This weekend Drew and I watched the 2004 BBC miniseries North & South together (guess whose idea that was). It’s a wonderful adaptation of an Elizabeth Gaskell novel and reminds me of a more class-conscious Pride & Prejudice set about 50 years later in an industrial town. Also, the main character’s hat is wonderful and kind of makes me wish fancy hats were still a big deal. Anyway, I would recommend it – it’s available on Netflix and Youtube!
These Healthy(-ish) Chocolate Chip Carrot Cake Cookies are decadent and tasty, but gain a little extra nutritional value from rolled oats and whole wheat flour so you don’t have to feel too bad about eating a few after scrumptious Easter meal. I love how this recipe makes only 15 cookies. You can easily scale it up if you’re looking to cater to the extended family this Easter. But as a part of a two-person household, I appreciate a dessert recipe that doesn’t leave Drew and I with tons cookies!
- • 1 cup rolled oats
- • ¾ cup whole wheat baking flour (measured properly* to ensure the cookies don't dry out)
- • 1½ teaspoons baking powder
- • 1½ teaspoons ground cinnamon
- • ⅛ teaspoon salt
- • 2 tablespoons unsalted butter, melted and allowed to cool slightly
- • 1 large egg
- • 1 teaspoon vanilla extract
- • ½ cup maple syrup
- • ¾ cup grated carrots (about one medium carrot)
- • ½ cup chocolate chips
- In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt.
- In a large bowl, whisk together the butter, egg, and vanilla. Stir in the maple syrup until well incorporated. Slowly add in the flour mixture, stirring until just incorporated. Fold in the grated carrots and chocolate chips. Cover the dough with plastic wrap and chill for at least 30 minutes.
- Preheat the oven to 325º. Line a baking sheet with a silpat or parchment paper.
- Drop the cookie dough into 15 rounded scoops on the baking sheet. Bake at 325º for 12-15 minutes. Let the cookies cool on the baking sheet for 15 minutes before transferring to the wire rack.
* How to properly measure flour while baking
Adapted from Amy’s Healthy Baking