carrot oatmeal cookies
Part of trying to eat healthy as a busy working woman is finding the right things to snack on and keeping energy levels even throughout the working day. I struggle finding snacks because I don’t always feel like fruit but I really don’t want to have any sugarey snacks so a lot of the time I just go without. So this year we started experimenting with some sugar free, gluten free, dairy free cookies to try and find some recipes we could easily whip up and then have on hand for snacks. I am not a cook, by any means and I don’t really enjoy cooking most of the time. My enjoyment of meals comes from planning something which is 100% healthy for me – not actually preparing the meal.
And this is just tripled when it comes to baking. Granted I have made some great bread, scones and cakes over the year but I usually just find it a waste of my precious time when you could just go without.
But, I have been getting into these cookie recipes pretty well the last couple of weeks and have experimented with polenta and oats with some funky flavours. Just putting it out there – they have definitely NOT all tasted great, not by a long shot. Until now!
I have actually come up with a recipe that I really like and it was really easy by comparison to a lot of other baking. Bonus is that it uses carrot as the flavouring so unlike apple of cranberries etc you aren’t adding in a lot more fructose.
I think these cookies would look pretty awesome done with some combination of polenta because the colour would look amazing.
Anyway, onto the recipe. This mixture makes 14 cookies. Very simple, 2 bowls and one tray. The ingredients are probably in your cupboards already (if you don’t have rice malt syrup then I really think you should try it, it tastes pretty much the same as honey but has almost no fructose, which I am a big fan of!)
¾ cup plain (gluten-free) flour
1 cup traditional oats
¾ cup carrots
2 tbsp coconut oil
2 small eggs
½ cup rice malt syrup
1 ½ tsp baking powder
2 tsp cinnamon
1 tsp vanilla extract
Pinch of salt
Combine the flour, oats, baking powder, salt and cinnamon in a mixing bowl (the smaller of your two bowls) and stir together until blended.
In your larger bowl whisk together the coconut oil, eggs, and vanilla extract, then stir in the rice malt syrup.
Add the dry ingredients to the wet ingredients, combine well and then add in the carrot and mix together.
Chill the mixture in the fridge for 30 minutes to solidify it slightly.
Preheat the oven to 190 degrees celcius. Prepare a baking tray with baking paper. Drop a desert spoon full dollop onto the baking paper until you have 14 even sized cookies. If the mixture is quite solid then press them down a bit with the back of a spoon.
Pop them into the oven and bake for 15-30 minutes, until browning slightly and with a little bounce left in them.
Hope you enjoy!