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5-Step Carrot Cake Cookies

  • November 25, 2016
  • By Carly Neave

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There’s just something about Carrot cake … it’s that cinnamon-y, nutmeg warmness and crunch from the carrots that transport you right back to Christmas time.

Unfortunately, it’s normally loaded with refined sugar and excess butter that can make buying an actual santa claus outfit a little less of a necessity!

I’m not prepared to give that taste up! So instead of missing out, I teamed up with Bosch to make some healthy, guilt-free (and gluten-free for those who need it) 5 step carrot cake cookies! A little grating, mixing, whisking and then the best part  – eating! (ideally hot out the oven!). They’re the perfect treat  to get into the Christmas spirit as on-the-go snacks or something to soften the sweet tooth in the evening!

Hope you guys enjoy them! :) You can find the super easy Bosch kitchen machine I used to make these cookies here. They can also be made without one.

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5-Step Carrot Cake Cookies
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
Dry Ingredients
  • 1 ¼ cups oats
  • ¾ cup gluten free flour
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ¼ cup desiccated coconut
  • ⅓ cup raisins
  • ⅓ cup sesame seeds
  • ⅙ cup pumpkin seeds
  • Pinch of sea salt
Wet ingredients
  • 2 organic large eggs
  • 2 tbs extra virgin coconut oil
  • 2 tbs honey
  • 1 tsp vanilla extract
Other
  • 1 cup shredded carrot
  • 6 dates, soaked
Instructions
  1. Step 1: Pre-heat the oven to 180℃ and whisk together the dry ingredients in a bowl
  2. Step 2: In a separate bowl, whisk the wet ingredients together.
  3. Sep 3: Pour the wet ingredients into the dry and mix together until the dry ingredients are absorbed. Whizz up the dates in a blender and then add in the shredded carrot and dates to the mixture and stir again.
  4. Step 4: Roll the mixture into 12 balls and slightly flatten them onto a lined baking tray.
  5. Step 5: Bake for 10-12 minutes at 180℃ until golden brown and cooked throughout.
Notes
The cookies are best eaten hot out the oven and will only keep for a day or two! Keeping them in the fridge makes them too cold/dry so store them on a plate. wrapped in foil in the kitchen out of direct sunlight.

 

By Carly Neave, November 25, 2016 Hello and welcome! I'm Carly, originally from London but currently enjoying a little adventure in Dubai. A travel and wellness blogger exploring the world one step at a time. Think fabulous food at undiscovered gems, unique destinations, skin care obsessions and so much more. This is my life, I hope you enjoy the ride!
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1 Comment
  • Marycris licayan
    December 15, 2016

    Very amizing and. Very easy to make. Thank u i have again new recipe..god bless u..

Carly Neave

Hello and welcome! I'm Carly, originally from London but currently enjoying a little adventure in Dubai. A travel and wellness blogger exploring the world one step at a time. Think fabulous food at undiscovered gems, unique destinations, skin care obsessions and so much more. This is my life, I hope you enjoy the ride!

About Me
Hi, I'm Carly!
A travel and wellness blogger exploring the world one step at a time. Think fabulous food at undiscovered gems, unique destinations, skin care obsessions and so much more. This is my life, I hope you enjoy the ride!
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