Description
These oatmeal cookies are soft, chewy, and hearty, made with healthy ingredients.
Ingredients
- 1 medium carrot (peeled and chopped into small chunks)
- 3 large Medjool dates (pitted)
- 1 medium ripe banana (sliced)
- 1 cup old fashioned oats
- 1/4 cup chopped walnuts
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon freshly grated nutmeg
- 1/8 teaspoon salt
Instructions
Preheat oven to 350° F (177°C). Line a medium baking sheet with parchment paper and set aside.
Add the chopped carrot and dates into a food processor, process for a few seconds until the dates are finely chopped.
Add the remaining ingredients and pulse about 5 times, just until combined—be careful not to over-process. Then remove the blade and give the mixture a good stir to make sure everything is evenly incorporated.
Using an ice cream scoop, portion about ¼ cup of dough for each cookie and place them evenly spaced on the prepared baking sheet. Then, using the back of a flat spoon (or your fingers), gently press each dough ball into a ½-inch-thick disc.
Bake for 25–30 minutes, until the edges are deep golden brown. Transfer the pan to a wire rack and let the cookies cool completely.
Notes
- These cookies will not be crispy; they are meant to be soft, chewy, and hearty.
- Store any leftovers in an airtight container for up to one day at room temperature, or refrigerate/freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg