Carrot Cake Cookies

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Carrot Cake Cookies

  • Prep Time
    15mins
  • Cooking Time
    15mins
  • Serves
    16

Ingredients

  • 100g oats
  • 90g whole meal flour
  • 1 ½ tsp baking powder
  • 1 ½ tsp cinnamon
  •  ¼ tsp nutmeg
  • 25g unsalted butter, softened
  •  1 egg white
  • 60ml maple syrup
  • 75ml semi skimmed milk
  • 1 large carrot, peeled and grated
  •  20g walnuts, finely chopped
  • 20g raisins   

Frosting:

  • 6 tbsp Greek yogurt  
  • 1 tbsp vanilla essence
  • 10g walnuts, crushed

Instructions

  1. Start by combining the dry ingredients. Mix together oats, flour, baking powder, cinnamon and nutmeg.
  2. In a separate bowl combine the wet ingredients. Mix together butter, egg white, maple syrup, and milk.
  3. Gently pour the wet mixture into the dry mixture, stirring continuously until combined
  4. Add carrot, walnuts and raisins and mix well.
  5. Place cookie dough into the fridge for 30 minutes to cool.
  6. Preheat oven to 160c.
  7. Line a baking tray with baking paper
  8. Divide mixture into 16 balls and place onto the baking tray and flatten down with the back of a wooden spoon.
  9. Top tip – make sure there is enough room between the cookies so they don’t stick together when baking.
  10. Place into the oven for 10-12 minutes until cooked through.
  11. Place onto a cooling rack for 8-10 minutes until cooled.
  12. Mix together the Greek yoghurt and vanilla essence, spread across the top of each cookie and sprinkle across chopped walnuts. 
  • Prep Time
    15mins
  • Cooking Time
    15mins
  • Serves
    15

Ingredients

  • 100g oats
  • 90g whole meal flour
  • 1 ½ tsp baking powder
  • 1 ½ tsp cinnamon
  •  ¼ tsp nutmeg
  • 25g unsalted butter, softened
  •  1 egg white
  • 60ml maple syrup
  • 75ml semi skimmed milk
  • 1 large carrot, peeled and grated
  •  20g walnuts, finely chopped
  • 20g raisins   

Frosting:

  • 6 tbsp Greek yogurt  
  • 1 tbsp vanilla essence
  • 10g walnuts, crushed

Instructions

  1. Start by combining the dry ingredients. Mix together oats, flour, baking powder, cinnamon and nutmeg.
  2. In a separate bowl combine the wet ingredients. Mix together butter, egg white, maple syrup, and milk.
  3. Gently pour the wet mixture into the dry mixture, stirring continuously until combined
  4. Add carrot, walnuts and raisins and mix well.
  5. Place cookie dough into the fridge for 30 minutes to cool.
  6. Preheat oven to 160c.
  7. Line a baking tray with baking paper
  8. Divide mixture into 16 balls and place onto the baking tray and flatten down with the back of a wooden spoon.
  9. Top tip – make sure there is enough room between the cookies so they don’t stick together when baking.
  10. Place into the oven for 10-12 minutes until cooked through.
  11. Place onto a cooling rack for 8-10 minutes until cooled.
  12. Mix together the Greek yoghurt and vanilla essence, spread across the top of each cookie and sprinkle across chopped walnuts. 

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