Description
Delightfully moist and flavorful carrot cake cookies made with wholesome ingredients like grated carrots, rolled oats, almond flour, and naturally sweetened with maple syrup and raisins. These cookies are spiced with cinnamon and nutmeg, making them a perfect healthy treat for any time of day.
Ingredients
Scale
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 the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure the cookies don’t stick during baking.
- Mix Ingredients: In a large mixing bowl, combine grated carrots, rolled oats, almond flour, maple syrup, raisins, chopped walnuts, cinnamon, nutmeg, and salt. Stir thoroughly until all ingredients are evenly incorporated.
- Form the Cookies: Using a cookie scoop or spoon, shape the dough into 12 evenly sized balls. Place them spaced out on the prepared baking sheet and gently flatten each cookie slightly with the back of a spoon to promote even baking.
- Bake: Place the baking sheet in the oven and bake the cookies for 12 to 15 minutes, or until the edges turn golden brown and the cookies feel firm to the touch.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes to set. Then transfer them to a wire rack to cool completely before serving or storing.
Notes
- You can substitute walnuts with pecans or leave out nuts for a nut-free version.
- Ensure carrots are finely grated for better texture and binding.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Optional: Add a sprinkle of shredded coconut or a few chocolate chips for extra flavor.
