Carrot Cake Cookies

 

I got this recipe from Real Simple. They’re called breakfast cookies, though I served them as dessert. I omitted the walnuts from the recipe below. There are still nuts, though, because the recipe calls for almond flour, which is low-carb and contains protein, healthy fats, and fiber. The Little Prince and I liked these a lot! 

1 ½ cups quick-cooking rolled oats 

1 cup almond flour 

1 tsp. baking powder 

1 tsp. ground cinnamon 

¾ tsp. kosher salt 

¼ tsp. ground nutmeg 

1 large egg 

1 egg white 

½ unrefined coconut oil, melted 

1/3 cup pure maple syrup 

1 ½ tsp. vanilla 

1 ½ cups packed freshly grated carrots (from about 4 medium carrots – about 8 oz. total) 

Preheat oven to 350 °F. Line a baking sheet with parchment paper. 

Whisk oats, flour, baking powder, cinnamon, salt, and nutmeg in a large bowl. Set aside. 

In a medium bowl, whisk together egg, egg white, coconut oil, maple syrup, and vanilla. 

Make a well in center of dry ingredients; pour in wet ingredients and stir, incorporating wet ingredients into dry ingredients. Stir in carrots until a uniform dough forms. 

Scoop mixture by ¼-cupfuls (I used a 3-oz cookie scoop); squeeze each scoop tightly with wet hands into a compact ball. (You should have 12 balls – I got 16.) Arrange balls about 1 inch apart on baking sheet and press to flatten slightly. 

Bake until cookies are golden and tops are slightly cracked, about 30 minutes (25 minutes did the trick for me). Let cool on baking sheet for about 20 minutes. 

Store loosely covered in the refrigerator for up to 1 week (room temperature was fine for a few days); let come to room temperature for at least 15 minutes before eating. To freeze, let cool completely and store in a sealed freezer bag or other container for up to 3 months.