Carrot Cake Oatmeal Cookies: A Healthy Travel Snack!
Every year for my birthday I'm spoiled with carrot cake! Carrot cake has to be my favourite dessert, but I also LOVE to use carrots in all of my baking. As most of you already know, I'm on the road lecturing often so these amazing carrot-cake cookies from A Whisk and Two Wands are always found in my carry on as they are packed full of healthy and delicious ingredients!
Carrot Cake Oatmeal Cookies
Makes 1 dozen cookies
- 2 c oats (used gluten free Bob’s Red Mill)
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp baking soda
- 1/4 tsp salt
- 1/3 c unsweetened natural applesauce (used our homemade applesauce)
- 1/3 c non dairy milk (used So Delicious Unsweetened Vanilla Coconut Milk)
- 3 TBSP coconut palm sugar or sucanat
- 1 tsp pure vanilla
- 1 c shredded carrots
- 1/4 c raisins
- 2 TBSP chia seeds
- 1/4 c chopped walnuts, optional
Preheat oven to 350F.
In a food processor combine oats, baking soda, salt, nutmeg, and cinnamon, and pulse a few times to combine.
In a small bowl mix together applesauce, milk, vanilla, coconut palm sugar, and add to food processor, process until combined. Add in carrots, raisins, chia seeds, and optional walnuts and pulse just a few times until combine.
Drop spoonfuls onto cookie sheet.
Bake 12-15 minutes. Let cool 5 minutes, remove from baking sheet, and place on cooling rack.