Healthier Carrot Cake Cookies
Healthier Carrot Cake Cookies might be just the hor d'oeuvre you are searching for. This recipe serves 15 and costs 51 cents per serving. One portion of this dish contains about 4g of protein, 11g of fat, and a total of 172 calories. 303 people were impressed by this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. It is perfect for Easter. A mixture of almond meal, honey, baking soda, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Cookie Monster Cooking. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. Overall, this recipe earns a solid spoonacular score of 50%. Similar recipes include A “healthier” Carrot Cake, Healthier Carrot Cake Cheesecake, and healthier carrot cake cupcakes and cinnamon cream cheese frosting.
Servings: 15
Ingredients:
1 cup whole wheat pastry flour OR 1 cup almond meal*
½ teaspoon baking powder
¼ teaspoon baking soda
1 medium carrot, shredded
3 tablespoons melted coconut oil**
½ teaspoon ground cinnamon
½ cup ground flaxseed
¼ teaspoon ground nutmeg
¼ cup plus 2 tablespoons honey
2 tablespoons pure maple syrup
1 cup old-fashioned oats
¼ cup chopped pecans
¼ cup raisins
½ teaspoon sea salt
¼ cup unsweetened applesauce
¼ cup unsweetened coconut flakes (or shredded coconut)
1 teaspoon vanilla extract
Equipment:
baking paper
baking sheet
whisk
bowl
oven
wire rack
Cooking instruction summary:
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.In a large bowl, whisk together the whole wheat pastry flour (or almond meal), oats, flaxseed, baking powder, baking soda, cinnamon, nutmeg and sea salt. In a medium bowl, whisk together the maple syrup, honey, applesauce, coconut oil and vanilla extract. Add the wet ingredients to the bowl with the dry and mix until just combined. Gently fold in the raisins, coconut, pecans and shredded carrot.Scoop about 1 ½ to 2 tablespoons of dough and drop onto the prepared cookie sheet (I used my large cookie scoop). Gently flatten the cookies slightly. You can space them pretty close together as they won’t really spread while baking. Bake for about 11 to 13 minutes, until lightly golden brown. Remove from the oven and let cool directly on the baking sheet for 10 minutes. Transfer to a wire rack to cool completely.
Step by step:
1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.In a large bowl, whisk together the whole wheat pastry flour (or almond meal), oats, flaxseed, baking powder, baking soda, cinnamon, nutmeg and sea salt. In a medium bowl, whisk together the maple syrup, honey, applesauce, coconut oil and vanilla extract.
2. Add the wet ingredients to the bowl with the dry and mix until just combined. Gently fold in the raisins, coconut, pecans and shredded carrot.Scoop about 1 ½ to 2 tablespoons of dough and drop onto the prepared cookie sheet (I used my large cookie scoop). Gently flatten the cookies slightly. You can space them pretty close together as they won’t really spread while baking.
3. Bake for about 11 to 13 minutes, until lightly golden brown.
4. Remove from the oven and let cool directly on the baking sheet for 10 minutes.
5. Transfer to a wire rack to cool completely.
Nutrition Information:
covered percent of daily need
