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
- 1/2 cup almond flour
- 1/4 cup maple syrup
- 1/4 cup raisins
- 1/4 cup chopped walnuts
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 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.
Find it online: https://recipesbyjanet.com/carrot-cake-cookies/
