About a year ago, I ran across Paula Dean's Loaded Oatmeal Cookie recipe. Of course I had to make them gluten and dairy free, but they where the best oatmeal cookies I ever had. Then I started thinking about how to make them healthier. I added grated carrots since the cookies already had a carrot cake type taste, removed the flour, added flax meal, protein powder, and more nuts and seeds. My wife and I can't stop eating these. Enjoy.
1 cup oil or butter (I use coconut oil)
1 cup sugar (I use Erythritol)
1-1/2 cup brown sugar (I use coconut palm sugar)
1/2 cup milk (I use almond milk)
2 eggs
1 tsp. salt
1 tsp. baking powder
1-1/2 tsp. ground ginger
1-1/2 tsp. ground nutmeg
1-1/2 tsp. ground cinnamon
1 tsp. ground allspice
1/2 tsp. ground cloves
1-1/2 tsp. vanilla extract
1-1/2 tsp. butter extract (not needed if you use butter)
1-1/2 cup ground flax meal
1 cup protein powder (I used organic brown rice protein)
4 cups finely grated carrots
2 cups coarsely chopped walnuts
1 cup shelled sunflower seeds
1 cup toasted flax seeds
1 cup shelled hemp seeds (hemp hearts)
3 cups oats (I use gluten free oats)
Add the first 4 ingredients and beat well. Add the salt, spices and extracts and beat again. Add the flax meal and protein powder and mix well (start mixer very slow or you will have protein powder everywhere). Add the final ingredients and mix well. Roll into balls about the size of golf balls, and flatten out to about 1/4" thick with wet fork (plastic fork works best). Bake at 350 degrees F for 17 to 19 minutes. Makes about 100 cookies.
Chocolate Variation - add 1 cup of cocoa or carob powder, and eliminate the ginger, allspice, cloves and nutmeg.
1 cup oil or butter (I use coconut oil)
1 cup sugar (I use Erythritol)
1-1/2 cup brown sugar (I use coconut palm sugar)
1/2 cup milk (I use almond milk)
2 eggs
1 tsp. salt
1 tsp. baking powder
1-1/2 tsp. ground ginger
1-1/2 tsp. ground nutmeg
1-1/2 tsp. ground cinnamon
1 tsp. ground allspice
1/2 tsp. ground cloves
1-1/2 tsp. vanilla extract
1-1/2 tsp. butter extract (not needed if you use butter)
1-1/2 cup ground flax meal
1 cup protein powder (I used organic brown rice protein)
4 cups finely grated carrots
2 cups coarsely chopped walnuts
1 cup shelled sunflower seeds
1 cup toasted flax seeds
1 cup shelled hemp seeds (hemp hearts)
3 cups oats (I use gluten free oats)
Add the first 4 ingredients and beat well. Add the salt, spices and extracts and beat again. Add the flax meal and protein powder and mix well (start mixer very slow or you will have protein powder everywhere). Add the final ingredients and mix well. Roll into balls about the size of golf balls, and flatten out to about 1/4" thick with wet fork (plastic fork works best). Bake at 350 degrees F for 17 to 19 minutes. Makes about 100 cookies.
Chocolate Variation - add 1 cup of cocoa or carob powder, and eliminate the ginger, allspice, cloves and nutmeg.
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