These carrot cookies are the definition of a nutritious and delicious snack. They’re both satisfying and gut-loving, packed with beta glucan fibre from the oats, natural sweetness from the whole dates, and polyphenols from carrots and pecans.
Ingredients
Cookies:
- 1 very ripe banana (approx 100g)
- 6 Medjool dates, pitted and roughly chopped
- 50ml extra virgin olive oil
- 2 tsp vanilla extract
- 1 carrot, grated (approx 140g prepped)
- 60g pecan nuts
- 75g jumbo oats
- 75g wholemeal flour
Optional frosting:
- 150g thick yogurt, we've used Bio&Me vanilla kefir yoghurt
- 1 date mixed with 2 tbs hot water (or 1tbs honey)
- 1 tbsp chopped pecans or mixed seeds
Method
- Preheat oven to 180°C / 160°C fan / gas mark 4, and grease two baking trays.
- Place the banana and 6 dates in a food processor along with the oil, half the oats and wholemeal flour, and vanilla. Blitz for approx 1 minute until you have a paste.
- Squeeze the grated carrot in a clean cloth to remove the excess moisture before placing in a mixing bowl, along with the pecan nuts, remaining whole oats and wholemeal flour, and the contents of the food processor. Stir well to combine into a thick mix.
- Spoon the mixture onto the baking trays, making approximately 18 cookies and gently smooth it into flat rounds using the back of the spoon.
- Place in the oven and bake for 25-30 minutes until golden brown on the outside. Transfer to a wire rack and leave to cool completely.
- To make the optional frosting, combine the yoghurt with the date paste (or honey) and add 1-2 tsp to the top of the cookies, or sandwich two together. Sprinkle with optional chopped pecans or mixed seeds.
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