You had me at Carrot Cake…These carrot cake oatmeal cookies are perfect as a quick snack or breakfast on the go if you’re really pushed for time. I quite like crumbling them up into a pot of yogurt with some blueberries also. Also a tasty way to sneak veggies into kids (and fussy adults) diet!
Carrot cake oatmeal cookiesPrint This
- 125g butter or coconut oil, melted
- 50g of soft brown sugar
- 1 tsp vanilla extract
- 125g of spelt flour (or sub for plain wheat or gluten free flour)
- 125 of porridge oats (use gluten free if intolerant)
- ¼ tsp bicarbonate of soda
- 1 tsp cinnamon
- ½ tsp nutmug
- 1 carrot, grated
Preheat the oven to 160c and line two flat baking trays with greaseproof paper.
Add the melted butter/oil, sugar, and vanilla extract to a large bowl and mix.
Stir in the the flour, oats, bicarbonate of soda, nutmeg and cinnamon. Mix well with a wooden spoon then fold in the carrot and mix.
Divide the cookie dough into 12-14 equal sized balls and place on the trays. Press each dough ball down with the back of a spoon and shape into a round cookie shape.
Bake in the oven for 15-20 minutes until starting to brown.
Remove from the oven and transfer to a wire rack to allow to cool completely. (The cookies will keep in an airtight container for up to 3 days.)