When We Turn a Carrot and Oat Cake into
Healthy Breakfast Cookies!
I must warn you: You may get hooked to these cookies. They are not only healthy, they are deliciously soft and crunchy with a spark of ginger, the aroma of cinnamon, and the soothing of honey and golden raisins.
We use brown rice flour and coconut oil. I advise getting the quick-cooking oats and the carrots already shredded to make it easier and quicker.
These cookies are great for breakfast and healthy snacks specially when we have children around. They store well, and are ideal for when we are rushing in the morning to work or to drive the kids to school. They are also a good choice in lunch boxes for both school and work.
Some of the many health values these cookies bring:
This recipe is inspired from Love Real Food by Katherine Taylor. The credit goes to her, with gratitude. The Health Benefits here stated are for information only and do not substitute medical advises.
Carrot Oat Cookies with Walnuts, Cinnamon, Raisin and Ginger
- 1 cup Oats (the quick-cooking)
- 1 cup Flour
- 1/2 cup Honey
- 1 tsp Baking Powder
- 1 tsp Ground Cinnamon
- 1/4 tsp Ground Ginger
- 1 1/2 cup Shredded Carrots
- 1/2 tsp Salt
- 1 cup raw Walnuts roughly chopped
- 1/4 cup Golden Raisins
- 1/2 cup melted Coconut Oil
- Ice-cream Scoop
- Baking Tray
- Baking Sheet
Preheat your oven at 375F (190C). Cover a baking tray with baking sheet, and set aside.
In a large bowl, mix well the flour, oats, baking powder, cinnamon, ginger and salt. Now, add the the raisins, carrots, and walnuts, and mix well.
In a separate bowl, whisk together the coconut oil and the honey into a nice blend. Pour it on the flour mixture, and mix well into a moist dough. (the dough is meant to feel wet).
Place the baking tray in front of you. We are going to use the Ice-cream Scoop to transfer equal amounts of the dough on the tray. Leave enough space between them.
With the palm of your hand, press gently on each cookie to flatten them to about 2 cm thick.
Baking and Cooling
Place the tray of cookies in the preheated oven, and allow them to bake for 15-17 minutes.
Remove the tray from the oven, and leave the cookies to cool first for 10 minutes.
After 10 minutes, gently remove each cookie onto a wire rack and allow them a complete cooling.
These delicious and healthy cookies can be stored covered at room temperature for up to two days, and in the fridge for up to 5 days.
You will also love our Healthy Potato Cajun Cookies from our Kids’ Cuisine. Give it a try!