Carrot Cake Cookies - Loaded with Fiber

Looking for a slightly sweet, healthy treat? These cookies are the perfect answer. Feel free to substitute almond flour for the oat bran and leave out the currants if desired. Also, very delicious with some shredded coconut!

Makes 8 to 12 Cookies

1/4 cup olive oil, avocado oil, or melted butter

1/4 cup coconut sugar

2 eggs

1 cup oat bran

1/2 cup ground flax

1/2 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon ground ginger

1/4 cup currants

¼ cup chopped walnuts

3/4 cup shredded carrots

Preheat oven to 350.

Line a baking sheet with parchment paper.

Cream together the oil, sugar, and eggs.

Stir together oat bran, ground flax, baking soda, cinnamon, and ground ginger in a medium-size bowl.

Combine oil mixture with the dry mixture, then stir in currants, walnuts, and carrots. Add to oat bran mixture and mix well.

Scoop batter into walnut-sized mounds onto the prepared baking sheet. Press mounds down to flatten cookies just a bit.

Bake for about 20 minutes until slightly browned. Allow to cool on baking rack completely.


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