Description
Delight in these wholesome Carrot Cake Cookies that combine the warm spices of cinnamon and nutmeg with the natural sweetness of carrots and raisins. Made with almond flour and rolled oats, these cookies offer a nutritious twist on a classic favorite, perfect for a healthy snack or dessert.
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 Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking and ensure even baking.
- Combine Ingredients: In a large mixing bowl, add the grated carrots, rolled oats, almond flour, maple syrup, raisins, chopped walnuts, cinnamon, nutmeg, and salt. Mix thoroughly until all the ingredients are evenly combined into a consistent dough.
- Form Cookies: Using a cookie scoop or spoon, portion out the dough into 12 equal-sized balls. Place each cookie on the prepared baking sheet and gently flatten them with the back of a spoon to form a cookie shape.
- Bake Cookies: Place the baking sheet in the preheated oven and bake for 12 to 15 minutes. Watch for the edges to turn golden brown and for the cookies to feel firm to the touch, indicating they are fully baked.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely, allowing them to set and develop their texture.
Notes
- You can substitute walnuts with pecans or almonds based on preference.
- Make sure to grate the carrots finely for better texture and easier mixing.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For extra sweetness, drizzle a little extra maple syrup over the cookies before baking.
