These carrot cake cookies are the perfect blend of sweet, moist, and flavorful, delivering the classic taste of carrot cake in a healthy, portable form. They’re vegan, gluten-free, and perfect for a wholesome snack or dessert!
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Ingredients:
1 cup grated carrots
1 cup rolled oats
1/2 cup almond flour
1/4 cup maple syrup
1/4 cup raisins
1/4 cup chopped walnuts
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
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Directions:
1. Preheat Oven:
Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix Ingredients:
In a large mixing bowl, combine:
Grated carrots
Rolled oats
Almond flour
Maple syrup
Raisins
Walnuts
Cinnamon
Nutmeg
Salt
Stir until all ingredients are evenly incorporated.
3. Form Cookies:
Using a cookie scoop or spoon, shape the dough into small balls.
Place them evenly spaced on the prepared baking sheet.
4. Flatten:
Gently press each ball with the back of a spoon to flatten slightly.
5. Bake:
Bake for 12-15 minutes, or until the edges are golden brown and the cookies are firm to the touch.
6. Cool:
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
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Nutritional Info (Per Cookie):
Calories: 120 kcal
Carbs: 16g
Protein: 2g
Fat: 5g
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Why You’ll Love These Cookies:
1. Wholesome Ingredients: Packed with carrots, oats, and almond flour for a nutrient-rich snack.
2. Allergen-Friendly: Naturally gluten-free, vegan, and dairy-free.
3. Easy and Quick: Only 30 minutes from start to finish.
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Tips for the Best Carrot Cake Cookies:
Grate Fresh Carrots: Use freshly grated carrots for maximum moisture and flavor.
Customize Mix-Ins: Swap raisins for dried cranberries or chocolate chips, or add shredded coconut for extra texture.
Store: Keep cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Enjoy these delightful cookies for breakfast, a midday snack, or dessert. They’re proof that indulgence can also be nutritious! #BakingFun