Loaded Carrot Cake Oatmeal Cookies

• Vegetarian
• Gluten free

• Produce

  • 3/4 cup Carrot
  • 1/4 cup Pineapple
  • 3 tbsp Raisins

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/2 cup Maple syrup, pure
  • 8 drops Vanilla creme stevia

• Pasta & Grains

  • 1 cup Oats, instant

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1 1/2 tsp Cinnamon, ground
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract
  • 3/4 cup Whole wheat or gluten-free* flour

• Nuts & Seeds

  • 2 tbsp Pecans

• Dairy

  • 2 tbsp Coconut oil or unsalted butter
  • 1 tbsp Greek yogurt cream cheese
  • 1 1/2 tsp Milk, nonfat

Found on amyshealthybaking.com

Description

Ingredients

• for the cookies
• 1 cup (100g) instant oats (measured like this and gluten-free if necessary)
• ¾ cup (90g) whole wheat or gluten-free* flour (measured like this)
• 1 ½ tsp baking powder
• 1 ½ tsp ground cinnamon
• ¼ tsp salt
• 2 tbsp (28g) coconut oil or unsalted butter, melted and cooled slightly
• 1 large egg, room temperature
• 1 tsp vanilla extract
• ½ cup (120mL) pure maple syrup
• ¾ cup (70g) freshly grated carrot (about 2 medium, peeled first!)
• ¼ cup (61g) finely diced pineapple (fresh or canned in 100% juice and drained)
• 3 tbsp (30g) raisins
• 2 tbsp (14g) finely chopped pecans
• for the drizzle (optional)
• 1 tbsp (14g) Greek yogurt cream cheese, softened
• 1 ½ tsp nonfat milk
• 8-12 drops vanilla crème stevia, or to taste

Directions

• Whisk together the oats, flour, baking powder, cinnamon, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the maple syrup. Add in the flour mixture, stirring just until incorporated. Gently fold in the carrots, pineapple, raisins, and pecans. 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 about half of their original height using a small spatula. Bake at 325°F for 11-14 minutes. Cool on the pan for 10 minutes before transferring to a wire rack.
• Just before serving, prepare the drizzle by stirring together the cream cheese, milk, and stevia in a small bowl. Transfer the mixture to a zip-topped bag, cut off a tiny piece of one corner, and drizzle on top of the cooled cookies.