Why You’ll Love This Recipe
If you’re a fan of carrot cake but want something that’s easier to enjoy on the go, these Carrot Cake Cookies are the perfect solution. They’re packed with wholesome ingredients like oats, almond flour, and grated carrots, making them a healthier alternative to traditional cookies while still providing all the familiar flavors of a classic carrot cake. These cookies are gluten-free, naturally sweetened with maple syrup, and feature a satisfying balance of spices that make every bite feel like a cozy treat. Whether you’re snacking, serving at a party, or sharing with friends, these cookies are sure to impress.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
- 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 cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon salt
Directions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine grated carrots, rolled oats, almond flour, maple syrup, raisins, walnuts, cinnamon, nutmeg, and salt. Mix until well combined.
- Using a cookie scoop, form the dough into cookies and place them on the prepared baking sheet. Flatten each cookie slightly with the back of a spoon.
- Bake for 12-15 minutes, or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Servings and Timing
- Servings: 12 cookies
- Prep Time: 15 minutes
- Cooking Time: 15 minutes
- Total Time: 30 minutes
Storage/Reheating
Store your Carrot Cake Cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, they can be stored in the fridge for up to 1 week. To reheat, simply microwave them for 10-15 seconds or warm them up in the oven at 300°F (150°C) for 5-7 minutes to bring back their freshness.
FAQs
1. Can I use a different type of flour instead of almond flour?
Yes, you can substitute almond flour with gluten-free all-purpose flour or oat flour. Keep in mind that the texture may vary slightly.
2. Can I use honey instead of maple syrup?
Absolutely! Honey is a great substitute for maple syrup, though it will slightly alter the flavor.
3. Are these cookies gluten-free?
Yes, these Carrot Cake Cookies are naturally gluten-free since they use almond flour and oats.
4. Can I add other mix-ins, like coconut flakes?
Yes! Feel free to add coconut flakes, or even chopped dates, cranberries, or other dried fruits for a personalized twist.
5. How do I store these cookies for longer periods?
To store for longer periods, you can freeze the cookies in a single layer, then transfer them to a sealed container or freezer bag for up to 3 months.
6. Can I make the dough ahead of time?
Yes, you can prepare the dough ahead of time and store it in the fridge for up to 24 hours before baking. Just let it come to room temperature before scooping and baking.
7. Can I skip the raisins or walnuts?
Yes, if you prefer, you can omit the raisins and walnuts or replace them with other mix-ins like chocolate chips or seeds.
8. What can I use instead of raisins?
Dried cranberries, chopped dried apricots, or even chopped dates are great alternatives to raisins.
9. Can I make these cookies vegan?
Yes, to make these cookies vegan, simply replace the maple syrup with agave syrup or another plant-based sweetener.
10. Are these cookies suitable for a low-carb diet?
These cookies are not strictly low-carb due to the oats and maple syrup, but they are a healthier alternative to traditional cookies.
Conclusion
Carrot Cake Cookies are the perfect treat for anyone who loves the flavor of carrot cake but wants a portable, healthier option. With their mix of wholesome ingredients and warm spices, they make a great snack for any occasion. Whether you’re baking them for yourself or sharing them with others, these cookies are sure to be a hit.
Carrot Cake Cookies
These Carrot Cake Cookies combine the classic flavors of carrot cake into a portable, gluten-free treat. Made with wholesome ingredients like grated carrots, oats, almond flour, and maple syrup, these cookies offer a satisfying balance of spices and sweetness. With raisins, walnuts, and the warmth of cinnamon and nutmeg, they’re perfect for snacking, sharing, or serving at any gathering.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 cookies
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
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 cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon salt
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine grated carrots, rolled oats, almond flour, maple syrup, raisins, walnuts, cinnamon, nutmeg, and salt. Mix until well combined.
- Using a cookie scoop, form the dough into cookies and place them on the prepared baking sheet. Flatten each cookie slightly with the back of a spoon.
- Bake for 12-15 minutes, or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- You can use gluten-free all-purpose flour or oat flour as a substitute for almond flour.
- Honey can replace maple syrup for a different flavor.
- Feel free to add coconut flakes, chopped dates, or dried cranberries for variety.
- The dough can be made ahead and stored in the fridge for up to 24 hours before baking.
