Description
These Carrot Cake Cookies offer a delightful twist on the classic carrot cake, combining grated carrots, warm spices, and wholesome ingredients into a chewy, flavorful cookie that’s perfect for a healthy snack or dessert.
Ingredients
Dry Ingredients
- 1 cup rolled oats
- 1/2 cup almond flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup grated carrots
- 1/4 cup maple syrup
Add-ins
- 1/4 cup raisins
- 1/4 cup chopped walnuts
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Ingredients: In a large mixing bowl, combine the grated carrots, rolled oats, almond flour, maple syrup, raisins, chopped walnuts, cinnamon, nutmeg, and salt. Stir thoroughly until all ingredients are evenly distributed.
- Form Cookies: Using a cookie scoop or a spoon, scoop out the dough to form 12 evenly sized cookies. Place them onto the prepared baking sheet and gently flatten each cookie slightly with the back of a spoon to help them bake evenly.
- Bake: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges turn golden brown and the cookies feel firm to the touch.
- Cool: Remove the baking sheet from the oven and let the cookies cool for 5 minutes on the sheet before transferring them to a wire rack to cool completely, allowing them to set perfectly.
Notes
- Ensure the carrots are finely grated to help the cookies hold together better.
- For added moisture and flavor, you can substitute some raisins with dried cranberries or chopped dates.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These cookies are naturally gluten-free using almond flour and oats; ensure oats are certified gluten-free if necessary.
