These were sooo good! I was worried that they would come out too carrot-y, but they were GREAT! Next time i would consider adding whole or ground flax seeds, and more carrots and oats.
- 1 1/4 C all purpose flour
- 1/2 C brown sugar
- 2 C oats
- 2 C grated carrots
- 3/4 C raisins
- 1/2 C unsweetened applesauce (no oil!)
- 1 egg
- 1 t cinnamon
- 1/4 t nutmeg
- 1/2 t baking soda
- 1/2 t salt
- Preheat oven to 350 F. Mix together egg, applesauce, and sugar in a large bowl. Combine flour, baking soda, and spices in another bowl.
- Stir dry ingredients into wet ingredients then add carrots, raisins, and oats. (add more oats as needed)
- Bake for 12-14 minutes in preheated oven, or until cooked through. Eat immediately!
I just ran 17 miles this morning, and these cookies make the perfect post-run treat!
- 3 large, ripe bananas, well mashed (about 1 1/2 C)
- 1 t vanilla extract
- 1/4 C olive oil
- 2 C rolled oats
- 2/3 C ground fiber one
- 1/3 C coconut
- 1/2 t cinnamon
- 1/2 t fine grain sea salt
- 1 t baking powder
- 6 – 7 ounces chocolate chips or dark chocolate bar chopped (or both)
- Preheat oven to 350 degrees, racks in the top third.
- In a large bowl combine the bananas, vanilla extract, and coconut oil. Set aside. In another bowl whisk together the oats, almond meal, shredded coconut, cinnamon, salt, and baking powder. Add the dry ingredients to the wet ingredients and stir until combined. Fold in the chocolate chunks/chips.The dough is a bit looser than a standard cookie dough, don’t worry about it.
- Drop dollops of the dough, each about 2 teaspoons in size, an inch apart, onto a parchment paper lined baking sheet. Bake for 12 – 14 minutes.
Makes about 3 dozen bite-sized cookies. I only eat my bananas while they are still on the green side. This is my favorite thing to do with the overly ripe spotted ones!
So, here I stray from my typical (at least somewhat) healthy recipes.
My uncle’s mother is one of the sweetest women i know and she comes to the beach with us nearly every year. This year she brought some interesting looking cookies with her. I admit that i was apprehensive at first, but these cookies taste better than they look. They are super simple to make and serve as a satisfying, crowd pleasing dessert.
- 2 C mini marshmallows
- 4 C rice crispies
- 1 C peanut butter
- 1 C raisins
- 1 C crasins (or other dried fruit)
- 2 lb bar or blocks of white chocolate
- 2 C dry roasted peanuts (unsalted)
- heat white chocolate in a large bowl in the microwave for approx. 2 minutes, stir, then repeat to melt completely
- add peanut butter till mixed
- add peanuts, fruit and rice crispies and drop 1/4 cup portions onto a wax paper lined cookie sheet. Refrigerate to harden for at least 2 hours.
pre-tri carbo loading is so tasty! i have been craving oatmeal raisin cookies for weeks. somehow these are my favorite cookies, even thought they have no chocolate. this is slightly healthified version, but still tastes like a real treat.
- 1/2 C unsweetened applesauce (i substituted about a T of this with molasses)
- 1 egg
- 1 t vanilla (we make our own)
- 1/2 C packed brown sugar
- 1/2 t baking soda
- 1 t cinnamon
- 1/2 t salt
- 3/4 C white wheat flour
- 1 1/2 C rolled oats (slow cook)
- 2/3 C raisins
- 1/2 C chopped walnuts
- mix eggs, vanilla, sugar, and applesauce in a large bowl. add flour, baking soda, cinnamon, salt and mix well. fold in raisins, walnuts, and oats.
- bake at 375 for 11-12 minutes.
- yields two dozen delicious cookies.
two skinny jenkins 