Carrot Cake Cookies

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5 from 2 votes

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www.theconsciousplantkitchen.com

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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Prep Time10

Cook Time18

Total Time28

Servings: cookies

Calories: 162.1kcal

Author: Carine Claudepierre

Ingredients

⅔ cup Grated Carrot
½ cup Unsweetened Applesauce (note 1)
⅓ cup Melted Coconut Oil (note 2) use refined coconut oil for no coconut flavors
½ cup Coconut Sugar (note 3)
1 teaspoon Vanilla Extract optional
1 teaspoon Cinnamon
¼ teaspoon Ginger
1 ½ cup Self-Rising Flour (note 4)
¼ cup Dried Raisins (note 5)
¼ cup Chopped Walnuts (note 6)

Optional Icing and decoration

½ cup Powdered Sugar
1 tablespoon Almond Milk
¼ teaspoon Vanilla Extract
2 tablespoons Chopped Cashews

US Customary - Metric

Instructions

Preheat the oven to 350 °F (180 °C). Line a large baking sheet with parchment paper. Set aside.
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.

Notes

Note 1: Or same amount of mashed banana.

Note 2: Any low-flavor oil work, 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: I do not recommend gluten-free flour for this recipe as the cookies would be packed and dense. Almond flour doesn't work.

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

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

Storage: 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.

Nutrition