Oatmeal Carrot Cake Cookies Low Carb Recipes

CARROT CAKE OATMEAL COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease baking sheets.
• Place butter, brown sugar, white sugar, and egg in a large bowl and mix with an electric mixer for 1 minute. Add carrots, water, and orange zest; mix until fully blended. Add oats, flour, baking soda, salt, nutmeg, and cinnamon; mix for 1 minute more.
• Drop by teaspoonfuls onto the prepared baking sheets, 2 inches apart.
• Bake in the preheated oven until edges are set and golden, 8 to 10 minutes. Cool on wire racks.

CARROT CAKE COOKIES

Steps:

• First, preheat oven to 350ºF and spray a baking sheet with nonstick cooking spray.
• Next, cut cold butter into 1-tablespoon pads and place into a stand mixer.
• Add brown sugar and then turn your stand mixer on to medium.
• Cream butter and sugar together until there are no more lumps of butter and the consistency is smooth. This should take around 5 minutes.
• While the butter is creaming, lightly pulverize rolled oats in a food processor. The goal here is to still have some chunks of oatmeal, but also have some oat flour. Then, transfer into a large bowl.
• Add white whole wheat flour, baking powder, ground cinnamon, allspice, nutmeg, and salt to the same large bowl and mix until combined.
• Once the butter has creamed, add egg and vanilla extract and mix on medium until combined. Make sure not to over mix!
• Slowly add the dry ingredients to wet and mix on medium until a dough has formed. You may need to stop to scrape the bottom of your mixer. The consistency should be a little bit sticky, but have the ability to form into a ball.
• Finally, add in grated carrot, walnuts, and raisins, and mix one final time on medium to combine.
• Use a 1.5 tablespoon cookie scoop to scoop dough into your hands. Roll into a ball and then slightly flatten between your palms to create a cookie shape. Place on a cookie sheet and repeat.
• Bake at 350ºF for 12-14 minutes.
• Once the bottoms are golden brown, remove from cookie sheet immediately and transfer to a cooling rack.
• Top with optional sea salt before serving.

HEALTHY CARROT CAKE OATMEAL BREAKFAST COOKIES

Steps:

• In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, nutmeg, and salt. In a separate bowl, whisk together the coconut oil, egg white, and vanilla. Stir in the maple syrup and milk. Add in the flour mixture, stirring just until incorporated. Gently fold in the carrots. Chill the cookie dough for 30 minutes.
• Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
• Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten to the desired thickness and width with a spatula. Bake at 325°F for 10-13 minutes. Cool on the pan for 10 minutes before transferring to a wire rack.

LOW-CAL LOW-FAT OATMEAL CARROT COOKIES

Steps:

• Preheat oven to 350F and line a baking sheet with parchment paper.
• In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon.
• In a large bowl, cream together the butter and sugar. Beat in the egg, followed by the carrots and vanilla. Using your hands, stir in the flour mixture and the oats until just combined, adding the milk 1 tablespoon at a time until fully combined. This will be really really sticky, don't worry!
• Drop tablespoonfuls of the dough onto the prepared baking sheet, flattening each cookie slightly. Bake for about 8-10 minutes.
• Let cool on sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.
• Store in an airtight container.

CARROT CAKE MUFFIN COOKIES! LOW FAT!

Steps:

• Mix all the dry ingredients together first.
• Add in the carrots, applesauce, water, an raisins.
• Spray cookie sheets with non stick, butter flavored cooking spray and drop by heaping teaspoonfuls onto the cookies sheets 1 1/2 inches apart from one another. Make sure to flatten the cookies slightly because they will not really "spread out" at all.
• Bake at 275 degrees (yes, thats right -- 275!) for 18 minutes. DO NOT OVER BAKE.
• Let rest for a minute or two on the sheets before removing. Store in an air tight container and enjoy!

CARROT CAKE OATMEAL

Steps:

• Combine the rolled oats, milk, water, and carrot in a saucepan. Turn heat to medium and stir occasionally until mixture comes almost to a boil and most of the liquid is absorbed, which takes about 5-7 minutes. When oats are done, stir in vanilla and Splenda brown sugar blend.
• While oats are cooking make topping by blending 2 tbsp of non-fat plain yogurt with 1 tsp maple syrup.
• Pour oats into a bowl and top with yogurt topping, walnuts, and coconut or raisins.

OATMEAL CARROT CAKE COOKIES, LOW CARB

Steps:

• In a bowl thoroughly mix all dry ingredients.
• In stand mixer, soften butter with beater attachment until light and fluffy. Add the eggs one at a time, then vanilla and syrup.
• Stir dry ingredients into the wet. Fold in grated carrot.
• Chill cookie dough, covered in the refrigerator for about 30 minutes.
• Preheat oven to 325 degrees.
• Drop cookie dough on greased cookie pan to make 15 cookies. Bake for 12-15 minutes.