Name: Carrot cake cookies
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
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

GV SF

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

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!

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 25 mins

Total Time 45 mins

Course sweets

Cuisine European

Servings 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!