These cookies are not for those who insist that a cookie must be crunchy. They are soft, chewy, moist and cakey – almost like muffin cookies!
One of the main reasons these oatmeal cookies are more cakey than cookie-ish is that I added the applesauce to the dough and reduced the butter to the minimum. Yes, they have a muffin-like texture and are hard to ignore once they come out of the oven!
These carrot cake cookies aren’t very sweet which make them perfect to consume with a glass of cold milk or a cup of hot coffee. They are filled with carrots, cranberries, oats, honey and applesauce. Natural sweetness of all the ingredients is just enough to satisfy a sugar craving.
Soft, chewy and moist cake-like cookies loaded with lots of sweet carrots are delicious and healthy enough to eat for breakfast without feeling guilty. I’m sure you will love these cuties as much as I do!
- 1 cup quick oats
- 1 cup all-purpose flour
- 3/4 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter , melted and cooled slightly
- 1 large egg , room temperature
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened applesauce
- 1/4 cup honey
- 1 cup finely grated carrots
- 1/4 cup dried cranberries
In a medium bowl, whisk together the oats, flour, baking soda, cinnamon, nutmeg, ginger and salt. In a separate bowl, whisk together the melted butter, egg, and vanilla. Stir in the applesauce and honey until thoroughly incorporated.
Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the carrots and cranberries. Cover and chill the dough for at least 30 minutes.
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or a Silpat. Drop 1 heaping tablespoon dough onto prepared baking sheets. Bake for 8-10 minutes, or until set on top. After baking, let cookies cool for at least 5 minutes and then place on wire racks.