These delicious cookies are gluten, dairy and egg free, low in sugar and packed with nutritious oats and carrots! A great way to get the kids into the kitchen cooking!
If there’s one sure way to get my kids interested in the food their eating it’s to get them into the kitchen cooking, baking and making up a storm!
These days with so much food coming straight from packets and cartons it’s really important to teach our children basic cooking skills and to show them how easy it can be to create delicious meals and snacks from simple fresh ingredients.
Organix have created these fantastic tips sheets full of brilliant advice for getting busy in the kitchen with your kids!
I find it so rewarding spending just a few minutes a day in the kitchen with my children. Sure, it doesn’t always go to plan and it can sometimes be a bit stressful, especially if you are in a hurry to get dinner on the table! But seeing the joy on their faces when they produce something of their own is just priceless and anything that gets them away from the tv or tablet has to be a good thing!
This week my daughter has been home from school with chicken pox. She was really bored so rather than watch another cartoon on tv we had some fun in the kitchen baking her favourite cookies – these really delicious Carrot Cake Cookies! They are so easy to make, although they do require some adult help putting them in and out of the oven. Otherwise they are perfect for little chefs and make a really tasty afternoon snack.
The cookies are gluten, dairy and egg free so they are perfect for families dealing with food allergies. They are also packed with nutritious oats and carrots and are much lower in sugar than store-bought cookies.
If you try this recipe please do let me know what you think. Or tag me in a picture on Facebook, Twitter or Instagram. You can also share your own tips, recipes and pics of cooking with the kids using the hashtag #nojunkjourney!
- 125g / 4oz coconut oil, melted
- 50g / 2 oz sugar
- ½ tsp vanilla extract
- 125g / 4.5oz gluten free plain flour
- 125g / 4.5oz rolled oats (use certified gluten free if necessary)
- ¼ tsp bicarbonate of soda
- ½ tsp cinnamon
- 1 large carrot, grated
- To decorate: icing sugar and water
- Preheat the oven to 160c / 320f and line two cookie trays with parchment paper.
- Add the melted coconut oil, sugar and vanilla extract to a large bowl and mix.
- Add in the the flour, rolled oats, bicarbonate of soda and cinnamon. Mix well with a spoon or use an electric whisk.
- Finally add in the grated carrot and stir with a spoon.
- Roll the dough into 12-14 equal sized balls and divide them between the two trays. Press each dough ball down with the back of a spoon and shape into a round cookie shape.
- Bake in the oven for 15-20 minutes until starting to brown.
- Remove from the oven and transfer to a wire rack to allow to cool completely.
- The decoration is optional but if you would like to add it simply mix a little icing sugar and water together and drizzle or pipe it onto the cookies.
- The cookies will keep in an airtight container for up to 3 days.
DISCLOSURE: THIS POST HAS BEEN PUBLISHED IN CONJUNCTION WITH ORGANIX AND I HAVE BEEN COMPENSATED FOR MY TIME INVOLVED IN THE CAMPAIGN. ALL VIEWS AND OPINIONS ARE HOWEVER MY OWN.