|Nom nom nom|
Carrot cake has always been one of my favorite. And after finding this recipe, I knew that I had to make it. It combines the best of both worlds: the bite size practicality of cookies and the fluffiness of cake. I would eat this cookie for breakfast anytime. To top it off, this cookie also has oatmeal in it! Yes, I am still making use of that oatmeal very well! I substituted whole wheat flour for oat flour that I made myself with my food processor. It's not a real oat flour as there is also grounded flaxseed and wheat germ in this recipe as well. It makes it all so healthy.
This recipe also calls for applesauce. It's the first time I used it for baking and it's amazing how it substitutes oil so well, and it even leaves a nice smell before baking it! It's barely noticeable, but the texture of the cookies are slightly different without the added fat. I know why one of my friends loves it so much when baking! This recipe is a keeper! I really love soft, almost cake like cookies. If you feel like turning this into a dessert, I'm sure that coating this with some cream cheese icing would do the trick. Now, enough of my rambling onto the recipe!
|tea time with Jane Austen|
Oatmeal Carrot Cake Cookies, adapted from Cooking Classy
Yields 24 cookies
3/4 cup all purpose flour
1/2 cup oat flour
1 tsp cinnamon
1 tsp baking powder
1/4 tsp baking soda
1 1/2 cups instant oats
1/2 cup brown sugar, packed
1/2 cup caster sugar
1/4 cup butter
2/3 cup unsweetened appleasauce
1 tsp vanilla
1 cup dried cranberries (I used craisins)
1 1/4 cup of grated carrots
1. Preheat oven 350F
2. Sift flours, baking powder, baking soda and cinnamon into a bowl.
3. Using an electric mixer, whisk applesauce, butter and sugar. Stir in egg and vanilla.
4. Once all well combined, stir in flour mixture.
5. Gradually incorporate grated carrots, dried cranberries and oats.
6. On a baking sheet, lay 1 1/2 tbsp scoops 2 inches apart.
7. Bake for around 15-20 minutes.