Carrot Oatmeal Raisin Cookies are like little bites of a carrot cake in cookie form
I was looking at my recipes the other day and realized a disturbing fact...
My only oatmeal cookie recipe is to serve only one.
I decided to change that, and what better way to do it than with a cookie that is perfect for Easter?
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Carrot Oatmeal Raisin Cookies
They're basically oatmeal raisin cookies but you use half of the raisins and add in carrots too.
Like any recipe that calls for 1 ½ cups of sugar, these are not healthy.
And I think that's ok because cookies are good for the mind 🙂
However, I did make a few changes to the average oatmeal raisin cookie recipe.
I used some yogurt instead of all butter.
Cut back on the raisins and replaced with carrots to add a few extra nutrients with a little less sugar. Yes, raisins are made of natural sugar, but dried fruit is a very concentrated source.
Replacing it with some carrots helps keep the sweetness without sacrificing on taste.
And then on an allergy related note, I made the cookies with flax "eggs." If you don't have an egg allergy, you can use 2 eggs in place of the flax meal and water mixture.
Other than that, they are just delicious little bites of oats, cinnamon, carrots, and raisins.
I found these tasted best either right from the oven or cold, so I keep them in the fridge.
Carrot Oatmeal Raisin Cookies
Ingredients
- 2 tablespoon ground flaxseed or flaxseed meal
- 4 tablespoon water
- ¾ cup plain Greek yogurt
- ¼ cup unsalted butter ½ stick, room temperature
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1-½ cups white whole wheat flour
- 1 teaspoon baking soda
- 1-½ teaspoon cinnamon
- dash nutmeg
- ½ teaspoon salt
- 3 cups old-fashioned oats or quick oats
- ½ cup raisins
- ½ cup carrots grated, about 1 medium carrot
Instructions
- In a small bowl, whisk together flaxseed meal and water. Set aside.
- Preheat the oven to 350°F.
- In the bowl of a stand mixer, combine yogurt, butter, brown sugar, and sugar until completely combined.
- Add in vanilla extract and flaxseed meal mixture.
- Meanwhile, whisk together white whole wheat flour, baking soda, cinnamon, nutmeg, and salt. Add half of the flour mixture to the butter-sugar mixture. Beat for about 20 seconds. Add the remaining flour and beat until combined.
- Add oats, raisins, and carrots. Beat on low just until combined.
- Drop cookie dough in about 2 tablespoon sized cookies onto an un-greased cookie sheet. The cookies don't really spread, so you can put them about 1 inch apart.
- Bake for 10-12 minutes or until lightly golden. Repeat with remaining dough.
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Have a wonderful Easter!
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