Healthy Carrot Cake Cookies

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I’m always looking for healthier snacks and sweet treats when I’m out and about, and London seems to be going mad for them at the moment. Up there in my favourites are Bounce balls, Deliciously Ella’s energy balls, Clif Bars and 9 Bars. I used to go into my local health food shop and hunt out new snacks but most of these are readily available in supermarkets now so the temptation is too much! They aren’t cheap and to be honest some of them have the same nutritional value as a chocolate bar.

This is why these cookies, with the sweet and spiced flavours we all love of carrot cake, have been a life saver this week. I made a big batch at the start of the week and every time I am craving something sweet or haven’t got time for breakfast, I reach for the cookie jar. The oats and raisins in them give you the squidgy and chewy vibe of an oatmeal raisin cookie (a completely underrated cookie if you ask me) and slow releasing energy throughout the day. They are so cheap and easy to whip up so there are no more excuses for buying snacks on the move!

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2 cups jumbo rolled oats

1/2 cup walnuts or pecans, chopped

1/4 cup raisins/sultanas

1/2 cup packed of grated carrot (approx. 1 large one)

1 tsp cinnamon

1 tsp baking powder

1 orange

2 tbsp coconut oil

1/4 cup almond butter

1/4 cup maple syrup

  1. Preheat the oven to 180 degrees and prepare a baking tray with baking parchment.
  2. Melt the coconut oil in a small saucepan before stirring in the almond butter and maple syrup and leaving to cool.
  3. Blend 1/2 a cup of the oats in a food processor (I used the milling blade on my Nutribullet) and blend to a fine powder.
  4. In a large bowl, combine the oat flour, whole oats, cinnamon and baking powder. Add the grated carrot, raisins and the zest of the orange.
  5. Pour the coconut liquid into the dry ingredients and stir to combine.
  6. Place golfball sized mounds of the dough on the baking tray, and flatten them to form cookies. Bake for 10-15 minutes until they are golden brown on the outside but still slightly soft. Leave to cool and store in an airtight container.

 

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