Over the weekend, I’ve been searching for a sweet treat that wouldn’t leave me feeling down in the dumps with guilt. I didn’t think I’d be able to find something that tasted so delectably good, but was seemingly good for me until I found Amy’s Healthy Baking! Seriously, this woman is a baking genius. I couldn’t decide what I wanted to make because it all looked so good! Most of the items that caught my eye used ingredients I already had on hand.
But when it all came down to it, I had to choose these carrot cake oatmeal cookies. I’m a sucker for carrot cake to begin with… then I find out that I don’t have to shame myself for baking AND eating these? Uh, sign me up for another one, please!
Adapted from Amy’s Healthy Baking
Here is what you’ll need:
- 1 cup instant oats *
- ¾ cup all-purpose flour *
- 1 ½ tsp baking powder
- 1 ½ tsp ground cinnamon
- 1/8 tsp salt
- 2 tbsp Smart Balance buttery spread with flax seed oil, melted and cooled
- 1 large egg, room temperature
- 1 tsp vanilla extract
- ½ cup honey
- ¾ cup grated carrots (or shredded carrots, chopped)
* Be sure to measure the oats and flour precisely by filling the cup all the way and leavening the excess with a flat edge tool
Preheat the oven to 325 degrees and line a baking sheet with parchment paper.
In a medium bowl, combine oats, flour, baking powder, cinnamon, and salt. In a separate bowl, whisk together buttery spread, egg, and vanilla. Add in honey, stir well.
Stir in the wet ingredients into the dry. Fold in the carrots. Allow the dough to chill for 30 minutes.
Form the dough into small rounds and drop them on the baking sheet, about 12 cookies depending on size.Bake for 13 minutes. Cool for at least 15 minutes. I had to test one out before the cooling period finished… oops!
While the cookies were baking, I decided to whip up some cream cheese frosting to top them off with. Since I didn’t have any powdered sugar on hand, I simply mixed the remaining 2 oz. 1/3 fat cream cheese I had in the fridge, 1 tsp vanilla extract, 1/2 tsp sugar and 1 Tbsp heavy cream. Surprisingly, I made it work! However, these really don’t even need the frosting unless you want to add a little extra sweetness to it.
It will be super hard to limit yourself to one!