Carrots are a rich source of vitamin C and vitamin A, an anti-inflammatory vitamin required for the development of white blood cells and the maintenance of healthy mucous membranes, a critical component of the immune system. Using all the orange zest adds flavour, dietary fibre and vitamin C. Rolled oats have a low glycemic index (GI) and work alongside the B-group vitamins found in wholemeal flour to support sustained energy levels and help to fight fatigue.
Prep time 15 minutes
Cook time 15 minutes
Vegetarian suitable, Nut Free
- 1 ½ cups wholemeal flour
- 1 cup quick rolled oats
- ½ cup brown sugar
- 1 tsp ground cinnamon
- 1 orange, zested and juiced
- 2 carrots, finely grated
- 1 egg, whisked
- ¼ cup of extra virgin olive oil
- ¾ cup low-fat cream cheese
- 1 tbsp maple syrup
How to make
1. Pre-heat oven to 180°C/160°C fan-forced and line two large baking trays with non-stick paper.
2. In a large mixing bowl, combine the flour, rolled oats, brown sugar, cinnamon and a pinch of salt. Mix well.
3. In a small jug, add the orange zest, carrot, egg and olive oil. Whisk to combine and then pour into the dry mix. Mix well to combine all ingredients. Place 24 heaped teaspoons of mixture on the trays and place in the refrigerator to firm for 30 minutes. Bake the trays in the oven for 10 minutes, or until golden. Set aside to cool.
4. Meanwhile, prepare the icing. Place the cream cheese, maple syrup and two teaspoons of orange juice in a medium mixing bowl. Using an electric beater, beat until smooth, add a little further orange juice if required. To assemble, spread the icing over the flat side of 12 of the biscuits, sandwich together with the remaining 12.
Want to make it gluten-free? Simply swap the wholemeal flour to gluten-free flour and swap the rolled oats for almond meal.
Leftover cookies can be stored in an airtight container in the refrigerator for up to three days.
We recommend grating the carrots with the smallest size grate on the grater. Finer shredded pieces of carrot work best for this recipe.
- sugars, total
- saturated fat
| 6.9 g