When health is a concern, you should double the recipe. whether it is because you're dieting or simply living a healthy lifestyle, desserts can seem off-limits. Hear me when I say they do not have to be. There are several ways to satisfy a sweet tooth without jeopardizing your health goals
It's important to note that when looking for a healthy dessert, what one person considers "healthy," another won't. For instance, someone who avoids gluten may not be too concerned about sugar content, and someone watching their carbs might still be pro-dairy. Each dessert should be weighed against what your
I love carrot cake but know it isn't good for me whatsoever. This recipe incorporates some of the things I love about carrot cake but puts it into a cookie form. It's important to remember the following tips when baking these cookies.
1. Measure the oats correctly. Do not scoop them directly from the canister. Instead, measure them like flour with the spoon and level method. Scooping results in 1.5 times as many oats.
Since those oats act like little sponges by soaking up all of the moisure in the dough, adding extra will dry out your cookies and leave them crumbly.
2. Chilling is mandatory. It gives the oats time to soak up some moisture and helps reduce spreading. If you skipped chilling, the dough would flatten thinner than a pancake while in the oven and create one huge cookie blob on the baking sheet. Chill for 30 minutes ... that's it.
To ensure the cookies stay chewy and soft, underbake them ever so slightly. Pull them out when the centers still feel a little underdone and let the cookies cool for a full 10-15 minutes on the warm baking sheet. The cookies will stay soft for an entire week ... if they last that long.
Carrot Cake Oatmeal Cookies
1 cup (100g) instant oats (measured like this and gluten-free if necessary)
3/4 cup (90g) whole wheat or gluten-free* flour (measured like this)
1 1/2 tsp. baking powder
1 1/2 tsp. ground cinnamon tsp salt
2 Tbsp. (28g) coconut oil or unsalted butter, melted and cooled slightly
1 large egg, room temperature
1 tsp vanilla extract
1/2 cup (120ml) pure maple syrup
3/4 cup (68g) grated carrots (about 1 smallish medium, peeled first!)
In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the maple syrup until thoroughly ...
