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Flourless Carrot Cake Cookies

A bite taken out of a cookie with pieces of oats and carrot showing

5 from 1 reviews

A healthy cookie with all the flavors of your favorite carrot cake!

Ingredients

Scale

Instructions

  1. Preheat the oven to 350 degrees.  Line two baking sheets with parchment paper and set aside.
  2. In a large bowl, mix together the oats, almond meal, cinnamon, allspice, salt, monk fruit sweetener, baking soda, and baking powder until they are well-combined.
  3. Add the flax egg, vanilla, and applesauce and stir until there are no dry spots.  Stir in the carrots and raisins.
  4. 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.
  5. With a large spatula, carefully transfer the cookies to a wire rack.  Allow to cool completely before eating.

Notes

Recipe Tips and Substitutions

  1. To make a flax egg, combine 1 tablespoon ground flaxseed meal with 3 tablespoons water in a small bowl. Allow it to gel before using.
  2. Regular sugar, coconut sugar, Sucanat, erythritol, or xylitol may all be used in place of the monk fruit sweetener.
  3. One egg can replace the flax egg.
  4. Old fashioned oats are my preference for this recipe. Quick cooking oats may be substituted, but the texture will change slightly.
  5. Fine, blanched almond meal/flour works best here.

 

Nutrition

Keywords: Carrot Cake Cookies