Name: Carrot Oats Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 1 1/4 cups (100g) rolled oats; 3/4 cup (90g) wholemeal flour; 1 1/2 tsp. baking powder; 1 1/2 tsp. ground cinnamon; pinch of salt; 2 tbsp. (30g) butter, melted and cooled; 1 large egg, at room temperature; 1 tsp. vanilla extract; 1/2 cup (120ml) maple syrup; 1 medium (about 100g) carrot, grated

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Today I have some “healthy” cookies for a change. Well “healthy”… it is still a cookie and a sweet treat, but there is no chocolate, peanut butter or caramel in it (like the last couple recipes I showed you for Cookie Friday) – so I consider them a bit more healthiererer than others…

There is no white sugar in these cookies – that is the first good thing ;) I used maple syrup instead. It’s said this is a good alternative for refined sugar. I also used wholemeal flour, so the good stuff of the flour is still in there and not washed out completely ;) Add some fresh grated carrots and you have some kind of “healthy cookie” :) The best thing – they are also delicious – so no excuse to skip chocolate and all that other stuff for a day. It’s like “cheat day” – just the other way round :P

Watch the cookies closely when coming to the end of the baking time – like all other cookies you should not bake them too long or they will end up dry and not good. You want them to be still moist in the center. Every oven is a bit different, so take a look after 10-12 minutes and check how they look or test with your finger – if they are still very soft, they have to stay in there bit longer. If they seem set, you can take them out – if the edges are burned, you probably dozed off waiting for the cookies to be done :P

INGREDIENTS / ZUTATEN

(12 cookies)

1 1/4 cups (100g) rolled oats
3/4 cup (90g) wholemeal flour
1 1/2 tsp. baking powder
1 1/2 tsp. ground cinnamon
pinch of salt
2 tbsp. (30g) butter, melted and cooled
1 large egg, at room temperature
1 tsp. vanilla extract
1/2 cup (120ml) maple syrup
1 medium (about 100g) carrot, grated

(12 Cookies)

100g Haferflocken
90g Vollkornmehl
1 1/2 TL Backpulver
1 1/2 TL Zimt
Prise Salz
2 EL (30g) Butter, geschmolzen und abgekühlt
1 Ei (L), Zimmertemperatur
1 TL Vanille Extrakt
120ml Ahornsirup
1 mittelgroße (ca. 100g) Karotte, geraspelt

Carrot Oats Cookies | Bake to the roots

DIRECTIONS / ZUBEREITUNG

1. Add the rolled oats to a mixer and mix for about 3-4 seconds – you should get much smaller pieces, but not mix it until it is oats flour ;) Add this together with the wholemeal flour, the baking powder, ground cinnamon and salt to a bowl and mix. Set aside.

2. Add the melted and cooled butter together with the egg and vanilla extract to a large bowl and mix until well combined. Add the maple syrup and mix well. Add the flour mixture and mix slowly until just combined. Fold in the grated carrots. Wrap the dough (yes it is very soft) into plastic wrap and let rest in the fridge for 45-60 minutes.

3. Preheat the oven to 325˚F (160°C). Line a baking sheet with baking parchment. Divide the cookie dough into 12 equal portions and place with enough space inbetween on the baking sheet. Bake for 12-15 minutes. Take out of the oven and let cool down on the baking sheet for at least 20 minutes before letting them cool down completely on a wire rack.

1. Die Haferflocken in einem Mixer zerkleinern (3-4 Sekunden reichen im Normalfall) – es dürfen noch Stücke zu sehen sein, es sollte nicht fein gemahlen werden. Die Haferflocken zusammen mit dem Vollkornmehl, Backpulver, Zimt und Salz in einer Schüssel vermischen und zur Seite stellen.

2. In einer großen Schüsssel die flüssige und abgekühlte Butter mit dem Ei und Vanille Extrakt verrühren. Den Ahornsirup zugeben und alles gut vermischen. Die Mehlmischung zugeben und langsam verrühren – nur so lange, bis sich alles gerade so verbunden hat. Die geraspelten Karotten unterheben. Den Teig in Plastikfolie wickeln (ja er ist sehr weich) und für 45-60 Minuten in den Kühlschrank legen.

3. Den Ofen auf 160°C (325°F) vorheizen. Ein Backblech mit Backpapier auslegen. Den Teig in 12 gleichgroße Portionen aufteilen und mit etwas Abstand auf das Blech legen. Für 12-15 Minuten backen. Aus dem Ofen nehmen und dann auf dem Blech ca. 20 Minuten abkühlen lassen – dann auf einem Kuchengitter komplett auskühlen lassen.

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Here is a version of the recipe you can print easily.

Carrot Oats Cookies

Author: Bake to the roots
Prep Time: 15
Cook Time: 15
Total Time: 90
Yield: 12 1x

Print Recipe

Ingredients

Scale

1 1/4 cups (100g) rolled oats
3/4 cup (90g) wholemeal flour
1 1/2 tsp. baking powder
1 1/2 tsp. ground cinnamon
pinch of salt
2 tbsp. (30g) butter, melted and cooled
1 large egg, at room temperature
1 tsp. vanilla extract
1/2 cup (120ml) maple syrup
1 medium (about 100g) carrot, grated

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Instructions

Add the rolled oats to a mixer and mix for about 3-4 seconds – you should get much smaller pieces, but not mix it until it is oats flour ;) Add this together with the wholemeal flour, the baking powder, ground cinnamon and salt to a bowl and mix. Set aside.
Add the melted and cooled butter together with the egg and vanilla extract to a large bowl and mix until well combined. Add the maple syrup and mix well. Add the flour mixture and mix slowly until just combined. Fold in the grated carrots. Wrap the dough (yes it is very soft) into plastic wrap and let rest in the fridge for 45-60 minutes.
Preheat the oven to 325˚F (160°C). Line a baking sheet with baking parchment. Divide the cookie dough into 12 equal portions and place with enough space inbetween on the baking sheet. Bake for 12-15 minutes. Take out of the oven and let cool down on the baking sheet for at least 20 minutes before letting them cool down completely on a wire rack.