Carrot Cake Oatmeal Cookies
 
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All the sweet, comforting flavors of carrot cake with a lighter, healthier twist.
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Ingredients
For the cookies
  • 1½ cups rolled oats
  • ½ cup white whole wheat flour
  • ¼ teaspoon fine sea salt
  • 1½ teaspoons baking powder
  • ½ teaspoon nutmeg
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • ¼ cup cold pressed coconut oil, melted and cooled
  • ½ cup organic maple syrup
  • 1 egg, at room temperature
  • 1 teaspoon vanilla extract
  • ½ cup organic shredded unsweetened coconut
  • ½ cup finely grated organic carrots
  • ⅓ cup golden raisins
For the icing
  • mascarpone cheese, at room temperature
  • organic maple syrup
Instructions
Make the cookies
  1. Add the oats, flour, salt, baking powder, and spices to a large bowl, and stir to combine. Set aside.
  2. Peel and grate the carrots and stir them into the oats mixture along with the shredded coconut and golden raisins.
  3. In a small bowl, whisk together the coconut oil, maple syrup, egg, and vanilla.
  4. Pour the wet ingredients into the dry ingredients and stir until well incorporated.
  5. Cover the bowl with plastic wrap and refrigerate for 30 minutes to allow the oats to absorb some of the liquid.
  6. After the dough has chilled, preheat the oven to 325 degrees F and line a large baking sheet with parchment paper.
  7. Scoop the dough onto the prepared cookie sheet 1-2" apart and flatten slightly. Bake the cookies just until the edges are set but the center is still a bit soft, about 10-12 minutes or so (see note below). Let the cookies cool on the pan atop a wire cooling rack for 10-15 minutes before removing them to the rack to cool completely.
Make the icing
  1. Stir the maple syrup into the mascarpone cheese. Put the icing into a resealable plastic bag (or piping bag) and snip off the corner. Squeeze icing over cooled cookies and serve. Refrigerate any leftovers in an air-tight container.
Notes
Baking time will vary depending on your scoop size. I used a 2" ice cream scoop to make 8 bakery size cookies and baked them for 12 minutes.
Nutrition Information
Calories: 2868 Fat: 177g Saturated fat: 121g Unsaturated fat: 37g Carbohydrates: 292g Sugar: 129g Sodium: 1477mg Fiber: 27g Protein: 48g Cholesterol: 435mg
Recipe by PurposeFull Life at http://www.lifepurposefull.com/carrot-cake-oatmeal-cookies/