Galletas de pastel de zanahoria (sin azúcar refinada, 1 tazón)

Estos Galletas De Pastel De Zanahoria are simple and healthy cookies made no eggs, no refined sugar, and no dairy but with all the traditional carrot cake flavors.

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I love simple and healthy cookies, like my Galletas de limón saludables, Galletas de plátano masticables con 4 ingredientes o Galletas de avena saludables, but I also love carrot cake flavors so I decided to make carrot cake cookies.

The full recipe is just below, but don’t miss all my tips below, including ingredient swap, process shots, and baking tips.

Galletas De Pastel De Zanahoria

These Carrot Cake Cookies are simple and healthy cookies made no eggs, no refined sugar, and no dairy but with all the traditional carrot cake flavors.

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Tiempo de preparación: 10 minutos minutos

Tiempo de cocción: 18 minutos minutos

Tiempo Total: 28 minutos minutos

Curso: Postres

Tipo de cocina: American

Porciones: 12 galletas

Calorías: 162.1 kcal

Escrito por Carine Claudepierre

Modo de cocciónEvita que tu pantalla se oscurezca

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Ingredientes

Habitual de Estados Unidos – Métrico

• ▢ ⅔ taza de Zanahoria rallada
• ▢ ½ taza de Salsa de manzana sin azúcar - (nota 1)
• ▢ ⅓ taza de Aceite de coco derretido - (note 2) use refined coconut oil for no coconut flavors
• ▢ ½ taza de Azúcar de coco - (nota 3)
• ▢ 1 cucharadita de Extracto de vainilla - opcional
• ▢ 1 cucharadita de Canela
• ▢ ¼ cucharadita de Jengibre
• ▢ 1 ½ taza de Harina con levadura - (nota 4)
• ▢ ¼ taza de Pasas secas - (nota 5)
• ▢ ¼ taza de Nueces picadas - (nota 6)

Optional Icing and decoration

• ▢ ½ taza de Azúcar en polvo
• ▢ 1 cucharada de Leche de almendras
• ▢ ¼ cucharadita de Extracto de vainilla
• ▢ 2 cucharadas de Anacardos picados

Instrucciones para la impresión en alta definición

• Precaliente el horno a 180 °C (350 °F). Cubra una bandeja grande para hornear con papel pergamino. Reserve.
• In a large mixing bowl, add the grated carrots, applesauce, melted and cooled coconut oil, coconut sugar, vanilla extract, cinnamon, and ginger. Stir well to combine.
• Fold in the self-rising flour, dried raisins, and chopped walnuts.
• Stir for a few times until the dough is smooth and thick.
• Form 12 cookie dough balls of the same size and place them on the baking sheet leaving them an inch apart.
• Lightly oil your hand and press down the top of each cookie dough ball to form flatter cookies. These cookies expand in the oven so make sure they are not placed too close or they will touch each other as they bake.
• Bake the cookies on the center rack for 16-19 minutes at 350°F (180°C) until the sides are nicely golden brown.
• Let them cool down on the rack for 15 minutes before transferring to a cooling rack.
• If you want to decorate the cookies, wait until they reach room temperature – cold to the touch.
• Stir the powdered sugar, almond milk, and vanilla extract in a small bowl until smooth and thick.
• Drizzle on top of the cooled cookies, then add a pinch of crushed cashews.

Notas

notas 1: Or the same amount of mashed banana.

notas 2: Any low-flavor oil works, like light olive oil or melted plant-based butter.

notas 3: Any crystal sweetener works, like sugar, brown sugar, demerara sugar, or sugar. You can’t use maple syrup though; the cookies will be gummy.

notas 4Para una opción sin gluten, utilice mi convertidor sin gluten, but don’t forget the baking powder. Almond flour doesn’t work. 

notas 5: Feel free to swap for more chopped nuts like pecans, cashews, almonds, or sunflower seeds.

Nota 6: Or sunflower seeds for a nut-free option, or other nuts like cashews, almonds, pecans, finely chopped and preferably roasted for best flavor.

