Hello friends and happy holiday season to all of us! Wasn’t yesterdays warmer weather simply divine? We finally got all of the leaves up from our front yard it was awesome. We also got most of the house decorated this weekend which is a pretty awesome considering that decorating with a 4-year-old means decorating and then decorating again once he goes to bed…haha! We also hopped around to some of the holiday, maker sales including the awesome show at Lake Effect Studios, the studios at the Art Craft Building and it wouldn’t be a holiday without the annual Hot Toddy Party at the Banyan Tree in Tremont. Let’s just say, I got a great jump on checking off my shopping list!
Yesterday I also did a bunch of my weekly meal prep while the guys were watching the Browns game in the living room. Typically I make ahead, hard boiled eggs, I cut up and roast a bunch of veggies for mid-week salads and I grill chicken breasts also for salads. I always feel so accomplished when these basic prep things are done as I enter a busy week.
This week with the holidays just around the corner I decided to try my hand at a healthy, holiday cookie. One that I might be able to bring with me to friends parties, school gatherings and even grab for a breakfast treat…enter the Carrot Oat Cookies.
This cookie is not that sweet, super moist and tastes almost like you are eating a slice of carrot cake, minus the frosting. It has the standard, gluten-free chewy consistency which I personally really enjoy… fewer crumbs for my car commute to work.
Thanks to Heinen’s for asking me to participate in their holiday cookie bake-off. Cheers to shopping local and supporting Cleveland’s local grocer in your holiday shopping needs! If you were looking to make them even sweeter I might add a cup of the Nestlé mini chocolate morsels…I bet our little guy might like them even better…next batch! I hope you enjoy the recipe below, happy holiday baking!
– 1 1/4 cup gluten-free rolled oats
– 1/2 cup brown rice flour
– 2 tsp baking powder
– 2 tsp ground cinnamon
– 1/2 tsp nutmeg
– a pinch of sea salt
– 1/2 cup melted coconut oil (you could substitute melted unsalted butter if you don’t like to cook with coconut oil)
– 2 eggs
– 2 tsp vanilla extract
– 1/2 cup organic maple syrup
– 1 cup freshly grated carrots
Preheat oven to 350º and line baking sheets with parchment paper. Using a hand mixer or KitchenAid, use the paddle attachment and mix together the coconut oil, vanilla, egg, and maple syrup. In a separate bowl, mix together the oats, brown rice flour, baking powder, salt, cinnamon, and nutmeg. Add the dry ingredients to the wet ingredients and mix. Fold in the carrots. Place your bowl of batter in the fridge for 20 minutes or more. This will help your cookies from melting too fast and becoming too flat. Scoop dough onto baking sheet. Bake for 15minutes or until they are golden brown. Allow to cool on a cooling rack. Enjoy!
SPONSORED POST: Thank you to Heinen’s for inviting me to explore healthy holiday baking. Thanks for supporting Heinen’s, while allowing me to create special content like this for iheartcleveland!