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Posts Tagged ‘Easter’

One of my best friends from college was visiting from Boston earlier in the week.  Sarah’s on her annual “Lenten diet” (giving up desserts/sweets for Lent) so when I gleefully happened upon this recipe, I figured there was enough goodness packed in them that she wouldn’t really be sidestepping her Lenten promise. 

Filled with whole grains and carrots, these little gems turn an indulgence into a justifiable snack.  Well, maybe.  The oats become golden and a bit crunchy on the bottoms and tops while the carrots and agave nectar keep the centers sweet and moist.  Overall, the cookie is of a softer variety.  I found the original recipe to be a bit too buttery so I think you could decrease it without compromising the cookie texture too much.  I’d also consider walnuts, shredded coconut, crystalized ginger or a fun chocolate-covered sunflower seed next time.  As written, though, they are delicious.  And you’d never guess they’re even a little good for you, too. 

(I haven’t baked up the vegan version but they were well-received by reviewers.)

Whole-Wheat Oatmeal, Chocolate Chip, and Carrot Cookies, adapted from Mad Hungry: Feeding Men and Boys

Ingredients

¾ cup whole-wheat flour
½ tsp baking soda
 ½ tsp coarse salt
8 tbsp (1 stick) unsalted butter, softened (maybe 3/4+ the amount next time? Let me know if you try!)
3 tbsp agave nectar
6 tbsp light brown sugar
1 large egg
1 tsp pure vanilla extract
1 cup rolled oats
1 cup grated carrot, from about 1 large carrot
4-6 ounces semisweet chocolate chips

Directions

  1. In a small bowl, combine the flour, baking soda, and salt.  Stir to combine with a whisk
  2. In the bowl of a stand mixer, combine the butter and sugar.  Beat on medium-high speed until fluffy. Add the egg and vanilla.  Beat on low speed until well incorporated.
  3. Add the dry ingredients and mix on low speed to combine.  Add the oats, carrot, and chocolate chips.  Mix on low speed until combined.
  4. Important – Chill the dough in the refrigerator for 15 minutes, or up to 1 hour.  (Otherwise they will spread too much.)
  5. When ready to bake, preheat oven to 375 degrees F.  Line two rimmed baking sheets with parchment paper.
  6. Scoop rounded spoonfuls of the dough.  Press lightly to create a flat top.
  7. Bake for 10-12 minutes, or until golden brown.  Let cool on a cooling rack.  (They may be delicate right out of the oven.)

Vegan Version, from 101 Cookbooks

Ingredients

1 cup whole wheat flour
1 tsp baking powder
1/2 tsp sea salt
1 cup rolled oats
2/3 cup chopped walnuts
1 cup grated carrots, from about 1 large carrot
1/2 cup real maple syrup, room temperature
1/2 cup unrefined (fragrant) coconut oil, warmed until just melted
6 ounces semisweet chocolate chips

Directions

  1. Preheat oven to 375 degrees F and line two baking sheets with parchment paper.
  2. In a large bowl whisk together the flour, baking powder, salt, and oats.  Add the nuts and carrots.  In a separate smaller bowl use a whisk to combine the maple syrup, coconut oil, and ginger.  Add this to the flour mixture and stir until just combined.  Stir in the chocolate chips.
  3. Drop onto prepared baking sheets, one level tablespoonful at a time, leaving about 2 inches between each cookie.  Bake in the top 1/3 of the oven for 10 – 12 minutes or until the cookies are golden on top and bottom.

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