Galletas de avena y zanahoria (6 g de proteína, saludables)

Estos Galletas de avena y zanahoria are simple and healthy cookies made with wholesome ingredients that make a great breakfast with over 6 grams of protein and 3 grams of fiber, but with no oil, no eggs, no dairy, and no refined sugar.

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I love making healthier versions of classic cookies and I love oatmeal cookies, like my Galletas de avena saludables, but I also love anything with a carrot flavor, like my Pastel De Zanahoria Y Pan De Plátano.

While I have the full recipe just below, don’t miss all my tips further down, including ingredient swaps, process shots, and baking tips.

Galletas de avena y zanahoria

Estos Galletas de avena y zanahoria are simple and healthy cookies made with wholesome ingredients that make a great breakfast with over 6 grams of protein and 3 grams of fiber, but with no oil, no eggs, no dairy, and no refined sugar.

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Tiempo de preparación: 10 minutos minutos

Tiempo de cocción: 15 minutos minutos

Tiempo Total: 25 minutos minutos

Curso: Desayuno

Tipo de cocina: American

Porciones: 12 galletas

Calorías: 203.1 kcal

Escrito por Carine Claudepierre

Modo de cocciónEvita que tu pantalla se oscurezca

1x2x3x

Ingredientes

Habitual de Estados Unidos – Métrico

• ▢ 1 taza de Grated Carrot
• ▢ ⅓ taza de salsa de manzana - (nota 2)
• ▢ ½ taza de Mantequilla de almendras - (nota 3)
• ▢ ½ taza de Jarabe de arce - (nota 4)
• ▢ 1 cucharadita de Canela
• ▢ ¼ cucharadita de Jengibre
• ▢ 1 cucharadita de Extracto de vainilla
• ▢ 2 tazas de Avena rápida - (nota 1)

Opcional

• ▢ ¼ cucharadita de Salt
• ▢ ⅓ taza de Nueces - chopped, (note 5)
• ▢ ⅓ taza de Pasas secas

Instrucciones para la impresión en alta definición

• Precaliente el horno a 180 °C (350 °F).
• Line two large baking sheets with parchment paper. Lightly oil it with cooking oil spray. Set aside.
• In a mixing bowl, add grated carrots, applesauce, almond butter, maple syrup, cinnamon, ginger, and vanilla extract.
• Stir with a wooden spoon until consistent.
• Fold in the quick oats, chopped walnuts, dried raisins, and salt.
• Stir again until it forms a moist sticky cookie dough. Set it aside for 10 minutes to allow the oat fiber to absorb the liquid and firm up the dough.
• Stir again a few times, and form 12 even cookie dough balls. I like to slightly oil my hands to roll the dough as it's messy and sticky. Place each ball on the prepared cookie sheet leaving two inches of space between them.
• Oil a square of parchment paper, place the oiled side on top of the cookie dough ball and press with something flat to flatten the cookie evenly. I am using the back of a measuring cup, but a smooth bottom glass works too. Press into a 0.2-inch thick cookie so the edges and top will crisp more and the center stays moist.
• Bake the cookies in the center rack of the oven for 18-22 minutes at 350 °F (180 °C) until golden-brown on the edges.
• Let them cool down on the baking sheet for 20 minutes at room temperature, without touching the cookies. They firm up as they cool down.

Notas

notas 1: I don’t recommend rolled oats, it makes the cookie dough fragile and it doesn’t firm up well. That’s why I recommend a finer version of oats called quick oats. You can also make it yourself, pulse rolled oats a few times in a food processor to form a thinner texture, and use them in the recipe as quick oats. Use gluten-free certified oats if needed.

notas 2: Or mashed banana.

Nota 3: Any nut butter works, including unsalted peanut butter, cashew butter, or sunflower seed butter for a nut-free option.

notas 4: Any syrup works, apple syrup adds an extra apple flavor, but feel free to use maple syrup or agave syrup.

