So I might be on a cookie bender but I figure these coconut carrot cake oatmeal cookies are healthy enough that they barely classify as dessert. Right? Ya, that’s what I thought.
So, it’s all good…
Cookie monsterrrrr!! I can’t stop and I absolutely won’t stop. But maybe I should…lol…I love cookies.
Let’s see what these little healthy treats are all about, aside from being totally delicious and somewhat addictive.
Healthy Coconut Carrot Cake Oatmeal Cookies
- only 97 calories each!
- 3 grams of fat per cookie
- 16 grams of carbs per serving
- soft and chewy
- perfectly sweet
- no refined sugar
- delicious carrot cake flavour
- healthy ingredients like carrots, oats, banana and flax
- add in raisins, chocolate chips or walnuts
Sounds great, right? They totally are!
Now for some bad news, I might have to take a little break from sharing treat recipes on the blog. WUUUT!?
I’m chipping away day by day at my nutrition challenge and let’s just say my willpower is being put the the test. I’m struggling with a. eating all the batter as I bake (someone has to taste test, right?) and b. limiting myself to one cookie after they’re done (…someone has to taste test, RIGHT??).
If I don’t have treats in the house, I have no problem but at this very moment I have a fridge full of cookies, muffins and peanut butter protein blondies (recipes coming soon). They’re all yelling at me…just dying to be eaten.
Like I said, I better take a little break! I might have a bit of a sweet tooth. K, a huge one. I still stick to healthier treat options like carrot cake oatmeal cookies, but sugar is sugar and I love sweets!
How do you satisfy your sweet tooth without going overboard?? Tips in the comments below please and thanks!
If you guys haven’t purchased one already, I’d really recommend picking up a digital food scale to sue in the kitchen. Volume measurements can vary greatly so it’s much more accurate to go by weight. You can purchase one here on Amazon for less than $20.
If you make this recipe and enjoy it or make any substitutions that might be helpful to other readers, I’d greatly appreciate you coming back and leaving a comment to let me know!
Even better, snap and pic and tag me on Instagram @runningonrealfood. It seriously makes my day when that happens!
- ¾ cup (60 g) ground quick oats
- 1 cup (80 g) quick oats
- 1.5 tsp baking powder
- 5 tbsp (30 g) unsweetened shredded coconut
- 1 tsp (6 g) stevia
- ¼ tsp salt
- 1 tsp cinnamon
- 1 flax egg (1 tbsp (7 g) ground flax + 3 tbsp water)
- 1 ripe banana (150 g), mashed
- 2 tbsp (30 g) applesauce
- 1 medium carrot (65 g), grated
- optional: mix in raisins, walnuts or chocolate chips
- Pre-heat oven to 350 degrees.
- Mix your flax egg and set aside.
- Place the ¾ cup of quick oats in a food processor or blender and grind into oat flour.
- Add the ground oats and the rest of the dry ingredients to a bowl and stir to combine.
- Add in the flax egg, mashed banana, applesauce and grated carrot and mix well.
- Roll into 10 balls and place on a baking tray.
- Press the ball down to form cookie shapes.
- Bake for 15 minutes.
- These can be stored at room temperature or in the fridge.