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Healthy Carrot Cake Oatmeal Cookies

From Amy’s Healthy Baking:

1 cup instant oats
¾ cup whole wheat or gluten-free* flour
1 ½ tsp baking powder
1 ½ tsp ground cinnamon
⅛ tsp salt
2 tbsp coconut oil or unsalted butter, melted and cooled slightly
1 large egg, room temperature
1 tsp vanilla extract
½ cup pure maple syrup
¾ cup grated carrots

In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the maple syrup until thoroughly incorporated. Add in the flour mixture, stirring just until incorporated. Fold in the carrots. Chill the dough for at least 30 minutes. (If chilling longer, cover with plastic wrap, ensuring it touches the entire surface of the cookie dough.)
Preheat the oven to 325°F, and line a baking sheet with a silicone baking sheet or parchment paper
Drop the cookie dough into 14 rounded scoops on the baking sheet. Flatten slightly using a spatula. (The cookies don’t spread very much!) Bake at 325°F for 12-15 minutes. Cool on the baking sheet for at least 15 minutes before turning out onto a wire rack.

Notes: It’s incredibly important to measure both the oats and flour correctly, using the spoon and level off method. If scooped from the container using the measuring cup, you’ll end up with 1.5 times as much, which will dry out your cookies and make them crumbly.

Melted margarine may be substituted for the coconut oil or butter. Regardless of which is used, be sure that the egg is at room temperature before whisking it in. A cold egg added straight from the fridge would rapidly cool the fat source, resulting in small blobs of semi-solid coconut oil, butter, or margarine.

Honey or agave may be substituted in place of the pure maple syrup.

If the cookies are still really flimsy after cooling on the baking sheet for 15 minutes and threaten to break apart, let them cool completely on the baking sheet. That won’t let them crisp up too much, and they’ll still stay soft for an entire week!

Recipes

Homemade Crushed Red Tomato Sauce

Ingredients

1 tablespoon olive or avocado oil
1 pound lean ground turkey or beef
28 ounces canned crushed tomatoes
¼ cup water
3 tablespoons tomato paste
1 tablespoon garlic, minced
1½ teaspoon dried oregano
1½ teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon salt
1 teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon pepper

Instructions

Add oil to a skillet on the stove top. Heat to medium-high heat. Once pan is hot, add the ground meat. Saute the meat, stirring occasionally, until browned. If your turkey or beef isn’t very lean you may want to drain the grease. (I find that isn’t necessary when using 93% lean.)
Reduce heat to medium low. Add canned crushed tomatoes, water, tomato paste, garlic, oregano, basil, parsley, salt, onion powder, garlic powder, and pepper to skillet with the meat. Stir to combine. Cover and gently simmer for 10 to 15 minutes or until everything is heated through and flavors have married.
Serve over your favorite pasta, spaghetti squash or zoodles. You can even add it to the top of roasted veggies for a satisfying low carb meal.

Recipes

Sautéed Swiss Chard with Parmesan

2 tablespoons butter
2 tablespoons olive oil
1 tablespoon minced garlic
1/2 small red onion, diced
1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
1/2 cup dry white wine
1 tablespoon fresh lemon juice, or to taste
2 tablespoons freshly grated Parmesan cheese
salt to taste (optional)

Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.

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