Soft, moist and delicious, carrot cookies are made even fluffier and healthier with the addition of oatmeal in this recipe adapted from “Pillsbury Best Cookies Cookbook.” Pure honey is used in this recipe instead of sugar. The texture is a bit like cake but with a nice crumb and crunch on the outside. This simple recipe is made with all-purpose flour, quick-cooking rolled oats, baking powder, baking soda, butter, pure honey, pure vanilla extract, egg, chopped nuts, and shredded carrots.
Carrot oatmeal cookies make a scrumptious breakfast, light snack, or lovely easy desserts with tea, coffee or milk. A cool alternative to the usual carrot cake, carrot cookies easy healthy recipes are delicious on its own served warm or a day or two after it is baked. You can use chopped walnuts or chopped pecans to add crunch to the cookies, or you can use a mixture of your favorite nuts for different textures and flavors. If you wish, you can add icing, glazing or frosting to the cookies just like dressing up carrot cake.
Standard drop cookies typically require creaming the butter and sugar before adding the other ingredients for a nice and fluffy texture. Because this recipe uses honey instead of sugar, you don’t need to cream the butter with the honey since the honey is already liquefied and creamy. The honey adds moisture and density to the cookies making it soft and chewy. For best results, allow the ingredients to come to room temperature before adding them all together.
Ingredients: 1 cup all-purpose flour, 1 cup quick-cooking rolled oats, 1 teaspoon baking powder, ¼ teaspoon baking soda, 1.2 cup butter, softened, ½ cup pure honey, 1 teaspoon pure vanilla extract, 1 egg, ½ cup chopped nuts, ½ cup shredded carrot
Preparation Instructions: 
Preheat the oven to 350 degrees F. Grease cookie sheets and set aside. In a large bowl, stir together the flour, rolled oats, baking powder, baking soda, butter, honey, and vanilla. Fold in the nuts and carrot. Drop this batter by rounded teaspoonful 2 inches apart on the prepared cookie sheets. Bake for 8 to 12 minutes, or until the edges of the cookies are golden. Remove from the cookie sheets and cool on a wire rack.
Orange glaze goes especially well with carrot oatmeal cookies. To make a simple orange icing, combine orange juice and orange rind with some butter an stir in confectioners sugar until you get the desired consistency for spreading onto the cookies. To make a simple cream cheese frosting, cream together some butter and cream cheese until nice and creamy then stir in confectioner’s sugar and vanilla until you get a nice consistency. Chill in the fridge and top over the warm cookies before serving.
Sources: www.gourmandia.com
Cooking Gourmet Recipes 101 