Carrot cake is one of my favorite desserts. While I tend to be a chocolate-lover, I will stray from the norm for carrot cake. It’s all about the textures, baby.
It is my goal to create the best carrot cake-themed desserts ever in the near future. I like applying the flavor profile to other sweet treats, including granola and these cookies. I’m just getting started and feel more inspired than ever to conquer the carrot cake world. Stay tuned. Just like I’m currently staying tuned to this new season of Real Housewives of NYC. Gosh I’m happy Bethenney is back.
Back to carrot cake creations: I decided I wanted a slightly healthier tasting way to get a mini carrot cake fix early in the morning without feeling too sugared up. I wanted something that felt substantial and hearty, instead of like eating fluff. So I made Carrot Cake Breakfast Cookies to grab for quick mid-morning or afternoon snack attacks. They’re awesome. Much like my dog. Hey, did you know I have a dog? I do.
These babies are slightly sweet, but full of nuts, carrots, raisins and whole grain goodness (go oats!) so they satisfy what I love about the taste and texture of carrot cake but give me a lil energy boost for the day. They’re the perfect breakfast or snack cookie and pretty darn good for ya as far as cookies go.
Plus, they’re healthy enough to be a respectable breakfast option. And I like excuses to eat cookies for breakfast. Hope you do too; enjoy these cookies and have a happy day. 🙂
- 2 cups oat flour
- 1 tablespoon flax
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup coconut oil, melted
- 1/3 cup brown sugar or maple syrup
- 1/2 cup apple sauce
- 1 cup grated carrots
- 1/2 cup almond milk
- 1/4 cup raisins
- 1/4 cup shredded coconuts
- 1/4 cup walnuts or pecans (optional)
1. Preheat oven to 350 F. In a large bowl, mix flour, flax, baking soda, and salt.
2. Melt coconut oil in microwave for 30-45 seconds. Add brown sugar or maple syrup and mix. Add wet mixture to dry. Mix gently.
3.Grate in carrots, add applesauce and almond milk and mix fold wet and dry ingredients together.
4. Add raisins, coconut shreds and walnuts and stir. Shape dough into 1″ inch balls and space about 1-inch apart on an ungreased baking sheet. Bake for 10-15 minutes until lightly golden brown and fragrant.