Healthy Carrot Cake Cookies

Ingredients

• 3/4 cup white whole wheat flour or whole wheat pastry flour


• 1/2 teaspoon baking soda


• 1/4 teaspoon salt


• 1 1/2 teaspoons cinnamon


• 1/8 teaspoon nutmeg


• 1/4 cup coconut oil, melted and cooled


• 1/2 cup packed dark brown sugar (or sub coconut sugar)


• 1 egg


• 1 teaspoon vanilla extract


• 1 heaping cup shredded carrots


• 1 1/4 cups rolled oats


• 1/3 cup unsweetened shredded coconut


• 1/4 cup chopped pecans or walnuts


• 1/4 cup raisins


• For the glaze:


• 1/4 cup powdered sugar


• 1-2 teaspoons unsweetened almond milk


• dash of cinnamon

Directions

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


2. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.


3. 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. 


4. Use a small cookie scoop and drop by tablespoonful on a 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. 


5. To make the glaze: Combine powdered sugar, almond milk and cinnamon in a bowl. Drizzle a tiny bit over cookies, then let dry. Makes about 18 cookies.

SUBSTITUTIONS: 

To make vegan: Replace the 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. You can also try chickpea flour.

Use butter: You can also use 1/4 cup of melted butter instead of coconut oil if you aren’t dairy-free and prefer to bake with butter.

Go refined sugar-free: Feel free to sub brown sugar with coconut sugar or with maple syrup. Note that if you use maple syrup your cookies will be more cake-like.

Add some indulgence: If you like cream cheese (and aren’t dairy-free), try adding a heaping tablespoon of softened cream cheese to the glaze before you mix it up; it makes the glaze super creamy and delicious!

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