These carrot cake cookies are soooooo soft, fluffy, and have a warm spiced flavor! They are topped with this creamy yogurt frosting that goes perfectly with the cookies! These are also vegan, gluten free, and made with good for you ingredients!
How do you get that fluffy, moist texture?
These carrot cake cookies are extremely soft and fluffy! They are suuuuuper moist thanks to one ingredient: nut butter! Use a mild flavored nut butter such as almond or cashew butter so it doesn't overpower the cookies! The nut butter makes the cookies extremely tender, moist, and fluffy due to its fat content. Also, the carrots in these cookies provide moisture which makes these cookies so moist and fluffy.
Why Do these taste like Carrot Cake?
These cookies have a suuuper delicious warm spiced flavor, that comes from all the spices: cinnamon, nutmeg, and ginger. Don't worry, if you only have cinnamon, you can sub out all the spices for cinnamon and they'll still come out delicious! An addition of molasses (or brown sugar) gives a nice caramel note to the cookies. The carrots in these cookies add a subtle sweetness, and of course you can't have carrot cake without carrots! Feel free to add any other carrot cake add-ins, such as raisins, walnuts, coconut, etc. Don't add too much as they may affect the texture!
These carrot cake cookies are topped with a spiced yogurt! This really does taste like cream cheese frosting, especially after letting it sit for a while. The flavors meld together with the cookie and it firms up a bit, so it really does taste like cream cheese frosting!
Are these cookies healthy?
These cookies are super good for you too! The nut butter adds healthy fats and protein, the oat flour is a great source of fiber, and the yogurt topping adds protein! These have very less sugar since we are using monkfruit, a natural sweetener that contains no sugar. Plus, the carrots in these add tons of fiber and vitamin A!
Storage
These carrot cake cookies can be stored in an airtight container in the fridge for up to a week, or frozen for up to 3 months!
Watch this Video on How to Make Healthy Carrot Cake Cookies!
Healthy Carrot Cake Cookies
Prep Time: 30 Min Cook Time: 13 Min
Total Time: 43 Min
Serves: 12
These carrot cake cookies are soooooo soft, fluffy, and have a warm spiced flavor! They are topped with this creamy yogurt frosting that goes perfectly with the cookies! These are also vegan, gluten free, and made with good for you ingredients!
Ingredients
Carrot Cake Cookie:
1/2 Tbsp Ground Flax + 1 1/2 Tbsp Water*
57 Grams (1/4 Cup) Nut Butter
50 Grams (1/4 Cup) Granulated Sweetener
1/2 Tsp Molasses
3/4 Tsp Vanilla Extract
75 Grams (3/4 Cup) Oat Flour
1/4 Tsp Baking Soda
3/4 Tsp Cinnamon
1/16 Tsp Nutmeg
1/8 Tsp Ginger
1/8 Tsp Salt
75 Grams (3/4 Cup) Shredded Carrots
Greek Yogurt Frosting:
1/2 Cup Greek Yogurt
1/2 Tsp Vanilla Extract
1/4 Tsp Cinnamon
Sweetener of Choice, to Taste
Instructions
1. Make a flax egg by combining ground flax/chia and water, and let it sit for 10 minutes to gel up. Meanwhile, preheat the oven to 350° F (175° C), and line a baking sheet with parchment paper.
2. In a medium bowl, add the nut butter, granulated sweetener, and molasses. Cream together until well combined. Add in the vanilla extract and flax egg. Mix until well combined.
3. In a separate bowl, add in the oat flour, baking soda, cinnamon, nutmeg, ginger, and salt. Whisk until combined. Add the dry ingredients into the wet, along with the carrots, and mix to form a wet dough.
4. Scoop out the dough into tablespoon sized balls and place them on the prepared baking sheet. With a wettened hand, flatten the cookies. Bake at 350° F (175° C) for 9-13 Minutes. Let the cookies cool completely.
5. Meanwhile, to make the spiced yogurt, add greek yogurt, vanilla extract, cinnamon, and sweetener to a bowl. Mix until smooth. Top the cookies with this frosting, crushed pecans, and enjoy!
Notes
*You could also use ground chia seeds, or if you are not vegan you can replace it with 25 grams/2 tbsp/ 1/2 egg.
Nutrition Info
Serving Size: 1 Cookie
Calories: 69 kcal
Fats: 3.7 g
Carbohydrates: 11.2 g
Sugars: 1.2 g
Protein: 2.8 g
Sodium: 39 mg
Fiber: 1.3 g
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