Carrot Cake Cookies

Claire | Eat Beautiful on a Budget
by Claire | Eat Beautiful on a Budget
10 Pieces
25 min

Craving carrot cake, but don’t have any eggs? Well say hello to my easy peasy Carrot Cake Cookies.


This fully plant-based, vegan recipe delivers all the deliciousness of classic carrot cake flavours, but with far less sugar than most traditional recipes. They take next to no time to whip up with a mere fraction of the baking time it takes to bake a traditional carrot cake. Plus they are a great way to eliminate food waste by using up carrots that might be a bit wobbly, rubbery and beyond dipping in houmous.


Perfect with a cup of tea - they’re so good, they’ll be devoured as quickly as they take to bake! They are also ideal for school lunchboxes too.

Carrot Cake Cookies
Recipe details
  • 10  Pieces
  • Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min
Show Nutrition Info
Hide Nutrition Info
Ingredients
  • 1 large carrot
  • 1 cup of rolled oats
  • 1/2 cup plain flour
  • 1/2 cup desiccated coconut
  • 1/2 cup sultanas
  • 1 teaspoon ground cinnamon
  • 1/2 cup walnut pieces
  • 5 tablespoons coconut oil
  • 1 tablespoon golden syrup or maple syrup
Instructions
Pre-heat the oven at 170° (I set mine on the top n’ bottom oven + fan force setting).
Coarsely grate the carrot and pop it in a large mixing bowl, along with the rolled oats, flour, desiccated coconut, raisins, ground cinnamon and walnut pieces. Give it a good mix through.
If your coconut oil has solidified, gently melt over a low heat, until runny. Add to the mixture, along with the golden syrup/maple syrup. Give it all another good mix through.
Roll the mixture into 10 balls and evenly space on a baking tray, lined with baking parchment paper. Give them a gentle squish with the bottom of a cup to form happy little circles (approximately 5cm in diameter).
Bake for 15 minutes until the cookies turn beautifully golden. Allow to cool completely before storing in the fridge. Remove from the fridge approximately 10 minutes before enjoying with a cup of tea!
Tips
  • If you prefer your cookies on the sweeter side, you can increase the quantity of golden syrup/maple syrup, but just decrease the quantity of coconut oil. For example if you add 1 tablespoon of golden syrup/maple syrup, you'll need to reduce the quantity of coconut oil by 1 tablespoon for the perfect cookie dough consistency.
Claire | Eat Beautiful on a Budget
Want more details about this and other recipes? Check out more here!
Go
Comments
Next
More Recipes
Focaccia Bread Recipe – How to Make It in 19 Simple Steps
Home Stratosphere Home Stratosphere
Zucchini Bread With Cheese
Michele Brosius Michele Brosius
Turkish Pide Bread (Ramazan Pidesi)
Sinful Kitchen Sinful Kitchen
Carrot Cake Cookie Sandwiches With Cream Cheese Frosting
Sara's Tiny Kitchen Sara's Tiny Kitchen
Chewy Carrot Cake Cookies With Cream Cheese Frosting
Amy Manes Amy Manes
Carrot Cake Cookies
Gabrielle Lazaric Gabrielle Lazaric
Carrot Cake Cookies
Erica Hopper Erica Hopper
Carrot Cake Cookies
Barbara Curry Barbara Curry
Spiral Baked Potatoes
Wren’s Little Nest Wren’s Little Nest
Easy French Bread Recipe: Only 5 Ingredients! Low Knead
Cha Ching Queen Cha Ching Queen
Chocolate Chai Tea Cakes
A loverly life A loverly life
Zucchini Pasta Bake
Karlie's Kitchen Karlie's Kitchen
Creamy Cocunut Lime Cauliflower Mash
Dishplay_it with Myriam Dishplay_it with Myriam
Deviled Eggs With Avocado (Keto, Paleo, GF)
Kendall Kendall
Balsamic Chicken Bites
This Italian Family This Italian Family
Caprese Egg Bites
Nicole | nutritiousnicole_rdn Nicole | nutritiousnicole_rdn
No-Bake Salted Peanut Butter Chocolate Protein Squares
Gourmet Mami Gourmet Mami
Palacinke Recipe- Delicious Balkan Pancakes In 30 Minutes
The Food Hog The Food Hog
About Privacy Terms Guidelines Support Advertise
© 2024  Foodtalkdaily.com By Hometalk Inc.