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Oatmeal Carrot Spice Cookies

Everybody deserves a second chance, especially me right now, dropping a cookie recipe on you all! For those of you who are loyal followers of the 52 Mondays recipes, you may remember that in 2018 I posted a recipe for an avocado chocolate cookie. My sincere apologies. Never ever combine avocado and chocolate. Just don’t. If you tried the recipe, you’ll know that I need a second chance! It wasn’t my favorite recipe, and, my lovely readers, it wasn’t yours either! You spoke, I’ll listen. And I promise - no…more…horrible…cookies! I’m confident that today’s recipe will redeem me! 
These get gobbled up fast, so I recommend making a double batch. And for the cinnamon flavor to really come through, I doubled the cinnamon to 1/2 tsp for a single batch, 1 full tsp for a double batch. In my opinion, there’s no such thing as too much cinnamon. The finished product is an amazing cookie that has a carrot cake taste to it! To finish off the recipe, you could lightly glaze them with a little cream cheese frosting to increase their carrot-cake-ness. (But remember that adding the frosting totally trashes the healthy “halo” these cookies wear!)

INGREDIENTS:
½ cup whole-wheat flour
½ cup old fashioned rolled oats
½ tsp baking powder
1/8 tsp nutmeg
¼ tsp each…salt and cinnamon
¼ cup unsweetened shredded coconut
1 medium carrot, grated
¼ cup pure maple syrup
¼ cup vegetable or canola oil
2 eggs, beaten
¼ cup walnuts, chopped (optional)
¼ cup dried cranberries ( optional, or substitute raisins)

DIRECTIONS:
Preheat oven to 350 degrees. 
Line 2 baking sheets with parchment paper and set aside
Combine flour, oats, baking powder, nutmeg, salt, cinnamon, coconut and shredded carrot in a large bowl.
In a medium bowl, combine maple syrup, oil, eggs, walnuts and cranberries (if using). 
Pour wet mixture into dry; mix until dough forms. 
Refrigerate for 30 minutes. 
In heaping tablespoons (or using a cookie cough scoop) place dough onto prepared baking sheets, leaving 2 inches between cookies. Bake until cookies begin to brown around the edges, 10-12 minutes.
Leave cookies on baking sheet until completely cool and firm to the touch. 
Store leftovers in an airtight container.

Makes approximately 20 cookies.
Hands on time 20 minutes
Total time 1 hour 5 min

Thanks to Smith’s mymagazine.us for this fun, tasty recipe!