Autumnal aromas are filling the air as our days are getting shorter and our thoughts turn to baking nourishing treats once more. These carrot cake cookies are packed with nothing but heart healthy wholefoods with some of the traditional ingredients replaced; such as substituting vanilla essence with vanilla be. collagen for flavour and additional protein and coconut oil instead of butter to make them dairy free (replace egg with flaxseed egg if required).
Ingredients
- 1 cup (100g) organic instant oats
- ¾ cup (90g) whole wheat or gluten-free plain flour
- 1 ½ tsp baking powder
- 1 ½ tsp ground cinnamon
- ⅛ tsp salt
- 2 tbsp (28g) coconut oil or unsalted butter, melted and cooled slightly
- 1 large egg, room temperature or flaxseed egg if required
- 20g vanilla be. Collagen
- ½ cup (120mL) pure maple syrup
- ¾ cup (68g) grated carrots (about 1 smallish medium, peeled first!)
Method
- In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the maple syrup until thoroughly incorporated. Add in the flour mixture, stirring just until incorporated. Fold in the carrots.
- 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).
- Preheat the oven to 180 degree and line a baking sheet with parchment paper.
- Drop the cookie dough into 14 rounded scoops on the baking sheet. Flatten slightly using a spatula. (The cookies don't spread very much!) Bake at 180 degrees for 15-20 minutes. Cool on the baking sheet for at least 15 minutes before turning out onto a wire rack.
- Top each cookie with chopped walnuts prior to baking for a crunchy alternative.
