Soft Batch Oatmeal Carrot Cake Cookies
Cookies for breakfast? There's no guilt if you're eating these soft batch oatmeal carrot cake cookies. They're packed with healthy goodness.
Servings 1 dozen
Ingredients
- 1/2 cup old-fashioned oats
- 2/3 cup whole wheat flour
- 1/8 teaspoon nutmeg
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 eggs
- 1/4 cup canola oil
- 1/4 cup maple syrup
- 1/4 cup shredded coconut
- 1/3 cup grated carrots
- 1/4 cup walnuts, chopped
- 1/4 cup dried cranberries
Instructions
- Preheat the oven to 350 degrees F.
- Using a hand or stand mixer combine the flour, oats, nutmeg, baking powder and salt. In a separate bowl beat the eggs, then add the oil, maple syrup, coconut, carrots, walnuts and dried cranberries. Stir well.
- Add the wet ingredients to the dry ingredients and mix until the batter has formed.
- Use a non-stick cookie sheet or prepare the cookie sheet with a piece of parchment paper. Using a tablespoon, drop the batter onto the prepared cookie sheet and bake for 12-14 minutes until the edges of the cookies begin to brown slightly.
- Allow the cookies to cool completely before removing from the cookie sheet. Keep the cookies stored in the refrigerator.