Ces Biscuits au gâteau aux carottes are simple and healthy cookies made no eggs, no refined sugar, and no dairy but with all the traditional carrot cake flavors.
I love simple and healthy cookies, like my Biscuits au citron sains, Biscuits moelleux à la banane en 4 ingrédients, ou Biscuits à l'avoine sains, 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.
Vous aimez cette recette ?
Laisser un commentaire ci-dessous ou rendez-vous sur notre site page Facebook où je réponds à (presque) tous les commentaires, notre Page Instagram pour trouver l'inspiration, ou notre Pinterest pour sauvegarder des recettes !
Biscuits au gâteau aux carottes
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.
Impressions hors ligne
Évaluation
Partager sur Facebook
Pin
Enregistrer dans l'e-mail
Portions: 12 biscuits
Calories: 162.1 kcal
Ingrédients
- ⅔ tasse Grated Carrot
- ½ tasse Compote de pommes non sucrée - (remarque 1)
- ⅓ tasse Huile de coco fondue - (note 2) use refined coconut oil for no coconut flavors
- ½ tasse Sucre de noix de coco - (remarque 3)
- 1 cuillère à café Extrait de vanille - facultatif
- 1 cuillère à café La cannelle
- ¼ cuillère à café Ginger
- 1 ½ tasse Farine auto montante - (remarque 4)
- ¼ tasse Raisins secs - (remarque 5)
- ¼ tasse Noix hachées - (remarque 6)
Optional Icing and decoration
- ½ tasse Sucre en poudre
- 1 cuillerée à soupe Lait d'amande
- ¼ cuillère à café Extrait de vanille
- 2 Cuillères à soupe Noix de cajou hachées
Instructions de Pose et d'Entretien
- Préchauffez le four à 180 °C (350 °F). Recouvrez une grande plaque de cuisson de papier sulfurisé. Réservez.
- 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.
- Laissez-les refroidir sur la grille pendant 15 minutes avant de les transférer sur une grille de refroidissement.
- 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.
Remarques
Remarques 1: Or the same amount of mashed banana.
Remarques 2: Any low-flavor oil works, like light olive oil or melted plant-based butter.
Remarques 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.
Remarques 4Pour une option sans gluten, utilisez mon convertisseur sans gluten, but don’t forget the baking powder. Almond flour doesn’t work.
Remarques 5: Feel free to swap for more chopped nuts like pecans, cashews, almonds, or sunflower seeds.
Remarque 6: Or sunflower seeds for a nut-free option, or other nuts like cashews, almonds, pecans, finely chopped and preferably roasted for best flavor.
Stockage : 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.
Alimentation
Servir: 1gâteau | Calories: 162.1kcal | Glucides: 21.9g | Protéine: 2.4g | Graisse: 7.9g | Gras saturé: 5.2g | Graisses polyinsaturées: 1.4g | Gras monoinsaturés: 0.6g | Sodium: 19.4mg | Potassium: 83mg | Fibre: 1.1g | Sucre: 5.8g | Vitamine A: 1192.2IU | Vitamine C: 0.7mg | Calcium: 10.1mg | Fer à repasser: 0.4mg | Magnésium: 10mg | Phosphore: 29mg | Zinc: 0.2mg
Ingrédients et substitutions
Ce paragraphe vous donne tous mes conseils pour bien choisir vos ingrédients. Pour la recette complète avec les quantités, consultez la fiche recette en bas de l'article !Accéder à la recette complète
You only need a few ingredients for these cookies. Here’s how to pick them (and swap them if you need).
- Grated Carrot – This provides the signature carrot cake flavor and moisture.
- Compote de pommes non sucrée – It acts as a binder and adds moisture. Mashed banana also works.
- Huile de coco fondue – This adds moisture and richness. Refined coconut oil (for no coconut flavor), light olive oil, or melted plant-based butter also work.
- Sucre de noix 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.
- Extrait de vanille – Cela rehausse la saveur générale.
- La cannelle – It adds a warm, sweet spice and totally necessary for carrot cake flavors.
- Ginger – This adds a bit of zing and complements the cinnamon.
- Farine auto montante – This provides structure and lift. I don’t recommend almond flour or coconut flour. For a gluten-free option, use my convertisseur sans gluten, Mais n'oubliez pas la levure chimique.
- Raisins secs – These add sweetness and chewiness. Hemp seeds or more chopped nuts are fine. You can also use dried cranberries.
- Noix hachées – These add texture and nuttiness. Sunflower seeds or other nuts like cashews, almonds, or pecans are fine.
- Sucre en poudre – 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.
- Lait d'amande – This is used to thin the icing. Any dairy-free milk works, like cashew milk, oat milk, or soy milk.
- Noix de cajou hachées – 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.
Form cookie dough balls and place them on a baking sheet.
Aplatissez les biscuits et faites-les cuire au four pendant 16 à 19 minutes à 350 °F (180 °C).
Conseils de pâtisserie de Carine
Permettez-moi de partager quelques conseils supplémentaires pour des biscuits parfaits.
- Boost de protéines – 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.
- Temps de refroidissement – Allow cookies to cool completely before icing.
- Cookie Size – Ensure cookies are spaced to allow for spreading.
- Sans arachide ni noix – Sunflower seeds are a great substitute for nuts.
Turned out fantastic and hubby approved! The only changes I made was a swap with avocado oil and I soaked my raisins. Can’t wait to try different add ins.
That’s so nice that hubby approve them too! thanks for the nice review.
Can you MTC coconut oil?
Absolument!
thank you for your fabulous recipes
Thank you Jeanette
Merci!