Description
Carrot Cake Cookies
Ingredients:
1 cup grated carrots
1 cup oats (blended into flour)
½ cup almond flour
¼ cup honey
½ tsp cinnamon
1 tbsp coconut oil
Steps:
Preheat oven to 350°F (175°C).
Blend oats into a flour-like texture and mix with almond flour.
Add grated carrots, honey, cinnamon, and coconut oil.
Form cookies and place them on a parchment-lined tray.
Bake for 14–16 minutes.
Let cool before adding cream cheese filling.
A snack you’ll want to savor!
#CarrotCakeSnackTime
Step-by-Step Guide
Follow these detailed instructions for perfect cookies every time. First, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Next, add one cup of rolled oats to a blender or food processor and pulse until a fine, flour-like consistency is achieved. In a large mixing bowl, combine the oat flour with half a cup of almond flour and half a teaspoon of cinnamon. Stir in one cup of finely grated carrots. In a separate small bowl, gently warm a quarter cup of honey and one tablespoon of coconut oil to combine them easily. Pour this wet mixture into the dry ingredients and mix until a thick, cohesive dough forms. Using your hands or a cookie scoop, form the dough into evenly sized balls and place them on the prepared tray, gently flattening each one. Bake for 14 to 16 minutes, or until the edges are just golden. Allow the cookies to cool completely on the tray before handling or filling.
Serving Suggestions
These cookies are versatile. For a classic treat, sandwich two cookies with a simple cream cheese frosting. They also pair wonderfully with a cup of chai tea or black coffee for an afternoon snack. Crumble them over Greek yogurt for a breakfast parfait, or serve alongside a scoop of vanilla ice cream for a decadent dessert. For a festive touch, sprinkle chopped walnuts or pecans on the cream cheese filling.
How-to Summary
In short: Blend oats into flour, mix with almond flour and cinnamon. Add grated carrots, honey, and coconut oil. Form into cookies and bake at 350°F for 14-16 minutes. Cool completely before filling or eating.
Frequently Asked Questions
Can I use regular all-purpose flour instead?
Yes, you can substitute the oat flour with an equal amount of all-purpose flour, but the texture will be less chewy and more cake-like.
How should I store these cookies?
Store unfilled cookies in an airtight container at room temperature for up to 3 days. If filled with cream cheese frosting, they must be refrigerated.
Can I make the dough ahead of time?
Absolutely. The cookie dough can be prepared, shaped into balls, and refrigerated for up to 24 hours before baking. You may need to add a minute to the bake time.
My cookies are too soft. What happened?
This is often due to under-baking or the carrots being too wet. Ensure you bake for the full time and consider squeezing excess moisture from the grated carrots with a paper towel.
Is there a substitute for honey?
Maple syrup or agave nectar are excellent vegan-friendly substitutes and will provide a similar sweetness and binding quality.
Common Mistakes to Avoid
- Not blending the oats finely enough, resulting in a crumbly dough.
- Adding the filling before the cookies are completely cool, causing it to melt.
- Over-packing the grated carrots, which can throw off the wet-to-dry ratio.
- Using old baking powder or soda if the recipe is adapted to include them, leading to flat cookies.
- Placing cookie dough on a warm baking sheet, which causes premature spreading.
Conclusion
These Carrot Cake Cookies offer a delightful and healthier twist on a classic flavor. They are simple to make, endlessly adaptable, and perfect for satisfying a sweet craving any time of day. By following the detailed guide and tips provided, you can avoid common pitfalls and achieve soft, flavorful cookies that are sure to be a hit. Enjoy the process of baking this wholesome, delicious treat.