Now you didn’t think I’d have carrot week without sharing some sort of dessert did you?? Good! Because that would just be a sin in my book!
But before I get to the recipe, let’s see a show of hands. How many of you like oatmeal cookies? *shoots hand straight up in the air* Ok now how many of you also love carrot cake? *high kicks like the awkward cheerleader she is* Well these babies combine them both! I’m talking about my delicious oatmeal carrot cake cookies!
These cookies are quickly becoming a favorite of mine for so many reasons.
- They’re full of fiber and lots of veggies. Hello carrots and oats!
- There’s no refined sugar in them whatsoever!
- They’re “cake-y”. Not like your typical cookie that can become a little too crunchy sometimes.
- They’re practically fool proof! No joke, I’ve made these at least 3 times now expecting something “unexpected” to happen and nada! Just perfectly moist, delicious cookies every single time!
Side note though: These cookies DO NOT expand very much at all! Which I personally like, but it definitely made me think I did something wrong at first. Don’t worry though, you didn’t!
Now after these cookies are done baking you can definitely leave them as is. (Obviously they’re fantastic that way!) BUT if you’re anything like me, when there’s carrot cake involved you gotta go in for that cream cheese frosting too! And my go-to frosting has one spectacular secret ingredient. Greek yogurt!
Why add Greek yogurt you ask?
- It’s a nutrient loaded substitute for butter. (Most frosting recipes call for butter, but I feel like some can become wayy too buttery.)
- It adds a tangy element that pairs fantastically with cream cheese.
- It’s higher in protein.
- It’s lower in fat and calories.
You can also try using non-dairy yogurt in place of greek yogurt as well. I personally haven’t tested this out yet, but if you do, PLEASE let me know!
I hope you give them a try for Easter! (Remember, it’s only 4 days away! 😉 )
Oatmeal Carrot Cake Cookies
For the Cookies:
- 1 cup rolled oats
- 3/4 cup all purpose flour
- 1 cup carrots, grated
- 1 1/2 tsp baking powder
- 1 1/2 tsp cinnamon
- 1/4 tsp salt
- 2 Tbsp coconut oil
- 1 egg
- 1 tsp vanilla
- 1/2 cup pure maple syrup
- 1/2 cup raisins
For the Cream Cheese Frosting:
- 4 oz cream cheese (reduced fat)**
- 1 1/2 cup powdered sugar
- 2 Tbsp plain greek yogurt***
- 1/2 tsp vanilla
To make the cookies:
- Preheat oven to 325 degrees and line a baking sheet with parchment paper.
- In a bowl, mix together oats, flour, baking powder, cinnamon, salt and collagen (if using). Set aside,
- In a separate bowl, whisk together the coconut oil, egg, vanilla and maple syrup. Add the flour mixture to your wet ingredients and whisk to fully combine. Stir in the carrots and raisins. Chill in the fridge for up to 30 minutes.
- Form dough into 1 inch balls and place on your baking sheet. Flatten them slightly with your hand. (These cookies DO NOT spread very much!) Bake for 13-15 minutes.
- Place on a wire rack to cool.
To make frosting:
- Place all ingredients in a bowl beat until smooth.