Healthy Honey Carrot Cookies Recipes
HONEY CARROT COOKIES
Not sure how healthy they are but they do have carrots in them so how bad can they be LOL ..this is a web photo of carrot cake cookies but they look like mine - I was digi cam-less for a while
Provided by Tonya Conca
Categories Cookies
Time 25m
Number Of Ingredients 9
Steps:
- 1. 1. Cream together butter and honey. Add eggs, and beat well. Blend in vanilla, and lemon extracts.
- 2. 2. In a separate bowl, sift together the flour, baking powder and salt. Gradually add the dry ingredients to creamed mixture, and mix well. Stir in carrots.
- 3. 3. Drop by teaspoon on greased baking sheets. Bake at 375 degrees F (190 degrees C) for 15 minutes and cool on racks.
HEALTHIER CARROT OATMEAL COOKIES
This makes a relatively healthy, cake-like cookie that is a bit like a mix between carrot cake and oatmeal cookies. I adjusted a few different recipes to use less sugar and more oats and carrots so that I don't feel too bad eating these for breakfast (which I can't resist)!
Provided by CAMILLEELISE
Categories 100+ Breakfast and Brunch Recipes
Time 35m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line 2 cookie sheets with parchment paper.
- Combine honey and coconut oil in a large bowl; beat with an electric mixer until creamy. Add carrots and eggs and mix well.
- Sift flour, baking powder, cinnamon, nutmeg, baking soda, and salt together in a large bowl. Add to the wet ingredients and mix until well combined. Mix in oats, raisins, and walnuts until well distributed.
- Drop large spoonfuls of dough 2 inches apart onto the prepared cookie sheets and flatten with a fork, if desired.
- Bake in the preheated oven until tops are a golden color, about 15 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 199 calories, Carbohydrate 29.4 g, Cholesterol 13.6 mg, Fat 8.8 g, Fiber 2 g, Protein 3.1 g, SaturatedFat 5.6 g, Sodium 91.5 mg, Sugar 16.3 g
HEALTHY HONEY CARROT COOKIES
As part of the 'Zaar World tour, I was looking for dessert recipes suitable for Rosh Hashanah. The original caome from allrecipes.combut I've made a number of changes to make this moist and tender cookie not only healthier but more tasty. These are so good, you'll love them holiday or no holiday. Kids will especially love them and you'll enjoy sneaking a little veggie into their afternoon snack.
Provided by justcallmetoni
Categories Drop Cookies
Time 33m
Yield 36 cookies, 18 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Cream together butter, applesauce and honey. Add eggs, and beat well. Blend in vanilla and lemon extracts.
- In a separate bowl, sift together the flours, baking powder and salt. Gradually add the dry ingredients to creamed mixture, and mix well.
- Stir in carrots.
- Prepare baking sheets with a quick shot of cooking spray. Drop by teaspoon on baking sheets. Bake 15-18 minutes and cool on racks.
Nutrition Facts : Calories 111.1, Fat 3, SaturatedFat 1.7, Cholesterol 18.5, Sodium 134.3, Carbohydrate 19.7, Fiber 1.4, Sugar 8.2, Protein 2.1
HONEY-GLAZED CARROTS
Honey enhances the natural sweetness of carrots in a four-ingredient side dish you can have ready in 25 minutes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 6
Number Of Ingredients 4
Steps:
- In 2-quart saucepan, place carrots in 1 inch of water. Heat to boiling; reduce heat to low. Cover; simmer 10 to 15 minutes or until tender. Drain well.
- Add honey and butter to carrots in saucepan. Cook, stirring frequently, until butter is melted and carrots are glazed. Sprinkle with nutmeg.
Nutrition Facts : Calories 80, Carbohydrate 13 g, Cholesterol 5 mg, Fat 1/2, Fiber 2 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 40 mg, Sugar 9 g, TransFat 0 g
ROLLED HONEY CARROT COOKIES
I got this from Cooks.com. Posted on request by Akikobay, for a rolled carrot cookies instead of drop type. Prep type includes chill time. Yield is a guess.
Provided by WaterMelon
Categories Dessert
Time 1h40m
Yield 96 cookies
Number Of Ingredients 7
Steps:
- Combine honey, egg, oil, cinnamon and carrots in a large bowl.
- Combine flour and baking powder; add to carrot mixture.
- Mix together.
- Dough will be stiff.
- Chill at least 1 hour before rolling dough to 1/8- 1/4 inch thick and cutting out your favorite shapes with floured cookie cutters or knives.
- Bake at 325 degrees for 8 to 10 minutes or until the bottoms are lightly browned.
- Cool on rack before storing.
Nutrition Facts : Calories 29.5, Fat 1.3, SaturatedFat 0.1, Cholesterol 2.2, Sodium 18.7, Carbohydrate 4.1, Fiber 0.7, Sugar 0.2, Protein 0.8
HONEY ROASTED CARROTS
Simple. Easy. Delicious.
Provided by FrackFamily5 CA->CT
Categories Side Dish Vegetables Carrots
Time 50m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Place the whole carrots into a baking dish, and drizzle with olive oil. Mix until the carrots are completely covered with olive oil. Pour on the honey, then season to taste with salt and pepper; mix until evenly coated.
- Bake in the preheated oven until just tender, or cooked to your desired degree of doneness, 40 minutes to 1 hour.
Nutrition Facts : Calories 203.9 calories, Carbohydrate 29.1 g, Fat 10.4 g, Fiber 3.5 g, Protein 1.2 g, SaturatedFat 1.4 g, Sodium 124 mg, Sugar 23.2 g
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- Place a rack in the center of your oven and preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, whisk together the oats, oat flour, flaxseed, baking powder, cinnamon, ginger, nutmeg, and salt. Add the carrots, walnuts, and raisins. With a rubber spatula, stir to combine.
- In a separate medium bowl, briskly whisk together the honey, applesauce, coconut oil, and vanilla extract. If your coconut oil resolidifies, pop the mixture in the microwave for a few seconds, then stir until smooth. Pour the liquid mixture into the oat mixture and fold in by hand, just until combined. The dough will be thick, wet, and sticky.
- With a large cookie scoop or 1/4 cup measure, portion the dough by 1/4 cupfuls onto the prepared baking sheet, leaving 2 inches of space between each. Carefully flatten each cookie to be about 3/4 inch thick. If the dough is sticking to your hands, wet your palms slightly to make the process easier.
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- Use a small cookie scoop and drop by tablespoonful on prepared baking sheet. Gently flatten with your hand. Bake for 9-11 minutes or until golden brown around the edges. Cool cookies for a few minutes on the baking sheet before transferring to a wire rack to finish cooling.
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