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
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
- In a small bowl, combine the flour, baking soda, and salt. Stir to combine with a whisk
- 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.
- Add the dry ingredients and mix on low speed to combine. Add the oats, carrot, and chocolate chips. Mix on low speed until combined.
- Important – Chill the dough in the refrigerator for 15 minutes, or up to 1 hour. (Otherwise they will spread too much.)
- When ready to bake, preheat oven to 375 degrees F. Line two rimmed baking sheets with parchment paper.
- Scoop rounded spoonfuls of the dough. Press lightly to create a flat top.
- 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
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
- Preheat oven to 375 degrees F and line two baking sheets with parchment paper.
- 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.
- 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.