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Carrot Cake Cookies

Eating Healthy Spending Less
Print Recipe Pin Recipe
Cook Time 15 minutes
Total Time 15 minutes
Cuisine Breakfast, Recipes, School Lunch Ideas
Servings 18 cookies

Ingredients
  

  • 2 cups oat flour grind 2 ¼ cups oats
  • 1 ½ cups old fashioned oats
  • 2 tsp. cinnamon
  • ½ tsp. salt
  • 1 cup carrot puree or canned pumpkin
  • ¾ cup honey
  • 2 eggs or flaxseed meal eggs
  • 1 tsp. vanilla
  • ¾ cup raisins or chocolate chips

Instructions
 

  • Preheat oven to 350 degrees and line a cookie sheet with parchment paper, set aside.
  • Make the carrot puree. Boil 1 pound of carrots with 2 cups of water. Once, soft and cooled, blend in a blender until smooth. Set aside.
  • Next, grind oats into oat flour, then pour into a mixing bowl.
  • Add the rest of the ingredients to the mixing bowl, including the carrot puree. Stir together to combine.
  • Using an ice cream scoop or ¼ measuring cup, scoop dough onto cookie sheet. Bake for 15 minutes, or until firm to the touch.
  • Allow cookies to cool completely, then store in the freezer in a single layer. Cookies can be thrown into school lunches, or heat for 30 seconds in the microwave for breakfast. Enjoy!