Oatmeal Carrot Cake Cookies
Ingredients
Wet Ingredients
-
½
cup
unsalted butter, cold and cut into tablespoon pads
-
1
cup
light brown sugar, packed
-
1
large
egg
-
1
teaspoon
vanilla extract
Dry Ingredients
-
1½
cups
rolled oats, lightly pulverized
-
1
cup
white whole wheat flour
-
½
teaspoon
baking powder
-
1½
teaspoons
ground cinnamon
-
½
teaspoon
ground allspice
-
¾
teaspoon
ground nutmeg
-
⅛
teaspoon
salt
-
1
cup
coarsely grated carrot, lightly packed
-
½
cup
chopped walnuts
-
½
cup
raisins
Instructions
- Preheat the oven to 350ºF and spray a baking sheet with nonstick cooking spray.
- In a stand mixer, cream the cold butter and brown sugar until smooth.
- Lightly pulverize the rolled oats in a food processor and transfer to a large bowl.
- Add the white whole wheat flour, baking powder, cinnamon, allspice, nutmeg, and salt to the oats and mix well.
- Add the egg and vanilla extract to the creamed butter and sugar, mixing until combined.
- Gradually add the dry ingredients to the wet ingredients and mix until a sticky dough forms.
- Fold in the grated carrot, walnuts, and raisins until evenly combined.
- Using a 1.5 tablespoon cookie scoop, form the dough into balls and flatten slightly.
- Place the cookies on the prepared baking sheet and bake for 12-14 minutes until golden brown.
- Remove from the baking sheet immediately and transfer to a cooling rack.
Nutrition Facts (estimated)
Servings
16
Calories
198
Total fat
9g
Total carbohydrates
27g
Total protein
3g
Sodium
20mg
Cholesterol
20mg
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