I was so surprised the first time I made these carrot cake cookies, they absolutely taste like carrot cake! They are so filling, moist, healthy, and delicious… The sweetness of the baked carrot and the almonds and oats combined is really difficult to describe with words, too good to be true!
Johny doesn’t usually like cookies unless they are chocolate chips ones, he is all the time asking me to make my double chocolate cookies, and he really loved these ones. I tried once serving them with some cheese frosting on top but for my taste it was too much, as they already are very moist. But you can absolutely use frosting on yours for a 100% carrot cake experience.
Let’s go!
Gluten-free*, nut-free*, Vegan
Yield: 8-12 cookies depending on the size you make
Time: 30 min (plus a couple of hours of chilling)
Ingredients
1 cup (100 gr) rolled oats
1 cup (120 gr) of all-purpose flour (use gluten-free for gluten-free option)
1 tsp baking powder
1/3 tsp baking soda
1 tsp ground cinnamon
¼ tsp ginger powder
½ tsp salt
½ cup (125 ml) vegetable oil.
½ cup (125 ml) maple syrup
1/4 cup (50 gr) brown sugar
1 tsp vanilla extract
1 flax egg
1 cup (100 gr) carrot, grated or shredded
½ cup (60 gr) chopped almonds (or walnuts)
Directions
1. In a deep bowl mix the oats, flour, baking powder, baking soda, cinnamon, ginger, sugar, and salt.
2. In another bowl, mix the oil, the flax egg, the maple syrup, and the vanilla essence and then the carrot and chopped almonds.
3. Mix the two bowls until everything is well integrated and leave the dough in the fridge for a couple of hours.
4. Take the dough out of the fridge, place the cookies (I like them pretty big so I take about ¼ cup size) on a baking sheet lined with baking paper and put in the preheated oven at 180C, leaving a couple of fingers between each cookie.
5. Bake for 8 to 12 minutes, until the cookies start to get slightly golden on the top, transfer to a cooling rack for 15 min and enjoy!
By the way…
The original carrot cake recipe uses walnuts, as you must have noticed I use almonds instead but that is just because I am allergic to walnuts so by all means use walnuts instead if you want to!
For a nut-free option, you can leave out the almonds.
