Description
These Carrot Cake Cookies are a delightful twist on classic carrot cake, combining wholesome ingredients like grated carrots, rolled oats, almond flour, and warm spices. Sweetened naturally with maple syrup and studded with raisins and walnuts, these cookies offer a moist, flavorful treat that’s perfect for snack time 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 the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Mix the ingredients: In a large mixing bowl, combine the grated carrots, rolled oats, almond flour, maple syrup, raisins, chopped walnuts, cinnamon, nutmeg, and salt. Stir well until all components are evenly incorporated into a cohesive dough.
- Shape the cookies: Using a cookie scoop or spoon, portion the dough into 12 evenly sized cookies. Place them onto the prepared baking sheet, spacing them slightly apart, and gently flatten each cookie with the back of a spoon to encourage even baking.
- Bake the cookies: Bake in the preheated oven for 12 to 15 minutes, or until the edges turn golden brown and the cookies feel firm to the touch.
- Cool the cookies: Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely, which helps maintain their texture and prevents sogginess.
Notes
- You can substitute walnuts with pecans or almonds for a different nutty flavor.
- For extra sweetness, drizzle a little more maple syrup on top before baking.
- Ensure the cookies are completely cooled before storing to maintain their texture.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Oats used are rolled oats; quick oats may alter the texture slightly.
