2 Gooey Cookies

If you’ve ever wanted to try out some unique cookie recipes, you’ve come to the right place. Both of these cookies combine super simple, nutrient-dense ingredients and can be whipped up in no time. If you’re a fan of slightly undercooked cookies (fresh out of the oven taste or no-bake cookies too) you’ll be a fan of these recipes.

Cinnamon Tahini Cookies

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Tahini! The answer to my peanut butter-deprived taste buds! It’s sesame butter, and although a little plain, a little maple syrup or honey added to it makes it delicious (on toast, in oatmeal…and in cookies!)

Credit goes to the original recipe which can be found here.

Ingredients:

  • 1/2 cup tahini
  • 1/4 cup maple syrup
  • 1 tsp vanilla
  • 2 tsp cinnamon
  • 3/4 cup oats
  • 1/2 cup chopped walnuts
  • dash of sea salt

Instructions:

  • Prepare a baking sheet by lining it with parchment paper, preheat oven to 350 degrees
  • Combine the tahini, maple syrup, cinnamon and vanilla in a bowl
  • Next, add the rest of the ingredients and stir thoroughly (feel free to add any other mix-ins such as dried fruit, chocolate chip, etc)
  • Wet your hands and then mold about 2 tbsp-worth of dough into a cookie-shape, then place on baking sheet (about 8 small cookies)
  • Bake for about 12 mins and let cool for at least 10 mins
  • Pop these cookies into the fridge to harden them a bit more and enjoy

Carrot Cake Oatmeal Cookies

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Yes! These cookies actually taste like the carrot cake we all know and love. The only thing missing is that amazing cream cheese frosting, but these are so yummy I promise you won’t miss it that much.

Yield: 10-15 cookies

These cookies are slightly altered but basically follow amyshealthybaking version.

Ingredients:

  • 1 cup instant oats (I used no name large flake and did not process them as I like chunky oats)
  • 3/4 cup whole wheat flour
  • 1 1/2 tsp baking powder
  • 2 tsp ground cinnamon (this is a carrot cake must, so I jacked this up to about 3)
  • 1/8 tsp salt
  • 2 tbs melted coconut oil
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 cup maple syrup (honey or agave nectar sub.)
  • 3/4 cup grated carrots (about one medium-sized carrot)

Instructions:

  • In a small bowl, whisk the oats, flour, baking powder, cinnamon, and salt together, set aside
  • In a medium bowl, whisk together the melted coconut oil, egg, and vanilla (then stir in the maple syrup until combined)
  • Add the dry mixture to the wet bowl; stirring just until mixed, fold in the carrots
  • Chill the dough in the fridge for at least 30 minutes, preheat the oven to 325 (I used convection) and line a baking sheet with parchment paper
  • After having chilled, drop the dough into about 15 (I did about 10, so they were larger) rounded scoops on the baking sheet, bake for 12-15 minutes
  • The cookies will seem slightly undercooked, but this consistency makes them so really delicious, so let them cool and continue baking on the sheet for 15 minutes minimum before putting them onto a rack
  • These cookies last for a long time (at least, in the fridge, not within eyesight) so store them there for about a week and enjoy them cold or room temperature

Nutrition:

Carrots:

  • a study found that current smokers who did not consume carrots had three times the risk of developing lung cancer compared to those who ate carrots more than once a week
  • high in beta-carotene, correcting Vitamin A deficiencies to help with vision health
  • a serving provides 210% of the average adult’s daily need of Vitamin A

Coconut Oil:

  • about 90% of the fats in this are saturated, but don’t be afraid, these ones contain medium chain triglycerides, differing from the fats found in cheese for example (which are long chain) and differ from how they are metabolized, coconut oil fat goes directly to the liver from the digestive tract to be used as quick energy
  • a worldwide superfood, evident in the people of Tokelauans who eat more than 60% of their calories from coconuts and are the biggest consumers of saturated fat in the world) they have amazing health and have no evidence of heart disease
  • the fatty acids and how they are metabolized can reduce your hunger, so more satisfaction
  • it appears to be effective in reducing abdominal fat
  • make sure you get organic, virgin coconut oil and not refined
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