These Oatmeal Cookies with Carrots, Nuts, and Seeds are a wholesome, flavorful treat packed with fiber and nutrients. The combination of oats, carrots, nuts, and seeds creates a chewy, slightly crunchy cookie that is naturally sweetened with honey and raisins. These cookies are perfect for a healthy snack, breakfast on the go, or a guilt-free dessert.
Ingredients:
- 50g (1.7 oz) raisins
- 150g (5.3 oz) oatmeal
- 1 tbsp sunflower seeds
- 1 tbsp sesame seeds
- Cinnamon (to taste)
- Nutmeg (to taste)
- 50g (1.7 oz) walnuts, chopped
- 150g (5.3 oz) carrots, grated
- 3 tbsp butter, melted
- 1-2 tbsp honey
- 1 egg
- Pumpkin seeds (for decoration)
Directions:
- Preheat the oven:
- Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
- Mix the dry ingredients:
- In a large bowl, combine 150g oatmeal, 1 tbsp sunflower seeds, 1 tbsp sesame seeds, 50g chopped walnuts, cinnamon, and nutmeg. Stir until well mixed.
- Prepare the wet ingredients:
- In a separate bowl, whisk 1 egg. Add 3 tbsp melted butter, 1-2 tbsp honey (depending on desired sweetness), and the 50g raisins. Stir well to combine.
- Add the carrots:
- Fold in the 150g grated carrots into the wet mixture.
- Combine wet and dry ingredients:
- Gradually add the dry ingredients to the wet mixture, stirring until fully combined and a dough forms.
- Shape the cookies:
- Using a tablespoon, scoop out portions of the dough and shape them into cookies. Place them on the prepared baking tray, leaving space between each cookie. Press a few pumpkin seeds on top of each cookie for decoration.
- Bake:
- Bake in the preheated oven for 15-20 minutes, or until the edges turn golden brown.
- Cool and serve:
- Let the cookies cool on the tray for 5 minutes, then transfer to a wire rack to cool completely before serving.
Serving Suggestions:
- Enjoy with a glass of cold milk or your favorite plant-based alternative.
- Pair with a cup of tea or coffee for a delightful afternoon snack.
- Serve with yogurt or cottage cheese for a healthy breakfast option.
- Pack them in lunchboxes as a nutritious treat.
- Crumble over ice cream or Greek yogurt for added texture.
Cooking Tips:
- If you prefer softer cookies, reduce the baking time slightly. For crispier cookies, bake a little longer.
- You can substitute honey with maple syrup or agave for a vegan option.
- Use rolled oats for a chewier texture, or quick oats for a softer texture.
- Add chocolate chips for a touch of indulgence.
- Soak the raisins in warm water for 10 minutes before adding them to the dough to make them plump and juicy.
Nutritional Benefits:
- Rich in fiber: Oats and carrots provide dietary fiber, which supports healthy digestion.
- Good source of vitamins: Carrots are rich in beta-carotene (Vitamin A) and antioxidants.
- Healthy fats: Sunflower, sesame, and pumpkin seeds add healthy fats and essential nutrients.
- Natural sweetness: These cookies are naturally sweetened with honey and raisins, reducing the need for added sugar.
- Protein boost: The egg, nuts, and seeds provide a healthy dose of protein.
Dietary Information:
- Vegetarian: This recipe is vegetarian-friendly.
- Vegan Option: Substitute the butter with plant-based butter and use a flax egg (1 tbsp flaxseed meal + 3 tbsp water) instead of a regular egg.
- Gluten-Free Option: Use certified gluten-free oats.
- Nut-Free Option: Substitute walnuts with additional seeds if you have a nut allergy.
- High in fiber: Ideal for those looking to add more fiber to their diet.
Nutritional Facts (Per Cookie, Approximate):
- Calories: 120 kcal
- Protein: 3g
- Carbohydrates: 16g
- Fat: 5g
- Fiber: 3g
Storage:
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Store in the fridge for up to 1 week.
- Freezer: Freeze for up to 3 months. Thaw at room temperature or warm in the oven before serving.
Why You’ll Love This Recipe:
- Healthy and filling: Packed with wholesome ingredients like oats, nuts, and seeds.
- Naturally sweetened: Minimal added sugars, thanks to raisins and honey.
- Great texture: The combination of chewy oats, crunchy nuts, and soft carrots makes these cookies irresistible.
- Customizable: You can switch up the seeds, nuts, or add-ins based on your preferences.
- Quick to make: Ready in under 40 minutes, these cookies are perfect for a fast and healthy treat.
Conclusion:
These Oatmeal Cookies with Carrots, Nuts, and Seeds are a nutritious and delicious way to satisfy your sweet tooth while getting a healthy dose of fiber, vitamins, and healthy fats. Whether you’re looking for a quick snack, a healthy breakfast, or something to pair with your coffee, these cookies are an excellent choice. Their versatility, combined with wholesome ingredients, makes them a guilt-free treat you’ll want to bake regularly.
Frequently Asked Questions:
- Can I substitute the raisins with another dried fruit?
- Yes! Dried cranberries, chopped dates, or apricots work well as substitutes.
- Can I make these cookies gluten-free?
- Yes, simply use certified gluten-free oats to make this recipe gluten-free.
- Can I freeze the cookie dough?
- Yes, you can freeze the dough in portions and bake directly from frozen. Just add a couple of minutes to the baking time.
- Can I make these cookies vegan?
- Yes, use plant-based butter and a flax egg (1 tbsp flaxseed meal + 3 tbsp water) as a substitute for the egg.
- How do I prevent the cookies from spreading too much during baking?
- Make sure the butter is melted but not too hot, and chill the dough for 10-15 minutes before baking to prevent excessive spreading.