Oatmeal Carrot Cookies

I know what you are thinking…. eww!  The reason why I picked these cookies was because I was attending a birthday party.  This wasn’t your usual birthday party gathering; it was for a wonderful horse named Herb.  He was turning 18 years old which in human years is 54.  What an old man!  I wanted to make something horse related in honor of him.  I found this recipe from Beachbody which incorporated two major ingredients for a horse: carrots and oats!  I wasn’t sure how they were going to come out however I was quite surprised when I took my first bite.  They tasted really good!  You really didn’t taste the carrot just the sweetness from the  maple syrup.

* I used a food processor to mix everything together.  I also used match stick carrots because I really didn’t want to peel them and figured this would save some time.

What You Need:

1 cup oats (instant)
3/4 cup whole wheat or all-purpose gluten-free flour
1 1/2 teaspoons baking powder
1-2 teaspoons ground cinnamon
1/4 teaspoon salt
2 Tablespoons coconut oil or unsalted butter, melted and cooled slightly
1 large egg- room temperature
1 teaspoon vanilla extract
1/2 cup maple syrup
3/4 cup grated carrots

What You Do:

1. In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt.
2. In a separate bowl, whisk together the coconut oil, egg, and vanilla.
3. Stir in maple syrup until thoroughly incorporated. Add in the flour mixture, stirring just until incorporated. Fold in the carrots.
4. Chill the dough for at least 30 minutes. (If chilling longer, cover with plastic wrap, ensuring it touches the entire surface of the cookie dough.)
5. Preheat the oven to 325°F, and line a baking sheet with parchment paper.
6. Drop the cookie dough into 15 rounded scoops on the baking sheet. (If chilled longer than 1.5 hours, flatten slightly.)
7. Bake at 325°F for 12-15 minutes. Cool on the baking sheet for at least 15 minutes before turning out onto a wire rack.

NOTE: If the cookies are still really flimsy after cooling on the baking sheet for 15 minutes and threaten to break apart, let them cool completely on the baking sheet. That won’t let them crisp up too much, and they’ll still stay soft for an entire week!


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