Clean eating | Dairy-free | Soy-free | Gluten-free option | Nut-free option
These babies are poised to usurp the title of “favorite clean snack” from my Maple Pumpkin Oat Muffins for me–or at least tie. My advice right off the bat is to freeze 3/4 of the batch right away. Or you WILL eat all of them. Speaking from experience.
The flavors mix perfectly in these to match my favorite carrot cake recipe–minus the cream cheese frosting, which my husband did not hesitate to remind me after his first bite–but was missing one thing. No, not raisins or pineapple. I never understood why people would put raisins or pineapple in their carrot cake. If it was meant to have those things in it it would be called carrot-raisin-pineapple cake. But I digress.
So I added some. And my daughters told me in no uncertain terms to never ever do that again. So I think next time I’ll just add them to half of the cookies.
I’ve given you a double batch of the original recipe so that you have a bunch to keep in the freezer for lunches. They’ll still go way quicker than you expect!
Clean Carrot Cake Cookies
Adapted from here
- 2 cups instant oats, spooned and leveled
- 1 1/2 cups whole wheat flour or your favorite gluten-free flour mix, spooned and leveled
- 3 tsp. baking powder
- 3 tsp. cinnamon
- 1/4 tsp. salt
- 1/4 cup (4 Tbsp.) coconut oil, melted and cooled
- 2 eggs, room temperature
- 2 tsp. vanilla
- 1 cup maple syrup, room temperature
- 1 1/2 cups grated carrots (about 4 small)
- optional: 1/2 cup chopped walnuts (or add 1/4 cup to the last half of the dough if not everyone likes nuts)
- In a large bowl, whisk together the dry ingredients.
- In a smaller bowl, whisk together coconut oil, eggs, and vanilla. Whisk in the maple syrup until incorporated.
- Slowly add the wet ingredients to the dry, stirring until just incorporated. Fold in the carrots, and if desired, the walnuts.
- Cover with waxed paper or plastic wrap and chill in the refrigerator for an hour.
- Preheat your oven to 325 and line a baking sheet with parchment.
- Use a 2-Tbsp. dough scoop to drop rounded scoops onto the prepared sheet. Flatten slightly with the palm of your hand. Bake 12 minutes or until edges are golden and middles are set. Cool on the baking sheet several minutes before moving to a wire cooling rack.