Carrot Oatmeal Orange Cookies
Carrot Oatmeal Orange Cookies are a delicious and healthy cookie that can be easily made at home. They are packed with flavor and nutrients, making them the perfect snack or dessert.
Carrot Oatmeal Orange Cookies are a delicious and healthy cookie that can be easily made at home. They are packed with flavor and nutrients, making them the perfect snack or dessert.
- garå›ä‡ orzechã³w wå‚oskich
- szczypta soli
- 1 szklanka på‚atkã³w owsianych zwykå‚ych (110 g) z czeg
- 1 marchewka (100 g)
- 1/2 szklanki wiã³rkã³w kokosowych (45 g)
- 1 jajko
- 1 czubata å‚yå¼ka oleju kokosowego (30 g) albo maså‚a
- 1 duå¼a å‚yå¼ka miodu (25 g)
- 1 å‚yå¼eczka cynamonu
- 1 å‚yå¼eczka startej skã³rki pomaraå„czy
- trochä™ soku z pomaraå„czy (30 ml)
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Piekarnik nagrzac do 170C.
- Olej przelozyc do naczynka i wstawic na chwile do piekarnika w celu rozpuszczenia. Jesli miód jest bardzo twardy, mozna go rozpuscic z olejem.
- W misce rozbeltac jajko. Dodac starta marchewke, rozpuszczony olej kokosowy i miód, cynamon, sól, skórke z pomaranczy, sok i wymieszac.
- Dodac platki, kokosa, polamane orzechy i dokladnie wymieszac.
- Z 2 lyzek masy uformowac kulki (dobrze docisnac), rozplaszczac i ukladac na blasze wylozonej papierem do pieczenia. Gdyby nie chcialy sie formowac- chwile odczekac, a gdyby bylo bardzo suche, dodac wiecej soku z pomaranczy.
- Piec przez ok. 20-25 minut w 170C, az do przyrumienienia.
- Po wyjeciu z piekarnika troche ostudzic na blasze, nastepnie przelozyc na kratke do calkowitego ostygniecia. Mozna udekorowac rozpuszczona biala czekolada z pomarancza lub lukrem pomaranczowym.
- Przechowywac szczelnie zamkniete, najlepsze sa pierwszego dnia.
Why won't these dense oat mounds hold their shape on the baking sheet? Rolling them requires firmly compressing the mixture between your palms to force the shredded carrots and rolled oats into cohesive disks, relying on the egg and honey as structural binders. Resting the dough for five minutes allows the dry oats to absorb excess moisture if the mixture feels too crumbly to manage.
Shredding the carrot on the finest microplane grater prevents large, rigid vegetable pieces from disrupting the structural integrity of the baked cookie. Combining the coconut oil and honey in a small heatproof bowl inside the 170 degrees Celsius oven during preheating melts them safely without requiring a separate saucepan on the stovetop.
Baking these drop treats takes 20 to 25 minutes at 170 degrees Celsius until the edges turn properly golden brown. Leaving the hot trays on a wire cooling rack rather than moving them immediately prevents the bottoms from sweating and becoming soggy.
Consuming this batch on the first day guarantees optimal texture, as the moisture from the grated carrots softens the oats over extended storage periods. Storing leftovers in an airtight container preserves their remaining structure for subsequent days.
