Recipe: Healthy carrot cake oatmeal breakfast cookies

Healthier carrot cake? Sign us up! These cookies taste like carrot cake but are much healthier.

Serves 15

Ingredients

• 1 cup instant oats
• ¾ cup whole wheat or gluten-free flour
• 1 ½ teaspoon baking powder
• 1 ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• 2 tablespoon unsalted butter, melted and cooled slightly
• 1 large egg white, room temperature
• 1 teaspoon vanilla extract
• ¼ cup pure maple syrup, room temperature
• 5 tablespoons nonfat milk, room temperature
• ¾ cup freshly grated carrot (about 1 medium, peeled first)

Directions

In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, nutmeg and salt. In a separate bowl, whisk together the butter, egg white and vanilla. Stir in the maple syrup and milk. Add in the flour mixture, stirring until just combined. Gently fold in the carrots. Chill the cookie dough for 30 minutes.

Preheat the oven to 325 degrees and line a baking sheet with a silicone baking mat or parchment paper.

Drop the cookie dough into 15 rounded scoops onto the prepared sheet and flatten to the desired thickness and width of a spatula.

Bake at 325 degrees for 10-13 minutes. Cool on the pan for 10 minutes before transferring to a wire rack.

Nutrition Facts (per serving):

74 calories, 2.1g fat (1.0g saturated fat), 97.7mg sodium, 12.6g carbohydrates, 2g protein, 1.4g fiber, 4.3g sugar

Adapted from: Amy’s Healthy Baking

Reviewed by PeaceHealth dietitians and nutritionists.