Rocket Fuel: Carrot Cake Cookies

This humble yet delicious cookie can get you back to firing on all cylinders.


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It’s amazing how something as simple as a homemade cookie can help turn your engine on again when it seems like you’re running on fumes. About 75 percent of the calories in each cookie come from carbs, so they can definitely power up your working muscles. Off the bike, I’m not opposed to topping a cookie or two with a slick of cream cheese when a snack craving strikes.

Chilling the mixture helps the oats soak up some moisture so they don’t flatten like a pancake during baking. To prevent dry and crumbly cookies, level off measurements of oats and flour with the flat side of a knife so you don’t add too much. To quickly raise the temperature of an egg, place it in a bowl of warm water for about 5 minutes.

Game Changers

  • Use oats labeled “gluten-free”
  • Swap out all-purpose flour for oat flour or 1-to-1 gluten-free flour blend
  • Use cinnamon instead of allspice
  • Replace maple syrup with honey or agave syrup

Carrot Cake Cookies

  • Serves: 7
  • Prep time: 20 minutes

Ingredients

  • 1 cup quick-cook oats
  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground allspice
  • 1 teaspoon ground ginger
  • ¼ teaspoon salt
  • 1 large egg at room temperature
  • 2 tablespoons coconut oil or unsalted butter, melted and cooled slightly
  • 1 teaspoon vanilla extract
  • ½ cup pure maple syrup
  • ¾ cup grated carrot (about 1 medium)
  • 1⁄3 cup dried currants

Directions

  1. Step 1

    In a large bowl, stir together oats, flour, baking powder, allspice, ginger, and salt. In a separate bowl, whisk together egg, oil or butter, and vanilla. Stir in maple syrup. Add wet ingredients to dry ingredients and fold in carrots and currants. Chill mixture for about 30 minutes.

  2. Step 2

    Preheat oven to 325°F and line a baking sheet with parchment paper or a baking mat. Drop about 14 heaping spoonfuls of batter on the baking sheet, leaving about 1 inch between cookies. Bake for 12 to 15 minutes, or until cookies are still slightly moist to the touch in the center. Cool on baking sheet for a few minutes before cooling completely on wire racks.

  3. Step 3

    Chill up to 5 days and transport in small zip-top bags.



Adapted from Rocket Fuel: Power-Packed Fuel for Sports and Adventure by Matthew Kadey, RD with permission of VeloPress.