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We’ve reached the end of our 4 Weeks to Fill Your Freezer Challenge! Thank you so much to all who have participated. I hope your freezer is overflowing and that you can spend the next month enjoying the fruits of your labor.
Our last recipe of the series is Carrot Cake Cookies. These cookies are much different than the cookie dough I made earlier- they’re actually healthy and don’t make as many!
These cookies are filled with good ingredients- white whole wheat flour, oats, maple syrup… these are healthy enough that you can enjoy for breakfast too!
You start by mixing together the dough, and then put it in the fridge for about a half hour. The dough is really soft and sticky and you want to be able to handle it a little.
Once the dough hardens up some, scoop them out onto a cookie sheet and bake, and you’ve got some super delicious cookies to enjoy!
Allison actually really likes these. Maybe it’s because they’re cookies, but she doesn’t even mind the fact that there are shredded carrots in them. In fact, she brags that she can see better after eating them (I told her carrots give her better eyesight).
These are probably best stored in the fridge. If you want to freeze them, put them on a cookie sheet lined with parchment paper and set them in the freezer. When you’re ready to eat one, just pull one out and let it sit for a few minutes; no need to defrost!
Once again, thank you so much for participating in this challenge with me. I’d love to hear how you did- make sure to leave a comment and let me know!
- 1 cup rolled oats
- 3/4 cup white whole wheat flour
- 1 1/2 teaspoons cinnamon
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon salt
- 2 tablespoons butter, melted
- 1 egg
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1 small carrot, shredded
- In a medium bowl, mix together the oats, flour, cinnamon, baking powder, and salt.
- In another bowl, mix together the butter, egg, maple syrup, and vanilla extract. Pour the flour mixture in and stir until just combined.
- Fold in the carrots, and place the bowl in the fridge for about 30 minutes.
- Preheat the oven to 325 degrees.
- Using a cookie scoop, place the dough on a cookie sheet lined with parchment paper, and press down slightly to flatten. Bake for 12-15 minutes.
Recipe adapted from Amy's Healthy Baking.
To freeze, put the cookies on a sheet lined with parchment paper and place in the freezer, then transfer to a freezer bag. When ready to eat, take one out and let thaw for a few minutes.
Other Posts in “4 Weeks to Fill Your Freezer” Series
–4 Weeks to Fill Your Freezer Week 1- Breakfast
–Whole Wheat Waffles (Day 1)
–Banana Bread Baked Oatmeal (Day 2)
–Breakfast Burrito Packs (Day 3)
–Morning Glory Muffins (Day 4)
–Healthy Breakfast Sausage Balls (Day 5)
–4 Weeks to Fill Your Freezer Challenge Week 2- Lunch
–Freezer Ham and Cheese Pockets (Day 6)
–Slow Cooker Mexican Burritos (Day 7)
–Pepperoni Pizza Pockets (Day 8)
–Santa Fe Chicken Frozen Lunches (Day 9)
–Cream Cheese Chicken Chimichangas (Day 10)
–4 Weeks to Fill Your Freezer Week 3- Dinner
–Freezer Friendly Baked Penne (Day 11)
–Turkey Chili (Day 12)
–Freezer Sloppy Joes (Day 13)
–Slow Cooker Chicken Fajitas (Day 14)
–Red Chicken Enchiladas (Day 15)
–4 Weeks to Fill Your Freezer Week 4- Snacks/Dessert
–Peanut Butter Energy Bites (Day 16)
–Cinnamon Banana Muffins (Day 17)
–Pumpkin Chocolate Chip Bread (Day 18)
–Freezer Chocolate Chip Cookies (Day 19)
–Carrot Cake Cookies (Day 20)