Healthy Chewy Carrot Cake Cookies

These cookies taste just like there namesake! Plenty of sweet carrot with hearty oats accompanied with that lovely taste of cinnamon, which makes just want to go back for seconds.

The cookies can be stored in an airtight container for up to a week, but believe me they won't last long!

Approx calories for the whole bake is 900

I made 9 decent size cookies which made each cookie 100 calories

INGREDIENTS

1 cup (100g) oats

¾ cup (90g) wholemeal self-raising flour

1½ tsp baking powder

1½ tsp ground cinnamon

1 tbsp (14g) light olive spread, melted and cooled slightly

1 large egg room temperature

1 tsp vanilla essence

¼ cup (60ml) honey

¾ cup (68g) grated carrot,

Pinch of salt (optional)

METHOD

Preheat the oven to 160ºc / 140º fan / 325ºF and line a baking tray with either a silicone baking mat or grease-proof paper

In a medium bowl mix together the oats, flour, baking powder and cinnamon

In a separate bowl, whisk together the olive spread, egg, honey and vanilla until thoroughly combined

Add the dry ingredients to the wet, and carefully mix, then fold in the grated carrot

Place your mixture into the fridge to chill for 30 minutes,

Using a ice cream scoop or a large table spoon drop rounded scoops onto your prepared baking tray and flatten to a cookie shape

Place your baking tray in the oven on the middle shelf and bake for approx 15-20 minutes

Let your cookies cool on the baking tray for at least 15 minutes before transferring to a wire rack to cool completely

Comments

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