carrot & cinnamon cookies
When love of food and health meet in the kitchen, you get balance! This means that cookies can still be part of your life! Sometimes, the children will ask "Oh no mummy, is that another one of your healthy recipes?". How about "No" for an answer until they try it!
These new cookies bring together some of the flavours of a carrot cake without the unnecessary sugar. A great success at school pick-up time.
Makes 12 cookies
3/4 cup carrot, shredded
1/2 cup GF rolled oats
1/2 cup quinoa flakes
1/2 cup almond butter
1 medium banana, mashed
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 cup pistachios, shelled
pinch of salt
cook time: 15mins
- Preheat oven at 180 degrees C
- Line a baking sheet with parchment paper
- In a large bowl, beat together the almond butter, mashed banana and vanilla
- Add the egg and mix until combined
- Pour in the quinoa flakes, oats, baking powder, cinnamon, and salt to the bowl and stir
- Add the shredded carrots and pistachios and fold until evenly distributed
- 2 tablespoons at a time, drop dough on baking sheet until you run out
- Bake the cookies for about 15 minutes until the edges start turning golden brown
- Cool for 5 minutes on baking sheet and transfer to a wire rack to cool completely
- They are best eaten warm straight out of the oven, or slightly reheated!
the health boost tip
These cookies are soft and moist with lots of flavour. The spices can be changed and the pistachios replaced with pumpkin seeds or other seed for a school compliant nut-free version to include in a lunchbox. Being sweetened only by banana and the cinnamon/vanilla combination they are perfect for after school or a catch up cuppa!