Easy Carrot Cake Cookies Recipe :- Carrot cake is a well-liked dessert that is renowned for its warm spices and moist texture. However, have you ever considered the possibility of transforming this traditional dessert into cookies? These Carrot Cake Cookies will provide you with all of the flavors that you enjoy in a shape that is easy to carry anywhere.
Easy Carrot Cake Cookies Recipe
These cookies are ideal for satisfying your craving for something sweet while still adding some healthy nutrients because they are loaded with shredded carrots, spices that offer a warm and comforting flavor, and a dash of sweetness. Come along with us as we embark on an adventure to learn how to prepare these delectable delicacies and to gain an understanding of the nutritional advantages that they provide.
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Ingredients
- 1 cup grated carrots
- 1 cup rolled oats
- 1 cup almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 cup coconut oil, melted
- 1/4 cup pure maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 1/3 cup raisins or chopped walnuts (optional)
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Instructions
- Line a baking sheet with parchment paper and preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Combine the grated carrots, rolled oats, almond flour, baking powder, baking soda, spices, and salt in a large mixing basin.
- Mix until everything is evenly distributed. Mix thoroughly until everything is incorporated.
- The melted coconut oil, maple syrup, egg, and vanilla extract should be mixed together in a separate bowl using a whisk until they are completely smooth.
- Take the dry ingredients and combine them with the wet components until you get a dough that is thick and sticky.
- The raisins or chopped walnuts, if using, should be folded into the dough until they are spread equally throughout the dough.
- The dough should be portioned out using a tablespoon or cookie scoop, and then placed onto the baking sheet that has been prepared, making sure to leave some space between each set of cookies.
- Using the back of a spoon or your fingertips, gently press down on each cookie to make it flat.
- Bake for ten to twelve minutes in an oven that has been warmed, or until the edges receive a golden brown color and the tops become firm.
- After removing the cookies from the oven, allow them to cool for five minutes on the baking sheet before moving them to a wire rack to finish cooling entirely.
Nutrition Information
- Serving Size: 1 cookie
- Calories: 110
- Total Fat: 7g
- Saturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 10mg
- Sodium: 70mg
- Total Carbohydrates: 10g
- Dietary Fiber: 2g
- Sugars: 4g
- Protein: 2g
Expert Tips
- When it comes to the carrots, I think you should use fresh ones and grate them yourself. The carrots that have already been shred are too dry to add to your cookie batter because they lack wetness. Believe me! If you use pre-shredded carrots, you will be sorry.
- When you use butter that is “room temperature,” it is not yet fully melted. It means that it should still feel a little hard. If you use butter that is too warm (or starting to melt), your cookies will spread out too much.
- Do you think your carrot cake cookies would be better with nuts? If you like your cookies really sweet, add ¼ to ½ cup of chopped pecans or walnuts to the batter. You could also add chopped nuts to the frosting while it’s still wet to give it a little crunch and make a pretty frosting decoration!
- Do not melt the butter or cream cheese in the oven. Either the butter or the cream cheese will melt or become too soft, which will make the cookies flat or the cream cheese gooey.
- If they aren’t room temperature, put the butter in a dish or bowl that can fit hot water on top of it. This will soften the butter quickly. Leave the dish with hot water in it for a few minutes. Then, pour out the water and place the dish upside down on top of the butter.
- It will get soft from the heat of the dish. Put cream cheese on a plate or cutting board and cut it into small cubes. This will soften the cheese.
