In honor of Easter (and some shredded carrots in my fridge that needed to be used), I decided to create a healthy carrot cake dessert of some sort. My original idea was to make muffins, but then I had a craving for cookies. So, Carrot Chia Oatmeal Cookies were born. And y’all, they are good. Not too sweet, but not overly carroty. They don’t contain refined sugar either. Decadent and healthy is a win in my book. AND since the cream cheese frosting on carrot cake is the best part, I created a cream cheese dipping sauce to dunk these bad boys in (and it also doesn’t have sugar!).
So, I have ZERO Easter decorations up, but you better believe I’ve been thinking about the Easter eats for weeks. I mean, eating is the best part of anything, amirite? Okay, obviously, Jesus is the most important part of this holiday, but you know what I am saying.
I’m just going to be honest here, and admit that I’m not the biggest carrot cake fan. Hence, why the cream cheese frosting is my favorite part. So, when I set out to make these cookies, I wasn’t really expecting to love them. Boy, was I wrong. I CANNOT STOP EATING THEM. I’m actually about to make another batch as we speak.
Carrot Chia Oatmeal Cookies
Grab your food processor and a cookie sheet or two. Go ahead and preheat your oven to 400°. Spray the cookie sheets with cooking spray (I use coconut oil).
Now, take 1 cup of rolled oats and place in your food processor. Blend until you get a flour consistency. Then, add in the shredded carrots and blend until the carrots are in tiny pieces. At this point, add in the rest of the ingredients (except the last 1/2 cup of oats). Blend it all up until everything is mixed together. The last thing you will do is fold in the 1/2 cup of rolled oats. Do not blend with the food processor, just stir it in.
It’s time to bake ’em up. Pour about 2 tablespoons of the mixture per cookie placing them about 2 inches apart on the cookie sheet. I had to use two cookie sheets. Bake for 15 minutes.
While the cookies are baking, make the cream cheese sauce. Take 1/2 cup whipped cream cheese. I like the whipped because it is easier to manipulate, but regular is fine also. Add 1/4 cup almond milk (or half and half) and whisk until it is creamy.
Last thing you need to do is EAT THEM. As a dessert, or snack, or even breakfast.
P.S I buy my chia seeds at Trader Joe’s or Thrive Market. From my experience, these two places offer the cheapest prices.
I hope y’all have an amazing Easter weekend. Let us rejoice for He has risen!
- 1 1/2 cups rolled oats
- 1 cup shredded carrots
- 1/2 cup unsweetened almond milk
- 1/4 cup maple syrup
- 1/4 cup applesauce
- 2 tablespoons chia seeds
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- Cream Cheese Sauce:
- 1/2 cup whipped cream cheese
- 1/4 cup unsweetened vanilla almond milk
1. Preheat oven to 400.
2. Blend 1 cup of oats in a food processor until it is a flour consistency.
3. Add shredded carrots to the food processor and blend until the carrots are in tiny pieces.
4. Add in the rest of the ingredients (except for the last 1/2 cup oats). Blend until everything is mixed together well.
5. Pour 1/4 cup of the mixture per cookie on a greased cookie sheet, making sure to leave about 2 inches between each cookie.
6. Bake for 15 minutes.
Cream Cheese Sauce: Whisk together the cream cheese and almond milk until creamy and smooth.