A family recipe from registered dietitian Anna Hartman
Carrot Cookie Supersnacks
Servings: 20 cookies
1½ cup gluten-free oat flour
½ cup gluten-free quick-cooking oats
1 cup grated carrots
¼ cup raisins
¼ cup ground flax seeds
1 teaspoon cinnamon
¼ cup applesauce
¼ cup maple syrup
1 teaspoon vanilla extract
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Heat the oven to 375 F.
In a big bowl, combine oat flour, quick-cooking oats, grated carrots, raisins, ground flax seeds and cinnamon. Stir well to combine.
Fold in the applesauce, maple syrup and vanilla. Stir well until the mixture forms a soft batter/dough.
Place spoonfuls of the mixture onto a parchment-lined cookie sheet. Use a spoon or your hand to shape/flatten the dough into a cookie shape. These will not expand or spread out in baking, so it’s ok to put them close together.
Bake for 12-15 minutes. They will become slightly golden brown.
Cool, then enjoy! Store in the fridge for best shelf-life — they will spoil quickly at room temperature due to their high moisture content.
Per cookie: 50 calories; 1 g fat (0 g saturated); 5 mg sodium; 9 g carbohydrate; 3 g fiber; 1 g protein.
Anna Hartman, RDN, LD, is a licensed dietitian and registered dietitian nutritionist who teaches heart-healthy cooking classes at Norton Healthcare.