The past few weeks have been a whirlwind of chaos. I feel like summer just started, yet here we are, about to officially welcome fall. Time seemed to pass by in the blink of an eye because the past several weeks have been busier than usual for me. A few weeks ago my oldest daughter returned to school (first grade) and my youngest daughter started her first year of school (pre-K). Next up was the return of Hellenic Dance practice for my oldest and then we had family come to visit. Directly after that we spent several days bracing for a hurricane that thankfully avoided us almost entirely. The kids were off school for a few days so once they went back and schedules resumed normal operation, I quickly began work on building new workout routines/meal plans for my fitness groups, which happened to include coming up with this delicious, healthy cookie recipe.
Since my gears are still currently in the process of switching from summer to fall, I wasn’t quite ready to nose dive into everything fall flavored. I wanted to make something that used the warm spices of fall, such as cinnamon, nutmeg, and allspice, but did not make apple and pumpkin the star of the show. I had a jar of organic pureed carrots that I wanted to use up before it expired so that became my starting point. This quickly led me to a craving for carrot cake, but I certainly had no ambition to make a cake with everything going on. The kids were begging for cookies so I thought, why not try making a carrot cake cookie.
To keep things plant-based and gluten-free, I started with a base of mashed bananas and oats. Rich and sweet, ripe bananas are a great source of fiber, vitamins, and minerals, like potassium. Bananas also lend a creamy texture while binding the dough together, thus avoiding the need for eggs. To add more moisture and nutrients to the dough, I used a jar of organic pureed carrots. Although you could certainly use finely shredded carrots, I prefer to use pureed. Not only does it save a step during prep and clean-up, but it also blends more smoothly into the cookie batter, which improves the texture of the final product while preventing kids and/or husbands from detecting its presence. The best part is it doesn’t even take much of the orange root veggies to add a significant nutrition boost. The relatively small amount of pureed carrots provides numerous antioxidants and nutrients, with soaring amounts of beneficial beta carotene and vitamin A.
Therefore, if you love sweets and need a clean cookie that will fit into your meal plan/macros, this recipe is for you. When consumed as part of a nutritionally balanced diet, these cookies are a treat you can feel good about eating!
Carrot Cake Oatmeal Cookies
- 2 Ripe Bananas
- 2 cups Old-Fashioned Rolled Oats
- 4 oz. Jar Organic Pureed Carrots
- 3 tbsp. Dried Unsweetened Cranberries
- 3 tbsp. Chopped Unsalted Walnuts
- 2 tbsp. Unsweetened Coconut Flakes
- 1½ tsp. Ground Cinnamon
- 1¼ tsp. Pure Vanilla Extract
- ¼ Pumpkin Pie Spice
- Preheat oven to 350°. Line a large baking sheet with parchment paper. Set aside.
- In a large bowl, mash the bananas. Add oats, carrots, cranberries, walnuts, coconut flakes, cinnamon, vanilla, and pumpkin pie spice. Mix well to combine.
- Wet fingers and scoop ¼ cup of mixture into your hands. Form into a ball and place onto prepared baking sheet. Gently flatten with hand. Continue with remaining batter.
- Bake cookies for 18 to 20 minutes, or until golden brown. Place baking sheet on a rack to cool. Store in an airtight container in the refrigerator for up to 3 days. Extras can be frozen in freezer bags until ready to serve. Enjoy!