Oatmeal Cookies with Carrots, Nuts, and Seeds

Ingredients

• 50g (1.7 oz) raisins
• 150g (5.3 oz) oatmeal

• –
  • 1 tbsp sunflower seeds
  • 1 tbsp sesame seeds
  • Cinnamon (to taste)
• –
  • Nutmeg (to taste)
  • 50g (1.7 oz) walnuts, chopped
  • 150g (5.3 oz) carrots, grated
• –
  • 3 tbsp butter, melted
  • 1-2 tbsp honey
  • 1 egg
• Pumpkin seeds (for decoration)

Directions

1. Preheat the oven:
   • Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.

1. –
   1. Mix the dry ingredients:
      • In a large bowl, combine 150g oatmeal, 1 tbsp sunflower seeds, 1 tbsp sesame seeds, 50g chopped walnuts, cinnamon, and nutmeg. Stir until well mixed.
   2. Prepare the wet ingredients:
      • –
        • In a separate bowl, whisk 1 egg. Add 3 tbsp melted butter, 1-2 tbsp honey (depending on desired sweetness), and the 50g raisins. Stir well to combine.
   3. Add the carrots:
      • Fold in the 150g grated carrots into the wet mixture.
2. –
   1. Combine wet and dry ingredients:
      • Gradually add the dry ingredients to the wet mixture, stirring until fully combined and a dough forms.
   2. Shape the cookies:
      • –
        • Using a tablespoon, scoop out portions of the dough and shape them into cookies. Place them on the prepared baking tray, leaving space between each cookie. Press a few pumpkin seeds on top of each cookie for decoration.
   3. Bake:
      • Bake in the preheated oven for 15-20 minutes, or until the edges turn golden brown.
3. Cool and serve:
   • Let the cookies cool on the tray for 5 minutes, then transfer to a wire rack to cool completely before serving.

Serving Suggestions:

• –
  • Enjoy with a glass of cold milk or your favorite plant-based alternative.
• –
  • Pair with a cup of tea or coffee for a delightful afternoon snack.
  • Serve with yogurt or cottage cheese for a healthy breakfast option.
  • Pack them in lunchboxes as a nutritious treat.
• Crumble over ice cream or Greek yogurt for added texture.

Enjoy.