Almacenaje: You can store the cookies in a sealed airtight container in the fridge for up to 4 days. Freeze them in a sealed box for up to 1 month, thaw the day before at room temperature.

Modo horno: Yo uso el modo de convección forzada. Si tienes que usar el modo convencional, te recomiendo aumentar la temperatura en 15 °C (25 °F). El tiempo de horneado debería ser el mismo, pero podría tardar unos minutos más.

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Nutrición

Servicio: 1galleta | Calorías: 162.1kcal | Carbohidratos: 21.9g | Proteína: 2.4g | Grasa: 7.9g | Grasa saturada: 5.2g | Grasa poli-insaturada: 1.4g | Grasa monosaturada: 0.6g | Sodio: 19.4mg | Potasio: 83mg | Fibra: 1.1g | Azúcar: 5.8g | Vitamina A: 1192.2IU | Vitamina C: 0.7mg | Calcio: 10.1mg | Hierro: 0.4mg | Magnesio: 10mg | Fósforo 29mg | Zinc: 0.2mg

Ingredientes y sustituciones

You only need a few ingredients for these cookies. Here’s how to pick them (and swap them if you need).

• Zanahoria rallada – This provides the signature carrot cake flavor and moisture.
• Salsa de manzana sin azúcar – It acts as a binder and adds moisture. Mashed banana also works.
• Aceite de coco derretido – This adds moisture and richness. Refined coconut oil (for no coconut flavor), light olive oil, or melted plant-based butter also work.
• Azúcar de coco – It sweetens the cookies and adds a subtle caramel flavor. Any crystal sweetener like sugar, brown sugar, or demerara sugar works. Maple syrup makes them more gummy.
• Extracto de vainilla – Esto realza el sabor general.
• Canela – It adds a warm, sweet spice and totally necessary for carrot cake flavors.
• Jengibre – This adds a bit of zing and complements the cinnamon.
• Harina con levadura – This provides structure and lift. I don’t recommend almond flour or coconut flour. For a gluten-free option, use my convertidor sin gluten, pero no olvides el polvo para hornear.
• Pasas secas – These add sweetness and chewiness. Hemp seeds or more chopped nuts are fine. You can also use dried cranberries.
• Nueces picadas – These add texture and nuttiness. Sunflower seeds or other nuts like cashews, almonds, or pecans are fine.
• Azúcar en polvo – This is used for the icing, adding sweetness and a smooth texture. You can use a sugar-free alternative like powdered allulose if you prefer.
• Leche de almendras – This is used to thin the icing. Any dairy-free milk works, like cashew milk, oat milk, or soy milk.
• Anacardos picados – These are used as a decorative topping.

How to Make Carrot Cake Cookies

These cookies are really easy to make. Here’s how in a few pictures.

Shred the carrots, add the coconut sugar, and liquid ingredients.

Incorporate the flour and raisin until the batter is well combined.

Forma bolitas con la masa de galletas y colócalas en una bandeja para hornear.

Flatten the cookies and bake them for 16-19 minutes at 350 °F (180 °C).

Consejos de repostería de Carine

Permítanme compartirles algunos consejos más para lograr galletas perfectas.

• Impulso de proteína – Swap raisins for hemp seeds to increase the protein content.
• Nut Variety – Use a mix of nuts like pecans, almonds, walnuts, or cashews for a richer flavor.
• Icing Addition – Add the icing and chopped nuts on top for enhanced taste and presentation.
• Spice Enhancement – Add 1/8 teaspoon of nutmeg for a deeper spice flavor.
• Tiempo de enfriamiento – Allow cookies to cool completely before icing.
• Tamaño de la galleta – Ensure cookies are spaced to allow for spreading.
• Libre de nueces – Sunflower seeds are a great substitute for nuts.

Más recetas de galletas saludables

Healthy Apple Cookies

Healthy Breakfast Cookies

Tahini Cookies

Galletas de avena y batata