These bites have less saturated fat and the nutritional value increased.


100g Porridge oats
80g wholemeal flour
1tsp bicarbonate of soda
1 tsp ground cinnamon
50g melted butter
1 egg
1 tsp vanilla extract
75ml honey
100g peeled, grated carrots
50g sultanas/raisins
50g walnuts, chopped
For the drizzle:

25g cream cheese
1tbsp lemon juice
1tbsp maple syrup

Combine the oats, flour, bicarbonate of soda and cinnamon in a bowl. In a separate bowl, mix the melted butter, egg, vanilla extract and honey. Add in the carrots, sultans and walnuts, mix until combined. Then add the carrot mix to the flours and oats and stir. Chill for 30 minutes.
Preheat the oven to 180oC.
Spoon 15-20 heaped tablespoons of the dough onto the baking sheet, then flatten with the back of a spoon. Chill again for 5 minutes.
Bake for 15-20 minutes until cooked and golden. Leave to cool slightly before transferring them to a wire rack and allow to cool completely.
To make the drizzle, combine the cream cheese, lemon juice and maple syrup. Using a teaspoon, drizzle over a little mixture on each cookie. Will last in an airtight container for up to three days.