Healthy Carrot Cake Oatmeal Cookies

P1070157_lznHealthy cookies. Nope, you have read it correct, these are healthy cookies. Shall I repeat again: healthy cookies. If you take apart the ingredients, they would be like your typical carrot cake oatmeal with a hard boiled egg by the side. Okay, I do admit there is some (ahem) sugar in them too, but it comes from honey, so we can count that one onto the healthier side as well, right?P1070153_lzn

My friend A and me were having dinner together (and studying) before exams and when she was about to leave, she decided to pass by her boyfriend’s house and bring him something. After all my suggestions were rejected, we came up with the idea of making cookies. Now, they had to be fast (she wanted to leave in half an hour), almost flourless (because my house, for once did not have cake flour), sugar-free (same problem) and well, good too (duh). A. said the dough looks like horse-fodder (comment of the boyfriend: “but it was nice horse-fodder though…)

I have had this recipe idea from Amy’s Healthy baking for quite a while now, so in the end, it came out to this. The advantage of using honey is way less chilling time (8 minutes in the freezer are enough), resulting in a thick cookie that is crunchy on the outside and very chewy on the inside. I ate all the cookies she left me (which is why there are only that few on the pictures, that was all that was left!).

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The dough is just melting the butter, mixing the liquid ingredients together, grating the carrot, stirring the dry ingredients into the wet ones and then in goes the carrot. The whole thing needs 8 minutes freezer time, then you can roll it into small balls, flattening them out with your palms a little, and place them onto a baking sheet lined with baking paper. After 15 minutes, they are already done.

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I thought they would get soggy the next morning but they didn’t. Just as good as the night before and guess what, I ate them for breakfast. Can you judge?

With love from the student kitchen,
Johanna

Healthy Carrot Cake Oatmeal Cookies

  • Servings: 20 cookies
  • Time: 35 minutes
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This is what you need
130 g instant oats
35 g whole wheat flour
35 g almond flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons cinamon
1 pinch nutmeg
1 pinch salt
2 tablespoons butter, melted and then cooled
1 egg
1 teaspoon vanilla
100 g honey
1 medium carrot (70 g)

And this is how we do it
1. grate the carrot
2.  In a bowl, whisk together oats, flour, almond flour, baking powder, cinnamon, nutmeg and salt.
3. In a seperate bowl, whisk together the cooled butter (it should still be liquid), egg, vanilla and honey.
4. Add the wet ingredients to the dry and stir with a spoon until just incorporated into a moist dough. Stir in the grated carrots.
5. Freeze the dough for 8 minutes, during that time, preheat the oven to 180°C/350°F
6. Using a tablespoon, drop the cookies on baking sheets lined with parchment paper.
7. Bake for 12-15. minutes (they are slightly underdone after that time but they will continue baking on the sheets a little after you take them out).
8. Let them cool down on the baking sheets and enjoy!

Recipe idea from Amy’s Healthy Baking.
Cookies store in an airtight container for a few days.

Cheese’n butter cookies

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The nice thing about being a student is that you can experien a little before being let out into the serious adult world (die your hair, anyone). When I started this blog I proised myself that I would move away from the standard recipes I always make and try to be more adventurous in cooking easy and affordable foods for students. Who would’ve guessed that you can make perfectly acceptable, cheesy butter cookies with only six ingredients? Continue reading

Caramellized snickers cookies

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A week ago I found out that you can actually put snickers, mars and candy bars into your baking. Stupid me, where have I been all the time (honestly, I was so excited about it that I kept telling random people in my class about it and they were all like “oh yeah, I know”). Where have I been all my life??? To be honest, I coul probably live off snickers (but I recently found out that my mom did that too when she was studying so it’s probably hereditary) so when I found out that you could use them in even more ways nothing could’ve stopped me. The same evening I went to the supermarket and fun-size snickers were on sale (and this, people, is Karma). Although it’s totally irrational price-wise to buy the small ones instead of the big ones and way more plastic (huge downside), I decided to splurge for once and make some cookies to use up that lonely egg before going to visit my family.
These cookies were a huge success with friends and roomies alike, they’re superfast to make and yield A LOT of cookies. Plus, no one will notice if you eat one of those snickers while baking (or two, or even three, they’re so small it doesn’t count, right?) Continue reading