Healthy Carrot Cake Cookies (dairy free!)
Delicious healthy carrot cake cookies bursting with coconut, raisins and pecans. Perfect for breakfast!
Equipment
- baking sheet
- medium bowl
- large bowl
- cookie scoop
Ingredients
Dry Ingredients
- ¾ cup white whole wheat flour or whole wheat pastry flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ teaspoons cinnamon
- ⅛ teaspoon nutmeg
Wet Ingredients
- ¼ cup coconut oil, melted and cooled
- ½ cup packed dark brown sugar or sub coconut sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 heaping cup shredded carrots
Mix-ins
- 1 ¼ cups rolled oats
- ⅓ cup unsweetened shredded coconut
- ¼ cup chopped pecans or walnuts
- ¼ cup raisins
Glaze
- ¼ cup powdered sugar
- 1-2 teaspoons unsweetened almond milk
- dash of cinnamon
Instructions
Baking Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
- In a separate large bowl mix together coconut oil, brown sugar, egg and vanilla until well combined; next fold in shredded carrots. Add in flour mixture and mix with a wooden spoon until just combined. Fold in oats, coconut, pecans, and raisins.
- Use a small cookie scoop and drop by tablespoonful on prepared baking sheet. Gently flatten with your hand. Bake for 9-11 minutes or until golden brown around the edges.
- Cool cookies for a few minutes on the baking sheet before transferring to a wire rack to finish cooling.
- To make the glaze: Combine powdered sugar, almond milk and cinnamon in a bowl. Drizzle a tiny bit over cookies, then let dry.
Notes
Feel free to leave out the raisins, pecans or coconut if you do not prefer them. You can also substitute any nut or dried fruit. To make vegan: Replace egg with half a large banana or a flax egg. To make gluten free: I recommend an all purpose GF flour for the whole wheat.
Nutrition
Serving: 1cookieCalories: 136kcalCarbohydrates: 18.1gProtein: 2.4gFat: 6.6gFiber: 2gSugar: 9g
Tried this recipe?Let us know how it was!