While reading Sprouts’ July/August 2011 magazine, I found a recipe for oatmeal coconut chocolate chip cookies. It sounded great, but I had to make some changes to the recipe to suit my healthy needs.
These cookies are seriously the bomb and I am not just saying that because I have a food blog! They were firm enough to hold, yet deliciously moist on the inside. However, after a few hours, the cookies became chewy and less moist. I would recommend eating them right away to capture the flavor of the cookies at its peak. Nevertheless, I can’t believe how amazing these cookies tasted and they came right out of my kitchen! The combination of oats, carrots, and chocolate chips was heavenly and left me wanting more. My dad gave these cookies the thumbs up and he is not even into baked goods. He told me to bake these cookies whenever we have a family gathering.
- 1/3 cup packed grated carrots
- 1 1/2 cups rolled oats
- 1/2 cup dark chocolate chips (I used Ghiradelli 60% cacao chips)
- 1/2 cup + 2 tbsp whole wheat pastry flour
- 1/2 tsp baking soda
- 1/2 tsp sea salt (I used Himalayan fine pink salt)
- 1/2 cup unsweetened applesauce
- 1 tsp vanilla extract
- 1/2 cup organic cane sugar
- 1 large egg
- Preheat oven to 350F.
- Combine oats, chocolate chips, and carrots in a bowl.
- In a separate bowl, sift together the flour, baking soda, and salt.
- In a large bowl, beat applesauce, vanilla, and sugar on low speed. Add egg and beat until smooth. Stir in flour mixture just until smooth. DO NOT OVERMIX. Stir in oat mixture until just combined.
- Form balls of dough and flatten until they resemble a cookie. Bake for 10-11 minutes until slightly golden. Cool for 5 minutes.
**I discovered from my first batch that the cookies do not spread out in the oven like typical ones. If you want a cookie shape, just flatten your dough. You can see the difference in the last two pictures.**