With the holidays just around the corner, I decided to try my hand at a healthy, holiday cookie. One that I might be able to bring with me to friends parties, school gatherings and even grab for a breakfast treat…enter the Carrot Oat Cookies.
This cookie is not that sweet, super moist and tastes almost like you are eating a slice of carrot cake, minus the frosting. It has the standard, gluten-free chewy consistency which I personally really enjoy.
Thanks to Heinen’s for asking me to participate in their holiday cookie bake-off. If you were looking to make them even sweeter, I might add a cup of the Nestlé mini chocolate morsel. Thanks to Heinen’s for asking me to participate in their holiday cookie bake-off. Cheers to shopping local and supporting Cleveland’s local grocer in your holiday shopping needs! I hope you enjoy the recipe below, happy holiday baking!
Carrot Oat Cookies
- 11/4 cup gluten-free rolled oats
- 1/2 cup brown rice flour
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1/2 tsp nutmeg
- a pinch of sea salt
- 1/2 cup melted coconut oil (you can substitute melted unsalted butter if you don’t like to cook with coconut oil)
- 2 eggs
- 2 tsp vanilla extract
- 1/2 cup organic maple syrup
- 1 cup freshly grated carrots
- Preheat oven to 350ºF and line baking sheets with parchment paper.
- Using a hand mixer or KitchenAid, use the paddle attachment and mix together the coconut oil, vanilla, egg, and maple syrup.
- In a separate bowl, mix together the oats, brown rice flour, baking powder, salt, cinnamon, and nutmeg.
- Add the dry ingredients to the wet ingredients and mix. Fold in the carrots.
- Place your bowl of batter in the fridge for 20 minutes or more. This will help your cookies from melting too fast and becoming too flat.
- Scoop dough onto baking sheet and bake for 15 minutes, or until they are golden brown.
- Allow to cool on a cooling rack and enjoy!