Saturday, August 25, 2012

Carrot Craisin Oatmeal Cookies

I probably shredded 4 pounds of baby carrots the other day. Luckily, the food processor got the job done quickly and effortlessly. Since I had all the baking materials out for the Carrot Pineapple Muffins, I made a batch of cookies, too. Because I didn't add a lot of sugar, these "cookies" would be perfect for breakfast. They're perfect little oatmeal bites on the go!

Carrot Craisin Oatmeal Cookies

  • Ingredients

    • 1/2 stick unsalted butter, room temp.
    • 1/3 cup packed light-brown sugar
    • 1 large egg yolk  (I used Ener-G Egg Replacer)
    • 3/4 cup all-purpose flour
    • 1 teaspoon ground ginger
    • 1/2 teaspoon salt
    • 1 cup rolled oats
    • 1 cup packed, finely grated/shredded carrots
    • 1/4 cup craisins  


  1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
  2. In a large bowl, cream butter. Slowly add sugar and egg yolk (or Egg Replacer- follow directions for 1 egg). Mix in oats, carrots, and craisins.
  3. In a medium bowl, whisk together flour, ginger, and salt. 
  4. Slowly add flour mixture to butter mixture. Stir until combined but do not overmix.
  5. Drop dough by level tablespoons, 2 inches apart onto prepared baking sheets. Flatten with the palm of your hand. 
  6. Bake 15-18 minutes until edges are crisp. Rotate baking sheets halfway through. Transfer cookies to a wire rack to cool. ENJOY!

Source: adapted from

No comments:

Post a Comment

Related Posts with Thumbnails