Cookie Challenge # 1
Carrot oatmeal cookie – gluten-free
I love carrot cake so the first thing that came to my mind when I started this challenge is to make carrot cake cookie. I used gluten-free flour and gluten-free granola oats and freshly grated carrots.
I like to imagine that I am eating a healthy cookie that won’t jeopardize my diet!
hello what diet? ask my friend who said:
My hobby is eating and complaint about my weight…
Kidding aside, I would like to think having one or two cookie in between meals with carrots and oatmeal is not bad, its yummy and my belly is happy hahaha ladies ..excuses!
One of the secrets for baking healthier cookies is to replace the all- purpose flour with oats and a bit extra of gluten-free baking flour. From my researched , it mentioned adding more fibers to your cookies makes it more healthy. You can use whole wheat flour or rolled oats flour. This is my first try 🙂 so I got my excuses again! Though the result is not crunchy but soft , I think it’s because I ran out of honey and I used rose syrup instead.
aha! not so healthy one, well, I did not add white sugar because I know I should have used maple syrup or honey.
alright, so much of excuses…here’s to the first challenge!
1 cup granola oats with pumpkin seeds
1/2 cup baking flour gluten-free
1 cup grated carrots
1/2 cup maple syrup or honey (I used rose syrup) i cheated 🙂
1/2 cup canola oil
1 tsp vanilla
1/2 tsp baking soda
1 tbsp ground cinnamon
Preheat oven to 350°F, Combine all dry ingredients into a medium bowl. Whisk the egg on a separate bowl , add the oil and honey, vanilla and mix with the dry ingredients.Add the grated carrots, mix well. Scoop the mixture and drop it and flatten it on top. bake for 10-15 min.