Easter Carrot Cake Cookies
If you’re a traditional carrot cake lover, you’ll love our gluten-free, refined-sugar-free spin on this classic with these Easter-inspired carrot cake cookies.
Ingredients
Wet:
- 1 cup freshly grated carrots
- ⅓ cup unsalted and unsweetened peanut butter
- ¼ cup unsweetened apple sauce
- 1 large egg
- ¼ cup maple syrup
- 2 tsp vanilla extract
Dry:
- 1 cup oat flour
- 1 cup almond flour
- 1 tsp baking powder
- ¼ tsp baking soda
- 3 tbsp date sugar
- 2 tsp cinnamon
- 1 tsp ground ginger
- a pinch of salt
Frosting:
- 6 oz cream cheese
- 2½ tbsp maple syrup
- pinch of cinnamon
Instructions
- Preheat your oven to 350F and prepare a cookie or baking sheet with parchment paper.
- Wash and grate your carrots and set aside. You can leave the skin on if you’ve washed well.
- Add all of your wet ingredients and mix well in a medium bowl.
- Add your dry ingredients into the same bowl and combine well. Do not overmix.
- Roll out into tablespoon-sized cookie dough balls (a cookie scoop can help) and flatten on the parchment-lined baking sheets. These will not spread much so you do not need to allow much room in between them.
- Cook for 12-15 minutes or until cooked through.
- While they are baking, prepare your cream cheese frosting by combining all frosting ingredients with an electric mixer, stand mixer, or by hand.
- Let cool completely on a wire rack, then frost and top with a sprinkle of cinnamon and chopped nuts, or serve plain.
Notes
These cookies have a denser, drier texture than, say, a soft and chewy chocolate chip cookie. We recommend including the frosting to keep the textures balanced. Store in an airtight container.
Nutrition
Serving: 1 cookieCalories: 173kcalCarbohydrates: 15gProtein: 6gFat: 11gSugar: 8g
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