Skinny Carrot Cake Cookies


Skinny Carrot Cake Cookies

To appease all the cookie lovers out there that are staying true to their New Year’s resolutions I have the perfect, healthy alternative to carrot cake…enter skinny carrot cake cookies.

This recipe is dedicated to my friend Erica: fellow pharmer (that’s nerd for pharmacist), fitness fanatic, and carrot cake connoisseur.  I thought I loved carrot cake, but man this girl is what you might call obsessed with carrot cake.  Erica is also the most dedicated runner I know and will brave the Wisconsin winters to train for marathons outdoors.  She even qualified for the Boston Marathon this year…”You go Glen CoCo!”  (Yes, that was a Mean Girls reference)  I can guarantee that Erica will be enjoying a big slice of carrot cake post-marathon.  Who’s counting calories when you’re burning thousands?!?!

Skinny Carrot Cake Cookies

I will be honest and say that this recipe is not as decadent as the real deal.  I chose to exclude a cream cheese frosting, since I wanted to keep these on the light side.  Also, cookies sans frosting = minimal mess = happy me.  I can grab a cookie (or handful) for breakfast, as a snack, or as dessert when I am running from place to place.  But don’t you worry, these cookies are packed with flavor: fresh grated carrots, cinnamon, ginger, honey, apple sauce, and oats.  They also stay soft and chewy, which is a requirement in my cookie-making kitchen!

Skinny Carrot Cake Cookies

I decided to top the cookies with some organic coconut flakes to add a little extra flare and flavor, but you can always splurge and drizzle on some cream cheese frosting.  I promise I won’t tell anyone ;)

Skinny Carrot Cake Cookies

As always,

Bon Appeteek

Recipe slightly adapted from Amy’s Healthy Baking’s Carrot Cake Oatmeal Cookies

Prep time: 30 minutes
Cook time: 12 minutes
Servings: 14-18 cookies

The Players: 

Wet Ingredients: 
2 medium carrots, peeled and grated (~1 C grated carrot)
1/3 C unsweetened apple sauce
1/3 to 1/2 C organic honey (alternatively maple syrup or agave)
2 1/2 T coconut oil, melted

Dry Ingredients: 
1 T ground cinnamon
1/2 t ground ginger
1 C quick oats
3/4 C whole wheat flour
1 1/2 t baking powder
1/8 t salt

optional: organic coconut flakes for topping

The Rules: 

  1. Combine carrots, apple sauce, coconut oil, and honey in a medium-sized mixing bowl.
  2. Combine the dry ingredients, except the coconut flakes, in a small bowl.
  3. Slowly mix in the dry ingredients with the wet ingredient.  Stir until well combined, but do not over mix the batter.  Refrigerate the batter for at least 15 minutes. (Note: this will allow the oatmeal to absorb some of the wet ingredient and will make the dough easier to work with)
  4. Preheat the oven to 350 F while your cookie batter is setting in the refrigerator.  Spray a cookie sheet with coconut cooking spray.
  5. Drop 1 tbsp of the cookie batter, shaped into rounds and slightly flattened, on cookie sheet.  Space the cookies at least an inch apart.
  6. Top each cookie with a sprinkle of coconut flakes and gently press the coconut onto the cookie surface so it sticks.   Bake for 12 minutes.
  7. Remove the cookie sheet from the oven and allow the cookies to cool on the cookie sheet for at least 10 minutes before transferring to a cooling rack.  Once the cookies are completely cooled, transfer to an air-tight container and store at room temperature.

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