Clean Eating Carrot Cake Cookies have all the flavor of classic carrot cake rolled into tasty cookies!
These simple, moist cookies are secretly healthy with NO butter, refined flour or sugar. They’re easy to make and taste AMAZING! To keep them a little healthier, we’re ditching white sugar and oil and using maple syrup and pumpkin puree instead. They’re at their peak right out of the oven, slightly warm and soft. Warm cookies are the only way to eat cookies anyway, right?
You’ll find yourself making these over and over again because they’re so darn good and so much faster than making a whole carrot cake.
Grating your carrots (or in this case, not grating them!)
If you’re pinched for time (as we often are) you can use pre-chopped matchstick carrots in this recipe. If time isn’t an issue, you can certainly grate carrots using the medium side of your box grater.
The shreds of carrot bake into these cookies extremely well, so your kids won’t even notice they’re getting a little boost of veggies. If your kids are veggie detectives, finely chop the matchstick carrots before adding to the batter.
Storing your cookies (freezer-friendly)
These carrot cake cookies keep best when stored in an airtight container. You can leave them out of the refrigerator for up to 4 days or in the fridge for up to 7 days. For longer storage, place your cooled cookies in a freezer storage bag, seal tight, label, date and freeze them for up to 1 month.Print
These simple, moist cookies are secretly healthy with NO butter, refined flour or sugar. They’re easy to make, kid-friendly and taste AMAZING! To keep them a little healthier, we’re ditching white sugar and oil and using maple syrup and pumpkin puree instead.
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- In a medium bowl, combine almond flour, coconut flour, baking powder, cinnamon and nutmeg. In a large mixing bowl whisk together the egg, maple syrup, pumpkin puree and vanilla. (We often use an immersion blender but you can also use a fork.) Gradually add dry ingredients into wet, until combined. Fold in carrots and raisins, careful not to over mix.
- Place batter in fridge for 15 minutes. Once chilled, remove batter and make golf ball size balls of dough. Place on a lined baking sheet and flatten.
- Bake for 14 minutes or until golden brown. Cool on a wire rack.
Keywords: Carrot Cake Cookies, Cookies