Nota 5: Or chopped pecans, almonds, or sunflower seeds for a nut-free option.

Almacenamiento: Store the cookies in the fridge, in an airtight container for up to 4 days, or freeze in Ziploc bags for up to 1 month.

Modo horno: Yo uso el modo de convección forzada. Si tienes que usar el modo convencional, te recomiendo aumentar la temperatura en 15 °C (25 °F). El tiempo de horneado debería ser el mismo, pero podría tardar unos minutos más.

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Nutrición

Servicio: 1galleta | Calorías: 203.1kcal | Carbohidratos: 25.7g | Proteína: 6.3g | Grasa: 9.3g | Grasa saturada: 0.8g | Grasa poli-insaturada: 3.7g | Grasa monosaturada: 4g | Sodio: 59.5mg | Potasio: 230.3mg | Fibra: 3.2g | Azúcar: 9.9g | Vitamina A: 1813.3IU | Vitamina C: 0.9mg | Calcio: 71.5mg | Hierro: 1.9mg | Magnesio: 71.2mg | Fósforo 184.4mg | Zinc: 0.9mg

Ingredientes y sustituciones

You only need a few wholesome ingredients for this recipe. Here’s how to pick and swap them.

• Grated Carrot – It brings moisture and a subtle sweetness, plus a boost of vitamin A and fiber.
• salsa de manzana – This adds moisture and natural sweetness. Mashed banana also works fine.
• Mantequilla de almendras – It provides healthy fats, protein, and binding properties. You can also use unsalted peanut butter, cashew butter, or sunflower seed butter for a nut-free option.
• Jarabe de arce – It sweetens the cookies naturally. Apple syrup or agave syrup are fine too but avoid crystal sugars.
• Canela – Esto le añade un toque cálido y dulce de especias.
• Jengibre – It brings a subtle spicy note.
• Extracto de vainilla – Para dar sabor.
• Avena rápida – These provide structure and fiber. I don’t recommend swapping for rolled oats or steel-cut oats.
• Nueces – They contribute a nutty flavor and crunch. Chopped pecans, almonds, or sunflower seeds also work.
• Pasas secas – These add sweetness and chewiness. You can also use dried cranberries.

How to Make Carrot Oatmeal Cookies

If you prefer pictures over text, here’s how to make these cookies in a few photos.

Shred the carrot and add the liquid ingredients and spices on top. Combine the batter.

Pour the quick oats and all the other dry ingredients.

Stir until the mixture is well combined.

Form cookie dough balls and space them out on a baking sheet.

Flatten the cookies with the back of a flat measuring cup.

Bake the carrot oatmeal cookies for 18-22 minutes at 350 °F (180 °C).

Consejos de repostería de Carine

Let me share a few more tips for the very best cookies.

• Impulso de proteína – Swap the walnuts for hemp hearts or seeds to increase the protein content.
• Variaciones de sabor – Replace the dried raisins with chopped nuts, seeds, or chocolate chips for different flavors.
• Fruit Substitute – Use mashed banana instead of applesauce to change the cookie’s flavor profile.
• Opción sin frutos secos – Swap almond butter with peanut butter, cashew butter, or sunflower seed butter, and replace walnuts with sunflower seeds.
• Oat Texture – Quick oats are essential for the cookie’s structure. If you don’t have them, pulse rolled oats in a food processor until they are finely chopped but not flour.
• Masa pegajosa – Lightly oil your hands to make rolling the sticky dough easier.
• Espesor uniforme – Use a flat-bottomed glass or measuring cup to press the cookies to an even thickness for consistent baking.
• Tiempo de enfriamiento – Allow the cookies to cool completely on the baking sheet to firm up before handling.

Más recetas de galletas de avena

Galletas de avena con mantequilla de cacahuete

Galletas de avena de 4 ingredientes

Galletas de avena de 3 ingredientes

Galletas de avena y batata