Last night I had a wonderful, healthy dinner including a turkey patty, brussels sprouts and a nice salad. I had to save room for a few of these freaking awessome chewy, oatmeal carrot cake cookies – one of my new favorites.
A few readers have emailed me requesting a recipe for a healthy carrot cake. I’m sure I’ll get to that eventually, but in the meantime I suggest whipping up a batch of these little bites. They’re bursting with oatmeal, pecans, coconut and raisins then topped with a light cinnamon glaze. Together they combine in a cookie that tastes just like a slice of carrot cake. And dare I say that you could even enjoy them for breakfast?!
Yep, that’s right these cookies are made with whole wheat flour and oatmeal as the base. They’re also low in fat, butter-free, dairy-free, and pack a pretty great nutritional punch. I suspect you could even make them vegan by subbing in half of a banana or using a flax egg for the egg. Go crazy!
I actually made these cookies three different times before deciding on this version. I tried one with brown butter, another with maple syrup instead of brown sugar and the last with more oats and a cream cheese glaze. I actually really loved all of the versions (especially the browned butter one!). However, I wanted these to be a great cookie nutrition wise, be dairy free and also super tasty. In the notes below the actual recipe below, you’ll see my tips for substitutions!
These cookies get crisp on the bottoms and outside but are deliciously soft and chewy in the middle. Secretly wishing I had chipmunk cheeks for optimal carrot cake cookie storage.
Before I go, I wanted to mention that I realize I’ve been baking quite a few goodies lately. Not only have I been in a huge baking mood but it’s also been much easier to do than cook during this transition from Minneapolis to Chicago. I’ll be back soon with some healthy fall comfort foods, but in the meantime you’re getting more healthy treats. Hope you don’t mind too much!
As always, thanks for being here. I’m starting a new blog series soon and I hope you’ll join me for lots of great conversations around health, fitness and happiness.
Until then, bake these cookies and tag your photos #ambitiouskitchen on Instagram! To keep up to date with posts and behind the scenes info on Ambitious Kitchen, please follow me on BlogLovin’, Facebook, Twitter, Instagram and Pinterest. xoxo!
- Serves: 18 cookies
- Serving size: 1 cookie
- Calories: 136
- Fat: 6.6g
- Carbohydrates: 18.1g
- Sugar: 9g
- Fiber: 2g
- Protein: 2.4g
- 3/4 cup white whole wheat flour or whole wheat pastry flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/8 teaspoon nutmeg
- 1/4 cup coconut oil
- 1/2 cup dark brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup shredded carrots
- 1 1/2 cups rolled oats
- 1/2 cup unsweetened coconut flakes
- 1/4 cup chopped pecans
- 1/4 cup raisins
- For the glaze:
- 1/4 cup powdered sugar
- 2-3 teaspoons unsweetened almond milk
- dash of cinnamon
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. In a separate large bowl mix together coconut oil, brown sugar, egg and vanilla until well combined; next fold in shredded carrots. Add in flour mixture and mix with a wooden spoon until just combined. Fold in oats, coconut flakes, pecans, and raisins.
- Use a small cookie scoop and drop by tablespoonful on prepared baking sheet. Gently flatten with your hand. Bake for 9-11 minutes or until golden brown around the edges. Cool cookies for a few minutes on the baking sheet before transferring to a wire rack to finish cooling.
- To make the glaze: Combine powdered sugar, almond milk and cinnamon in a bowl. Drizzle a tiny bit over cookies, then let dry. Makes about 18 cookies.
TO MAKE VEGAN: Replace egg with half a banana or a flax egg.
TO MAKE GLUTEN FREE: I recommend an all purpose flour for the whole wheat or trying 1/2 cup of almond flour.
You can also use 1/4 cup of butter instead of coconut oil if you aren't dairy free and prefer to bake with butter.
Feel free to sub brown sugar with coconut sugar or with maple syrup. Note that if you use maple syrup your cookies will be more cake-like.
If you like cream cheese (and aren't DF), try adding a heaping tablespoon of softened cream cheese to the glaze before you mix it up; it makes the glaze super creamy and delicious!