack them into kids school lunch box... GREAT idea, right?
Carrot Cake Oatmeal Cookies are so irresistibly soft, fragrant and full of ginger flavor ... true spring dessert. Cookies are sweet but in every bite hides bits of crunchy walnuts that gives that omnomnom feeling... They are perfect with afternoon tea or coffee, and I found out that these cookies are AMAZING dipped into milk. Ohhh YES my friends!
Btw, have you noticed this adorable bowl and plate on my photos? This is enameled tableware from Emalco's NEW Spring Collection.
It's absolutely gorgeous. Isn't? Personally, I'm delighted with the design and the quality of the Emalco products, but also with all experience that comes with this product - the story and the tradition. Be sure to stop by in Emalco web-shop. Emalco is offering 5% DISCOUNT on the first purchase for those who sign up.
Ok, let me sum up why I LOVE these cookies so so much.
This Carrot Cake Oatmeal Cookies are ...
- made with all healthy ingredients,
- soft and chewy, full of warm aromatic flavors,
- easy to prepare and can be made in just 20 minutes,
- needs only a few simple ingredients,
- refined sugar-free,
- rich in nutrients – quality fibers, plant-based proteins, and essential minerals,
- rich in healthy omega-3 fatty acids, antioxidants, and vitamin A,
- enriched with healing super spice – ginger,
- contains heart-friendly fats,
- perfect quick breakfast or kids school snack.
Carrot Cake Oatmeal Cookies are soft and chewy on the inside, very thick and not crumbly at all. Even after few days stored in airtight container. That is of course if they last that long.
In my house, these cookies really don't last long. Even my husband, who isn't a fan of carrots like AT ALL, devours these cookies like some maniac. Actually, everyone loves these cookies... kids, family, friends, neighbors (ohhh... especially my recipe-testing neighbors)... I just yell "cookies" and watch how cookies are disappearing from a plate.
Hope you'll like these Carrot Cake Oatmeal Cookies.
Make a bunch... and enjoy!
Carrot Cake Oatmeal Cookies
- 1 cup rolled oats
- 3/4 cup whole grain flour
- 1 teaspoon baking powder
- ¼ teaspoon Himalayan salt
- ½ cup walnuts coarsely ground
- 1 egg
- 2 tablespoons extra virgin coconut oil melted and cooled
- 1 teaspoon vanilla extract
- 1/2 cup pure maple syrup or honey
- 1 cup fresh carrots about 2 medium carrots, finely grated
- 2 teaspoon fresh ginger grated
- In a bowl, mix the dry ingredients - flour, oats, baking powder, salt, and walnuts.
- In a separate bowl whisk the egg. Add coconut oil, vanilla, and syrup. Mix well with a whisk until well combined.
- Add the dry ingredients to the wet mixture and mix. Finally, stir in the grated carrots and ginger. Mix gently with a spoon. Cover the bowl with plastic wrap and place in the refrigerator for 30 minutes (not necessary).
- Preheat oven to 356F (180C). Line a large baking sheet with parchment paper
- With a cookie scoop or spoon, scoop the dough, then shape into slightly flattened balls. Arrange the cookies 2-inches apart on the prepared baking sheet.
- Bake 12-15 minutes until the edges of the cookies begin to brown. Turn off the oven and let the cookies sit in the oven for another minute, then transfer to a wire rack to cool completely.
As a measure, I used US cup (240ml).
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