April 13, 2014

(Flourless & Butterless) Carrot Cake Cookies with Cream Cheese Glaze

Just because we're spring cleaning our diets doesn't mean that we have to deprive ourselves of the things that we love!  I had a few hours to myself between my little sous chef's dance recital and violin concert this weekend, so I decided to fool around with some ingredients and make healthy cookies that I can treat myself to throughout the week.  I came up with these flourless and butterless cookies that include goodies like oats, shredded carrot, flaked coconut, wheat germ, and walnuts.  They are delicious, delightfully chewy, and not overly sweet.  When paired with the cream cheese glaze, they are just dreamy.  These healthy, guilt-free cookies are so easy to make and can be ready for you to indulge in, in under 20 minutes!  They would be a great option for breakfast on-the-go, too!  

Note:  These cookies will maintain the exact shape that you place them on the baking sheet, so use your fingers to form them into your desired shape.

Yields approximately 16 cookies, depending on the size you make them

  • 3 large eggs
  • 1/4 c fat free milk
  • 1/4 c plus 2 tbsp dark brown sugar, packed 
  • 1 1/2 tbsp honey 
  • 1 tsp pure vanilla extract 
  • 2 c quick cooking oats 
  • 1/4 c sweetened coconut flakes 
  • 1/4 c walnuts, chopped 
  • 1 1/2 c shredded carrot (about 3 large carrots)
  • 1 tbsp wheat germ 
  • 1/4 tsp ground cinnamon 
  • Pinch salt 

Cream Cheese Glaze Ingredients:

  • 2 tbsp butter, room temperature
  • 2 oz cream cheese, room temperature
  • 1/2 tsp pure vanilla extract
  • 1/2 c confectioners' sugar


Preheat oven to 350 degrees.

In a large bowl, beat together the eggs, milk brown sugar, honey and vanilla until smooth.  Stir in the oats, coconut flakes, walnuts, carrot, wheat germ, cinnamon and salt until well combined.
Drop by large spoonfuls on a greased baking sheet.  These cookies will maintain the shape that you place them on the baking sheet, so use your fingers to form them into desired shape.  

Bake for 13 to 17 minutes, or until the bottoms turn golden brown.  Allow the cookies to cool for 3 minutes before removing.  

Make the cream cheese glaze.  In a small bowl, stir together the butter, cream cheese, vanilla and confectioners' sugar until smooth and creamy.  Drizzle the glaze over the cookies.


No comments:

Post a Comment

I would love to hear from you! :)

Featured in: