Did you pull some carrots out of the garden and are wondering what to do with them? We recently tried and loved this healthy carrot cake cookie recipe.
We made some changes to the original recipe from amyshealthybaking.com, like subbing almond flour instead of gluten free flour for a less grainy texture and, of course, we added some organic raisins, our dad’s favourite.
We hope you enjoy these healthy cookies, they didn’t last longer than 2 days in our house. In fact, we only had one cookie left to take a photo!
INGREDIENTS
1 cup gluten free oats
3/4 cup almond flour
1.5 teaspoons baking powder
2 teaspoons ground cinnamon
Pinch of salt
2 tablespoons melted coconut oil
1 large organic egg
1 teaspoon vanilla extract
1/2 cup pure maple syrup
3/4 cup grated carrots
1/4 cup organic raisins
INSTRUCTIONS
1. In a small bowl, combine oats, almond flour, baking powder, cinnamon and salt.
2. In a separate bowl, whisk together the coconut oil, egg, vanilla extract, and maple syrup. Add in the flour mixture and stir until combined.
3. Gently fold in the carrots and raisins.
4. Chill the dough for 30-60 minutes.
5. Once the dough is chilled, preheat the oven to 325 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.
6. Roll the cookies into 14 round balls and place evenly on the baking sheet. Flatten slightly using a spoon or spatula.
7. Bake for 13 minutes. Transfer to a cooling rack.
8. Once cool, enjoy!