C’mon, don’t you celebrate your birthday all month long?
Okay, I can’t possibly be the only one that celebrates birthday’s all month long. Right? Lucky for you, in lieu of this blog’s first birthday I also whipped up a cookie recipe. Sorry, this recipe isn’t loaded with sugar, chocolate or copious amounts of fat. Instead, this soft and well textured cookie is full of yummy carrot goodness and is a big hit not just with adults, but kids too! My nieces love snacking on this cookie and their moms feel good offering it as a snack. That’s a win win situation if you ask me.
If you’re going to compare this cookie to an Oreo or Chip’s Ahoy, that’s just not fair. Simple homemade cookies can’t compete with hyper-processed and sugar laced foods. This cookie is whole grain and contains whole ingredients. Nothing fake here.
Simple homemade foods can’t compete with hyper-processed foods.
I opted to use honey as my primary sweetener. You can choose to use maple syrup or agave nectar if you wish. Note to mama’s and papa’s: if baby is less than 12 months, you don’t want to offer them honey. Use maple syrup instead.
I got the inspiration from these cookies via another blog. The original recipe can be found here. Thanks Amy!
- 1 cup quick cooking oats (source gluten free if necessary)
- ¾ cup whole wheat flour (or, gluten free flour if necessary)
- 1 ½ tsp baking powder
- 1 ½ tsp ground cinnamon
- ⅛ tsp salt
- 2 tbsp canola oil (or, whatever type of fat you prefer)
- 1 large egg
- 1 tsp vanilla extract
- ½ c honey, maple syrup or agave (I used honey)
- ¾ c grated carrots (about 1 medium carrot)
- In a medium sized bowl, combine oats, flour, baking powder, cinnamon, and salt.
- In another small bowl, whisk together the canola oil, egg, and vanilla extract. Stir in the honey until thoroughly incorporated. I prefer to use a hand mixer for this step.
- Add the wet mixture to your flour mixture. Don't over mix the contents - just enough to blend well. Then, fold in the carrots.
- As recommended by Amy, chill the dough for at least 30 minutes. (If chilling longer, cover with plastic wrap, ensuring it touches the entire surface of the cookie dough). This helps you out a lot when you start dropping the cookies onto your baking sheet.
- Preheat the oven to 325°F, and line a baking sheet with parchment paper.
- Drop the cookie dough into 15 rounded scoops on the baking sheet. (If chilled longer than 1.5 hours, flatten slightly.) Bake for 12-15 minutes or until a toothpick comes out clean.
- Cool on the baking sheet for at least 15 minutes, and then place on a wire rack.
- Now, enjoy.
And again, here’s to raising a forkful of Carrot Pineapple Loaf and toasting to a very, very happy first birthday!
– With Love, Carrots and Cake,
Like the breakfast loaf
Nita! I made these with my daughter today. We ate them after dinner – while still warm. We both LOVED them. I’m addicted!!! I substituted a chia egg and used sprouted spelt flour. They turned out perfect. Just had to let them firm up a bit before shoving them in our face
Thanks for sharing. Now I have to make them for my office!!!
Hi Megan. That’s awesome! I’m so humbled that you tried them. I love the chia seed substitution – it’s great for those living a vegan lifestyle (or, not)! Hope to see you soon!
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