Moist, flavorful, and naturally sweetened cookies that capture the essence of a classic carrot cake in every bite.
Ingredients
- Carrots: 1 cup finely grated carrots (squeeze out excess moisture for better texture).
- Oats: 1 cup rolled oats (old-fashioned oats).
- Flour: 1/2 cup almond flour (adds protein and a soft crumb).
- Sweetener: 1/4 cup pure maple syrup or honey.
- Mix-ins: 1/4 cup raisins or chopped walnuts.
- Binding & Fat: 2 tbsp melted coconut oil or almond butter.
- Leavening: 1/2 tsp baking powder.
- Spices: 1 tsp ground cinnamon, 1/2 tsp vanilla extract, and a pinch of salt.
Instructions
- Preheat & Prep: Preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the oats, almond flour, baking powder, cinnamon, and salt.
- Combine Wet Ingredients: Add the maple syrup (or honey), melted coconut oil (or nut butter), and vanilla extract to the dry mixture. Stir until well combined.
- Fold in Carrots: Fold in the grated carrots and raisins until they are evenly distributed. Tip: Let the dough sit for 5 minutes so the oats can absorb some of the moisture.
- Shape the Cookies: Use a tablespoon or a small cookie scoop to place portions of dough onto the baking sheet. Flatten them slightly with your fingers, as these cookies don’t spread much while baking.
- Bake: Bake for 12–15 minutes or until the edges are lightly golden.
- Cool: Allow the cookies to cool completely on the baking tray before moving them; this helps them set and stay moist.
Pro Tips for Content Creators:
- The Look: For a “gourmet” finish, drizzle a little melted white chocolate or a light cream cheese glaze over the top.
- Storage: These stay fresh in an airtight container for up to 3 days, or you can freeze them for a quick grab-and-go snack.
