Ingredients
Scale
- 1 cup grated carrots (about 2 medium)
- 1/2 cup pumpkin puree (not pie filling)
- 1/4 cup maple syrup (or honey for non-vegan option)
- 1/4 cup unsweetened applesauce
- 1/2 cup rolled oats
- 1/2 cup whole wheat flour (or gluten-free all-purpose flour)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon baking powder
- Pinch of salt
- Optional: 1/4 cup chopped walnuts or pecans
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper, ensuring it covers the entire surface for easy removal.
- In a large mixing bowl, combine the grated carrots, pumpkin puree, maple syrup, and unsweetened applesauce. Stir everything together thoroughly until the mixture is well-incorporated and smooth.
- In a separate medium bowl, whisk together the rolled oats, whole wheat flour, ground cinnamon, ground nutmeg, ground ginger, baking powder, and a pinch of salt. If using, add the optional chopped walnuts or pecans to this dry mixture.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix; a few lumps are fine. The dough should be thick and slightly sticky.
- Using a tablespoon or small cookie scoop, drop rounded spoonfuls of the mixture onto the prepared baking sheet. Leave about 1 inch of space between each chew. Gently flatten each chew slightly with the back of a spoon to form uniform disc shapes.
- Bake for 20-25 minutes, or until the carrot pumpkin chews are firm to the touch and their edges are lightly golden brown. Baking time may vary depending on your oven and the size of your chews.
- Remove the baking sheet from the oven and let the chews cool on the sheet for 5 minutes. This allows them to firm up before transferring. Then, carefully transfer them to a wire rack to cool completely. They will become chewier as they cool.
Notes
Storage: Store leftover chews in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For longer storage, freeze them in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag for up to 2 months. Variations: For an extra boost of flavor and healthy fats, add a tablespoon of coconut oil to the wet ingredients. You can also mix in dried cranberries or golden raisins for additional chewiness and sweetness. For a gluten-free option, ensure your rolled oats are certified gluten-free and use almond flour or a gluten-free all-purpose blend.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Healthy Snack
- Method: Baking
- Cuisine: American, Healthy
Nutrition
- Serving Size: 3 chews
- Calories: 180
- Sugar: 12g
- Sodium: 100mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg