There are few things in life that mean more to me than carrot cake (we’re not counting people here).
I have a red and purple Gucci belt that I got on consignment. Love.
Newton tennis shoes that rock and make you feel light on your feet. Love.
Japanese pedicures. Detailed like whoa. Love.
Lollapallooza. Amazing music + Chicago. Love.
Frango Mints. The perfect melting temperature. Love.
New York at Christmas. What’s not to Love?
Picnics on the beach. Can I feel like I’m in a movie any more? Love.
Teasing my husband. Well this might win. But carrot cake beats 95% of my life loves.
Moist, cream cheese frosting melting in your mouth. If only it was more healthy for us. I would eat it everyday. These healthy cookies are so good you will want to eat them everyday. They are light enough to eat everyday and not feel guilty.
Packed with carrots, pineapple, golden raisins and oatmeal. Sweetened with maple syrup. It’s a great way to eat your fruits and veggies.
- 2 cups instant oats
- 1 ½ cups whole wheat flour
- 1 tablespoon baking powder
- 1 tablespoon ground cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon salt
- ¼ cup melted coconut oil (or melted butter)
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup pure maple syrup
- 1 ½ cups grated carrots
- ½ cup golden raisins
- ½ cup finely chopped dried pineapple
- It's very important that you measure the oatmeal and whole wheat flour by the spoon and scoop method. If you do not you will end up with too much oatmeal and flour and they will be dried out. In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, nutmeg and salt.
- In another bowl, whisk together the melted coconut oil, egg (be sure they are room temperature or the coconut oil will clump) and vanilla. Whisk in the maple syrup until thoroughly incorporated.
- Add in the liquid to the flour mixture, stirring just until incorporated. Fold in the carrots, golden raisins and chopped pineapple. Chill the dough for at least 30 minutes (do not skip this step or you may get flat cookies)
- Preheat the oven to 325°F, and line baking sheets with parchment paper.
- Use spring 1 ½ inch scoop to drop cookies on parchment paper. Press down slightly. 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.