Biscotti alla carota (senza zucchero raffinato, 1 ciotola)

Alcuni degli Biscotti alla torta di carote 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 Biscotti al limone salutari, Biscotti morbidi alla banana con 4 ingredienti, o Healthy Oatmeal Cookies, 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.

Biscotti alla torta di carote

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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Tempo di preparazione: 10 verbale min

Tempo di cuocere: 18 verbale min

Tempo totale: 28 verbale min

Corso: Dessert

cucina: americano

Dosi: 12 Cookies

Calorie: 162.1 kcal

Autore: Carine Claudepierre

Modalità di cotturaImpedisci allo schermo di oscurarsi

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Ingredienti

US consuetudinario - Metrico

• ▢ ⅔ bicchiere Grated Carrot
• ▢ ½ bicchiere Salsa di mele non zuccherata - (nota 1)
• ▢ ⅓ bicchiere Olio di cocco fuso - (note 2) use refined coconut oil for no coconut flavors
• ▢ ½ bicchiere Zucchero Di Cocco - (nota 3)
• ▢ 1 cucchiaino da tè Estratto di vaniglia - opzionale
• ▢ 1 cucchiaino da tè Cannella
• ▢ ¼ cucchiaino da tè Ginger
• ▢ 1 bicchiere Farina a lievitazione spontanea - (nota 4)
• ▢ ¼ bicchiere Uva passa essiccata - (nota 5)
• ▢ ¼ bicchiere Noci tritate - (nota 6)

Optional Icing and decoration

• ▢ ½ bicchiere Zucchero a velo
• ▢ 1 cucchiaio Latte di mandorla
• ▢ ¼ cucchiaino da tè Estratto di vaniglia
• ▢ 2 cucchiai Anacardi tritati

Istruzioni

• Preriscalda il forno a 180 °C (350 °F). Rivesti una teglia grande con carta da forno. Metti da parte.
• 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.
• Lasciateli raffreddare sulla griglia per 15 minuti prima di trasferirli su una griglia di raffreddamento.
• 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.

Note

Note 1: Or the same amount of mashed banana.

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

Note 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.

Note 4: For a gluten-free option, use my convertitore senza glutine, but don’t forget the baking powder. Almond flour doesn’t work. 

Note 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.

ArchiviazioneI biscotti si conservano in frigorifero in un contenitore ermetico per un massimo di 4 giorni. In alternativa, si possono congelare in una scatola ermetica per un massimo di 1 mese, scongelandoli il giorno prima a temperatura ambiente.

Modalità forno: Io utilizzo la modalità ventilata (convezione). Se dovete usare la modalità statica, vi consiglio di aumentare la temperatura di 15 °C (25 °F). Il tempo di cottura dovrebbe essere lo stesso, ma potrebbe richiedere qualche minuto in più.

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Alimentazione

Servendo: 1biscotto | Calorie: 162.1kcal | Carboidrati: 21.9g | Proteine: 2.4g | Grasso: 7.9g | Grassi saturi: 5.2g | Grassi polinsaturi: 1.4g | Grasso monoinsaturo: 0.6g | Sodio: 19.4mg | Potassio: 83mg | Fibra: 1.1g | Zucchero: 5.8g | Vitamina A: 1192.2IU | Vitamina C: 0.7mg | Calcio: 10.1mg | Ferro: 0.4mg | Magnesio: 10mg | fosforo: 29mg | zinco: 0.2mg

Ingredienti e sostituzioni

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.
• Salsa di mele non zuccherata – It acts as a binder and adds moisture. Mashed banana also works.
• Olio di cocco fuso – This adds moisture and richness. Refined coconut oil (for no coconut flavor), light olive oil, or melted plant-based butter also work.
• Zucchero Di Cocco – 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.
• Estratto di vaniglia – Ciò esalta il sapore complessivo.
• Cannella – It adds a warm, sweet spice and totally necessary for carrot cake flavors.
• Ginger – This adds a bit of zing and complements the cinnamon.
• Farina a lievitazione spontanea – This provides structure and lift. I don’t recommend almond flour or coconut flour. For a gluten-free option, use my convertitore senza glutine, ma non dimenticate il lievito in polvere.
• Uva passa essiccata – These add sweetness and chewiness. Hemp seeds or more chopped nuts are fine. You can also use dried cranberries.
• Noci tritate – These add texture and nuttiness. Sunflower seeds or other nuts like cashews, almonds, or pecans are fine.
• Zucchero a velo – 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.
• Latte di mandorla – This is used to thin the icing. Any dairy-free milk works, like cashew milk, oat milk, or soy milk.
• Anacardi tritati – 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.

Appiattite i biscotti e cuoceteli in forno per 16-19 minuti a 180 °C (350 °F).

I consigli di Carine per la pasticceria

Ecco qualche altro consiglio per biscotti perfetti.

• Spinta proteica – 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.
• Tempo di raffreddamento – Allow cookies to cool completely before icing.
• Cookie Size – Ensure cookies are spaced to allow for spreading.
• Senza dado – Sunflower seeds are a great substitute for nuts.

More Healthy Cookie Recipes

Healthy Apple Cookies

Healthy Breakfast Cookies

Tahini Cookies

Biscotti di patate dolci e avena