I finished all of my Holiday baking last week and my cards just went out in the mail. I’m starting to feel prepared for the season! There is definitely no more need for sweets in this house right now, but darn it I still crave a warm cookie with tea on these cold nights. So I decided a much healthier and more guilt free cookie would be just the ticket. These carrot ginger cookies were simple to make and have no butter or sugar. They use coconut oil and molasses for a really soft, cakey texture.
Oh my goodness, I couldn’t believe these were healthy carrot ginger cookies. I didn’t miss the butter or sugar at all. They were so soft, warmly spiced and not overly sweet. They were a fantastic break from all of the treats I’ve been baking without completely denying my sweet tooth. Hope you all love them too!
These are such warmly spiced carrot ginger cookies that are pretty guilt free! They're cakey and substantial with lots of oats and coconut oil.
- 1 1/4 cups old fashioned oats
- 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1 pinch salt
- 1/2 cup coconut oil melted
- 1/2 cup molasses
- 2 whole eggs
- 1 teaspoon vanilla extract
- 3/4 cup grated carrot from about 4 carrots
- 1/2 teaspoon grated fresh ginger
- Combine the oats, flour, baking powder, cinnamon, ground ginger, cloves, nutmeg and salt in a bowl and whisk them all together well. Set the bowl aside. Then get out a stand mixer fitted with the paddle attachment and beat the coconut oil and molasses together in it. Add in each egg one at a time, followed by the vanilla. Then slowly add in the dry ingredients until it all disappears into the liquid. Turn off the mixer and switch to a spatula to fold in the grated carrot and fresh ginger. Put the cookie dough in the refrigerator to chill for 25 minutes.
- When the 25 minutes is up, pre-heat the oven to 350 and line two sheet pans with silicone mats. Use a 1.5 inch cookie scoop to scoop 12 perfect little mounds of dough onto each sheet. Then gently press each mound down to flatten the cookie. Bake them for about 15 minutes, until set and slightly crisp around the edges. Let them cool for about 10 minutes on the sheets, then transfer them gently with a spatula to cooking racks to finish cooling. They will be a little soft and flimsy, so that is why the spatula is necessary. Enjoy them immediately or pack them in containers for later.