Carrot
1 · medium, about 100 g after trimming
Community recipe
Soft carrot and oat cookies
Gently sweet cookies made with grated carrot, oats and butter. They stay soft in the middle with lightly golden edges. One batch makes 12 cookies.
- Prep
- 30 min
- Cooking
- 25 min
- Total
- 55 min
- Servings
- 6
- Difficulty
- Easy
- Category
- Baking, Snack
Histamine assessment
Suitable for histamine intolerance
All matched ingredients are rated as suitable.
Ingredients
Each ingredient is compared with the food database and manually checked.
Suitable
oats
100 g · fine rolled oats, plain and without additivesRice flour
80 g · finely milled, pure rice flourButter
60 g · sweet cream butter, softenedSugar (cane, white)
3 tbsp · levelTable salt
1 pinchWater
2 tsp · as needed to bring the dough togetherMethod
- 1
Step 1
Heat the oven to 180 °C, or 160 °C fan. Line a baking tray with baking paper. Trim the carrot and grate it finely.
- 2
Step 2
Cream the softened butter and sugar together. Stir in the carrot, oats, rice flour and salt. Leave for 15 minutes so the oats can absorb the moisture.
- 3
Step 3
Squeeze a little mixture in your palm. If it falls apart, add up to 2 tsp water, a little at a time. The mixture should hold together but remain soft and slightly sticky.
- 4
Step 4
Divide into 12 pieces. With damp hands, shape into cookies about 1 cm thick on the tray, leaving small gaps between them.
- 5
Step 5
Bake for 20 to 25 minutes, until the edges are lightly golden and the surface no longer looks wet. Cool on the tray for 10 minutes, then carefully transfer to a rack. Allow 2 cookies per serving.
Author tip
Choose sweet cream butter and plain oats without flavourings. Let the cookies firm up on the baking tray. Enjoy them fresh and freeze any extra portions once cool. Choose ingredients that suit your own tolerance too.