After a long, dark winter, spring is here at last. This also means that summer is right around the corner. Ever year I’m surprised at how quickly the time passes, and this year, I’m not letting a chance to get swimsuit-ready pass me by. I know that cutting out sweets is not the route to go. I’m never going to advocate going cold-turkey when slimming down. The best solution? Making the cookie more nutritious and filling.
This whole-wheat cookie packed with whole-grains and shredded carrot turns my afternoon indulgence into a filling snack. One is enough to get me from lunch to dinner and I’m less likely to grab a candy bar. Goodbye winter weight, hello summer skirts!
Whole-Wheat Oatmeal, Chocolate Chip, and Carrot Cookies
Adapted from Mad Hungry
Makes 22 Cookies
3/4 cup whole-wheat flour
1/2 teaspoon baking soda
3/4 teaspoon coarse salt
8 tablespoons (1 stick) unsalted butter, softened
6 tablespoons superfine sugar
6 tablespoons light brown sugar
1 large egg
1/2 teaspoon pure vanilla extract
1/4 teaspoon water
1 cup rolled oats
1 cup grated carrot, from about 1 large carrot
6 ounces semisweet chocolate chips
In a small bowl, combine the flour, baking soda, and salt. Stir to combine with a whisk.
In the bowl of a stand mixer, combine the butter and sugar. Beat on medium-high speed until fluffy, about 3 minutes. Scrape down the sides of the bowl with a spatula.
Add the egg, vanilla and water. Beat on low speed until well incorporated. Scrape down the sides of the bowl with a spatula.
Add the dry ingredients and mix on low speed to combine. Add the oats, carrot, and chocolate chips. Mix on low speed until combined.
Chill the dough in the refrigerator for 15 minutes, or up to 1 hour. 20 minutes before baking, preheat the oven to 375 degrees F. Line two rimmed baking sheets with parchment paper.
Using a tablespoon measure, scoop rounded spoonfuls of the dough and roll between your palms to make a round ball. Press lightly to create a flat top.
Bake for 10-12 minutes, or until golden brown. Let cool on a cooling rack.