Description
These Carrot Cake Cookies bring all the cozy flavors of traditional carrot cake into soft, chewy cookies that are naturally sweetened and full of texture. Packed with grated carrots, oats, warm spices, and crunchy walnuts, they’re perfect for breakfast, snack time, or a wholesome dessert. Each bite delivers the essence of carrot cake in a nutritious, portable form—no frosting required.
Ingredients
- 1 cup grated carrots
- 1 cup rolled oats
- ½ cup almond flour
- ¼ cup maple syrup
- ¼ cup raisins
- ¼ cup chopped walnuts
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Mix the ingredients: In a large mixing bowl, add the grated carrots, rolled oats, almond flour, maple syrup, raisins, chopped walnuts, cinnamon, nutmeg, and salt. Stir everything together until the mixture is evenly combined and forms a thick dough.
- Shape the cookies: Using a spoon or cookie scoop, scoop out even portions of dough and place them on the prepared baking sheet. Leave some space between each cookie.
- Flatten: Use the back of a spoon or your fingers to gently flatten each dough ball into a round cookie shape, as they will not spread much during baking.
- Bake: Place the tray in the preheated oven and bake for 12–15 minutes, or until the edges are golden brown and the cookies are firm to the touch.
- Cool: Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
Tips & Notes
- Use finely grated carrots for a softer texture and even mixing.
- For extra sweetness, add a few more raisins or a splash of vanilla extract.
- These cookies store well in an airtight container at room temperature for up to 3 days or refrigerated for up to 1 week.
Recipe Summary
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 cookies
- Calories: 120 kcal per cookie
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