Carrot Cake Cookies

 

These are so delish I cannot stop eating them! I’m a big fan of carrot cake and what’s better than carrot cake? Squidgy, spicy carrot cake cookies of course. They’re the perfect warming wintery snack and full of all sorts of goodness! The texture is rather unusual and definitely not cookie-esque, but reminds me more of flapjacks.

The recipe comes from Deliciously Ella, who is one of my faves for healthy sweet treats. I find that her ingredients are usually pretty pricey, but this recipe really doesn’t have many fancy ingredients, which keeps it on the cheap side of things. (Most of the ingredients I already had in the house).

Plus, they’re dairy free, so fab for vegans.

 

Ingredients:

  • 270g of oats
  • 3 ripe bananas (about 340g)
  • 3 red apples (about 350g)
  • 2 carrots (200g)
  • 150g of sultanas
  • 3 tablespoons of date syrup
  • 2 tbs of nut butter – peanut butter is especially good (although you can ignore the nut butter totally if you don’t eat nuts)
  • 1 tablespoon of coconut oil
  • 3 teaspoons of cinnamon
  • 1 teaspoons of nutmeg
  • 1 teaspoon of ground ginger

Method:

Preheat the oven to 200C

Grate the apples and carrots (no need to peel them) and mash the bananas. Then mix them with all the remaining ingredients in a bowl.

Grease a baking tray with coconut oil.

Scoop a heaped tablespoon of the mix and pat it into flat cookies shape on the tray, do this until all the mixture has been used. Try to get an even amount of sultanas in each cookie as those that are heavier with sultanas are more likely to burn. The mixture should make about 25 cookies. (I only managed to get 18!)

Then bake the cookies for about 30 minutes until they turn golden brown, at this point take them out the oven and let them cool slightly.

 
I did actually grate my carrots and apples as I didn’t want them to be too course, and I also left out the sultanas as I don’t generally love them too much!

Hope you enjoy them if you give them a go! Happy Saturday everyone x

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