2014 · Baking · Cookies · Food, Recipes and Kitchen tips · Fruit and Veggies · Kid friendly · Toddler Recipes

100% Whole Wheat Carrot Oatmeal Raisin Cookies

My toddler loves cookies… Who doesn’t?

So I want to work on  adding some recipes to my line that are a bit “healthier” than your average cookie.  I typically let him have homemade treats but am more hesitant and restrictive with store-bought and processed/packaged foods. I am someone who likes to know exactly what he has eaten… and you just can never be so sure with what comes in those bright little packages. Call me extreme, but I keep all artificial sweeteners and colors out of our bodies if I can help it.  He has been asking me about cookies the past couple days so I decided to try to create a cookie that would give him at least a little bit of nutrition out of things he already likes.

I jotted down a few things that I wanted to add to the cookie and then worked around those with the normal ingredients that make a good cookie…

I wanted to have the following in my cookies:

  • carrot
  • oatmeal
  • applesauce
  • wheat flour
  • raisins
  • nuts
  • cinnamon

but also knew I needed the following :):

  • butter
  • sugar
  • leavening agents
  • vanilla

So, soon after I jotted down my notes the:

100% whole wheat carrot oatmeal raisin cookie was born.
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Cute moist little thing, huh?

Here is my recipe:
2 sticks unstated room temp butter
1 cup unpacked brown sugar
1/2 cup plain applesauce
2 eggs
1 teaspoon vanilla
1 1/2 cup Fresh grated carrot
1 1/2 cup whole wheat flour
3 cups old-fashioned oats
1 1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon sea salt
1 1/2 teaspoon cinnamon
1 cup slivered almonds
1 cup raisins

1. Beat the butter, sugar, applesauce, eggs and vanilla  together for a few minutes… it is hard to get a good fluffy normal cookie looking dough with the applesauce, but continue on… it will work out I promise!

2. Mix in the shredded carrot

3. Stir together all your dry ingredients and slowly add them to the wet mixture… mix together until all combined. The dough is pretty sticky and if this bothers you… stir in another 1/2 cup of flour or pop the dough into the fridge for a bit (after the next step).

4. Stir in the raisins and the almonds until evenly combined

5. Bake rounded balls of dough at 350 for about 10 minutes… this is produce a soft, chewy and moist cookie but if you want to leave it in another minute or 2 they will dry out a tad more.

6. Let them cook on a rack or the pan for a bit… they will set up more after they cool. Don’t seal these up right away because they will continue to soften if they are tightly sealed… let these babies breathe a little while.

Cookie attributes: moist, soft and slightly sweet tasting but not overly “sugary”. Enough cookie to call it a cookie but with some healthy flair! 🙂

My test cookie going into the oven…. I wanted to see if it would totally flatten out like a pancake or actually hold its shape.

image

It baked nicely…. what a cute cookie with a little orange flair. I don’t see a raising anywhere though. Are raisins shy?

image

Here is a plate ready for my guys to consume in a few minutes…

image

They passed the test from us here… what do you think?

🙂
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Happiest of Wednesdays to you all!

 

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