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Okay, so after making a prrretty decent carrot cake, experimenting with a carrot-cake-ish oatmeal recipe for breakfast, and making a spiced inspired latte..

Hereby my latest carrot cake creation; cookies!

Now, please note that these cookies are neither crunchy nor hard. They will be soft, moist, and smooth. Just like carrot cake, slightly more compact and a bit chewier.

Happy baking day if you’re looking for a recipe idea with carrots, without making a whole cake..and if not, check out the other cookie recipes on my blog 🍪 (including crunchy cookies) 🥕🥕!

carrot-cake-cookies-the-chick-peas-cuisine-snacks-sweet-recipe

Carrot cake cookies

Okay, so after making a prrretty decent carrot cake, experimenting with a carrot-cake-ish oatmeal recipe for breakfast and making a spiced inspired latte..hereby my latest carrot cake creation ; cookies!
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course sweets
Cuisine European
Servings 25 cookies
Calories 101 kcal

Equipment

  • oven
  • measuring cups & spoons
  • mixing bowls
  • grater
  • baking paper
  • baking tray

Ingredients
 
 

  • 1 ½ cup buckwheat flour
  • 1 cup shredded carrots
  • ½ cup brown sugar or coconut sugar
  • ½ cup oat milk
  • ½ cup walnut oil
  • ½ cup walnuts crushed
  • ½ cup cranberries
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp ginger
  • pinch of salt

Instructions
 

  • Heat up the oven to 190℃/375℉.
  • Line a baking sheet with non-stick baking paper.
  • Take two mixing bowls.
  • Add the flour, sugar, baking powder, cinnamon, ginger, and salt in one bowl.
  • And mix the shredded carrots, milk, and oil in the other.
  • Mix both until smooth / lump free.
  • Pour the wet mixture with the dry and whisk.
  • Add the walnuts and cranberries and whisk again.
  • Grab a spoon, scoop out a small amount of dough from the bowl and place on the baking tray.
  • Bake until the cookies are golden brown, 20-25 minutes (the smaller the cookies, the sooner they’re done).
  • Let it cool down completely before consuming.
  • Store in an airtight container for 5-7 days.

Nutrition

Calories: 101kcalCarbohydrates: 11gProtein: 1gFat: 6gSaturated Fat: 1gSodium: 25mgPotassium: 79mgFiber: 1gSugar: 5gVitamin A: 867IUVitamin C: 1mgCalcium: 28mgIron: 1mg
Have you tried this recipe?Mention @thechickpeascuisine or tag #TCPC!

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