Description
Delight in these wholesome Carrot Cake Cookies that combine the warm flavors of cinnamon and nutmeg with nutritious ingredients like grated carrots, rolled oats, and walnuts. Sweetened naturally with maple syrup and studded with raisins, these soft and chewy cookies offer a healthier twist on a classic carrot cake in a convenient, handheld form.
Ingredients
Scale
Dry Ingredients
- 1 cup grated carrots
- 1 cup rolled oats
- 1/2 cup almond flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Wet Ingredients
- 1/4 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 even baking.
- 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 components are evenly distributed and form a consistent dough.
- Shape Cookies: Using a cookie scoop or spoon, portion the dough into 12 evenly sized cookies. Place them spaced apart on the prepared baking sheet and gently flatten each cookie slightly with the back of a spoon for even cooking.
- Bake the Cookies: Bake in the preheated oven for 12-15 minutes, or until the edges turn golden brown and the cookies feel firm to the touch, indicating they are cooked through.
- Cool Down: Remove the baking sheet from the oven and allow the cookies to cool for 5 minutes on the sheet to set. Then transfer the cookies to a wire rack to cool completely before serving, which helps maintain their texture.
Notes
- You can substitute almond flour with oat flour for a different texture.
- For a nut-free version, omit walnuts or replace with sunflower seeds.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Optional: Add a drizzle of cream cheese frosting for an extra indulgent treat.
