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IMG_9608pinI made these for dessert last night and they went over really well. I adjusted the original recipe to fit our family’s particular dietary restrictions, and they turned out perfectly! It’s like carrot cake and oatmeal cookies all rolled into one.  The recipe is adapted from Amy’s Healthy Baking.


Allergy Free Oatmeal-Carrot cookies

(gluten free, egg free, refined sugar free, dairy free)

 Makes a little over a dozen cookies.  

  • 1 c instant oats (or rolled oats put through the blender for 10 seconds) make sure you level off your measuring cup with a knife. If you have more than the exact amount, your cookies will fall apart.
  • ¾ c gluten free flour (I used sorghum flour) Make sure to level off your cup just like with the oats.
  • 1 ½ tsp baking powder
  • 2 tsp ground cinnamon
  • 1/4 tsp salt
  • 2 tbsp coconut oil, melted
  • 1 chia seed egg replacement (1 Tbs chia seed mixed with 3 Tbs water and left to stand until gelled)
  • 1 tsp  vanilla extract
  • 1/4 c. honey (I added a little bit of stevia extract powder to taste, also)
  • 1/4 c. water (the original recipe calls for a full 1/2 cup of honey and no water– but I don’t like to use that much sugar, even if it is natural. However, my cookies turned out a tiny bit dry, and I think using the full amount of honey would have remedied that)
  • ¾ c  grated carrots (about 2 medium-large carrots)
  • 1/4 c. raisins
  1. In a medium bowl, mix oats, flour, cinnamon, salt and baking powder until combine.
  2. In a second bowl, combine coconut oil, chia seed ‘egg’, vanilla, honey, and water.
  3. Combine wet and dry ingredients, stirring until just incorporated. You don’t want to overstir!
  4. Fold in carrots and raisins. Chill your dough for half an hour (if you chill it longer, spread plastic wrap over the top of the dough itself).
  5. Preheat your oven to 325°F.
  6. On a lined baking sheet, shape  balls of dough and flatten into cookies. They will retain their size and shape while cooking.
  7. Bake for 12-15 minutes.
  8. Cool on the pan for about 15-20 minutes before transferring onto a wire rack to finish cooling.
  9. Store in an airtight container. They’ll keep for about a week if you don’t eat them all first!


Like this recipe? Check out some of the other allergy-free deliciousness I’ve posted!


Paleo lemon bars

sugar cookies

Gluten free spritz sugar cookies

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Gluten free banana bread