Healthy Carrot Cake Cookies
You wouldn't believe these are made with healthier ingredients! They're refined sugar-free, gluten-free and insanely delicious! A combo of cookie and cakey texture, and they're freezer-friendly. And let's not forget the glaze, so yum!
- Prep time
- 15 min
- Cook time
- 12 min
- Yield
- 20 servings
- Difficulty
- HARD
Ingredients
- 1/4 cup natural almond butter ((60 g), room temperature)
- 1/4 cup maple syrup ((75 g), room temperature)
- 1/2 cup coconut sugar ((70 g))
- 1 large egg (, room temperature)
- 1 cup oat flour ((130 g))
- 1 cup almond flour ((130 g))
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1+1/2 tsp cinnamon powder
- 1/2 tsp ginger powder
- 1/4 tsp salt
- 1 cup grated carrot ((100 g))
- 6 oz light cream cheese ((170 g))
- 2 tbsp maple syrup
- lemon juice (, to taste)
Instructions
- 1
Preheat oven at 360ºF (180ºC), conventional mode, upper and lower heat. Line a baking tray with parchment paper. Set aside.
- 2
Add all of the ingredients into a bowl, and mix well with a wooden spoon. Set aside.
- 3
Mix all of the ingredients, except for carrot, in a bowl. Dump it all into our wet ingredients, followed by grated carrot. Mix every well.
- 4
Scoop the batter using a 1.5 tbsp sized ice cream scoop, and place them on a our prepared tray. Lightly wet your finger and press the scopped dough to 1/2-1 cm thickness.
- 5
Bake for 15 minutes or until they turn golden brown and fully cooked. Cool completely on a rack.
- 6
Mix all of the ingredients in a bowl using a spoon. Spoon around 1 tsp of glaze on each cookie and spread evenly. Lastly sprinkle with some chopped pecans. Enjoy!