Healthy Carrot Cake Cookies

Yes, there is such a thing as healthy carrot cake cookies and they’re delicious!

I found this recipe for Carrot Cake Oatmeal Cookies on Pinterest a while ago and had been wanting to make them.  Since the madness of the holidays is now over I finally had some time to give them a try.  I modified the original recipe posted on Amy’s Healthy Baking so that the cookies would be more in line with the State of Slim program.  And while these cookies haven’t been evaluated to see exactly where they fall in the plan, I feel like they could be Phase 2 or 3 friendly, and maybe 2 cookies would equal 1 rebuild carb serving.  However, they do contain a small amount of sugar (see note after the recipe), so they might be considered more of a maintenance treat.  PLEASE, enjoy them responsibly and don’t go replacing your meals with cookies because “Elisa said they’re healthy!”

Chilling the cookie dough is imperative, as is flattening out the balls of dough a little before you put them in the oven.  These are moist with great carrot and cinnamon flavor.  Quinoa flour adds a nutty taste and nice soft texture.  I brought these cookies to the last day of my State of Slim transformation class to share with my fellow Transformers (that was the name of our group) and got rave reviews!

cookiesHealthy Carrot Cake Cookies

Makes 2 dozen

2 cups quick oats

1 cup quinoa flour (I used Bob’s Red Mill)

1 tsp. baking powder

1/2 tsp. baking soda

2 cups shredded carrot

1 egg plus 1/2 cup egg whites

2 Tb. (30 grams) Truvia brown sugar blend, packed (see note below about sugar)

2/3 cup Stevia in the Raw

3 Tb. pure applesauce (should be nothing in it but apples)

1 tsp. vanilla extract

1/2 tsp. cinnamon

Place all the ingredients in a medium bowl and mix until well combined.  Refrigerate the dough for 45 minutes.

Pre-heat the oven to 350 degrees.  Scoop the dough into heaping tablespoons and place onto two sheet trays lined with a Silpat, parchment paper, or coated with non-stick spray.  I used a number 40 portion scoop, which is .875 ounce.  Flatten the balls slightly and place the cookies in the oven.  Bake for 8 to 10 minutes.  The cookies should be set, but still a little soft in the center.  Let cool on the pan for 5 minutes and then carefully remove them to a rack to cool completely.

Note — Truvia brown sugar blend is NOT sugar free.  It contains 1 gram of sugar per 1/2 teaspoon (2 grams) serving.  The 2 tablespoons (30 grams when PACKED, according to my scale) of Truvia in this recipe adds 15 grams of sugar to the total recipe.  If you get 24 cookies from the batch that means each cookie has .625 grams of sugar from the Truvia.  Keep in mind that the applesauce also adds a small amount of sugar.

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