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Carrot Oatmeal Bites


Although these "bites" are in the shape of a cookie, they actually taste more like a granola bar. They aren't super sweet but they're the perfect portable snack to pop in your gym bag for a pre-workout pick-me-up. Since they're made with coconut oil instead of milk, they have the added benefit of being vegan approved. This recipe is a variation on one I stumbled across on an organic food blog called Chiot's Run. I changed a few of the ingredients to suit my taste buds. I'm anxious to play around with different dried fruit and nut combinations the next time I make a batch.

* Makes 2 dozen cookies
3 Weight Watchers Points per serving (approx.)

1 cup white whole wheat flour
1 teaspoon baking powder
1 cup old fashioned rolled oats (not instant)
1/2 teaspoon kosher salt
1 teaspoon cinnamon
2/3 cup chopped walnuts
1 cup shredded carrots
1/4 cup crystalized ginger, chopped
1/4 cup raisins
1/2 cup maple syrup, room temperature
1/2 cup coconut oil, warmed until just melted (I microwaved on low for about 45 seconds to melt)
1 teaspoon fresh ginger, finely grated

  • Preheat oven to 375 degrees and line two baking sheets with parchment paper. 
  • In a large bowl, whisk together the flour, baking powder, oats, salt and cinnamon. Add the nuts, carrots, crystalized ginger, and raisins.
  • In a separate small bowl, use a whisk to combine the maple syrup, melted coconut oil and fresh ginger. 
  • Pour the liquid ingredients into the flour mixture and stir until just combined.
  • Using a cookie scoop (or your hands), form the dough into balls and drop onto the baking sheet. Bake one sheet at a time for 10-15 minutes until the bites are golden brown on the top and bottom.

Tips & Tricks

  • The coconut oil solidifies quickly, so warm it up just before it's time to add to the recipe.
  • Leftovers can be stashed in the freezer.


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