Have I mentioned that I love carrot cake? It is one of my favorite desserts and is definitely my favorite cake. (Chocolate takes a very close second, in case you’re wondering.) When I had a craving for it this week, I considered making my healthy carrot cake cupcakes, but decided to see if I could create a cookie version of my favorite cake instead.
I wanted the cookie to be even healthier than the cupcakes, so I had the idea to leave out the flour. I’m trying to cut back on wheat flour in particular as I have a tendency to overuse it. So instead of whole wheat flour, I used almond meal for these cookies. I had no idea how they would turn out as I’d never baked with almond meal. One word?
It totally worked. The cookies are moist and soft, almost cake-like. They taste just like you are eating carrot cake, without the guilt. Not that I really feel guilty when I eat carrot cake. Everyone needs a little cake in their life sometimes.
Each cookie has a little over 100 calories, 3 grams of fat (all healthy fats from the almonds), 2 grams of protein, 2 grams of fiber, and only 5 grams of sugar. If you use certified gluten-free oats, these cookies are gluten-free.
They are low sugar because they are sweetened with xylitol. I don’t know why this natural sweetener isn’t more widespread. I’ve only recently discovered it, but I really love it. It acts just like sugar in baking, but it isn’t sugar and it doesn’t have the ill-effects sugar wrecks on our body. It’s completely natural–this is not an artificial sweetener. And there’s no bitter aftertaste like I’ve found with stevia. If you can find it, I highly recommend it. If you can’t find it or don’t feel like looking, you can substitute sucanat or natural cane sugar in this recipe.Print
Flourless Carrot Cake Cookies
A healthy cookie recipe with added veg
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 17 cookies 1x
- Category: Snacks
- Cuisine: American
- 2 1/2 cups rolled oats
- 1 1/4 cup almond meal*
- 1 cup xylitol
- 2 teaspoons cinnamon
- 1/4 teaspoon allspice
- 1/2 salt
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 cup unsweetened applesauce
- 1 cup shredded carrots
- 3/4 cup raisins
- Preheat the oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
- In a large bowl, mix together the oats, almond meal, cinnamon, allspice, salt, xylitol, baking soda, and baking powder until they are well-combined.
- Add the egg, vanilla, and applesauce and stir until there are no dry spots. Stir in the carrots and raisins.
- Drop by the scant 1/4 cup onto the baking sheets and bake in the preheated oven for 14-18 minutes, until the edges are set.
- With a large spatula, carefully transfer the cookies to a wire rack. Allow to cool completely before eating.
*You can buy almond meal if you prefer (I know they sell it at Trader Joe’s), but if you have a food processor you can make your own in about 30 seconds. I used a little less than 1 cup of whole almonds and pulsed them until they were a fine powder to make 1 1/4 cups almond meal.
- Serving Size: 1 cookie
- Calories: 161
- Sugar: 1.8g
- Sodium: 153mg
- Fat: 5.6g
- Carbohydrates: 26g
- Protein: 4.1g
Keywords: healthy snack
The picture above has a glass of OJ because I was originally going to call these “breakfast cookies”. I had a breakfast potluck to go to tomorrow and was going to bring them. The potluck was cancelled, so now they are anytime cookies and we have to eat them all. I’m really upset about this.
We enjoyed them for dessert tonight. Here’s Meghan saying “cheese” while eating her cookie. And giving me a slight stink eye at the same time? I should have snapped a few more pictures.
I had one, Tim had 2 1/2 and Meghan had 1 1/2. We might just have them for breakfast tomorrow, too. These are perfect for a grab-and-go breakfast or snack. Really, these are perfect for anytime. I think they would be even more perfect with some maple cream cheese frosting. Why am I just now thinking of this?