I’ve always loved carrot cake – it’s the ultimate fall/winter treat! If you read my first cookbook, Joyous Health, you likely know that for several years at Christmas gatherings, I used to make a triple decker carrot cake with cream cheese icing and loads – no, wait – like BUCKETS of sugar! I baked all the freakin’ time, but not the healthy kind of baking like I do now. It was incredibly decadent and the furthest thing from good for you.
So when I created the recipes for my first cookbook Joyous Health, I created these Raw Carrot Cake balls which are easily the most popular recipe from that book (next to my Black Bean Chia Brownies). Why? Well, it looks like you guys are a bunch of carrot cake lovers too!
I’ve been meaning to create an oven-baked carrot cake cookie for a long time but I’ve been busy in the kitchen whipping up Cranberry Walnut Breakfast Muffins, Rise & Shine Lattes, Harvest Veggie Soup on the blog and so many more recipes!
I’m really excited to share this brand new recipe with you guys because these cookies are amazing!
They are soft, fluffy, fulfilling and the blend of ginger, cinnamon and nutmeg together are pure bliss.
Originally I was going to call them Carrot Raisin Coconut Cookies but then I ate one and I was like, “this tastes like carrot cake”, except they are better for you than carrot cake because there’s zero refined sugar in them. They are also gluten-free and dairy-free!
You could totally have one for breakfast (just like my Good-Day Breakfast Cookies ) with a green smoothie because they are rich in fibre from the carrots, shredded coconut, raising and brown rice flour (instead of white flour, which is void of nutrients).
These cookies also go PERFECT with a Rise and Shine Latte – that sounds like a Sunday afternoon tea party if you ask me :)!
I recommend you use organic carrots so you don’t need to peel them. Plus, the price difference between conventional and organic carrots is often quite minimal so it’s not too much of a financial leap to get them instead. Just give them a good scrub and grate them.
While I love my mighty awesome food processor (which is #JoyousHealthApproved by the way), I didn’t want to use it while Vienna was napping since it can be quite loud (as food processors often are).
So I went old school and grated the carrots by hand. It may take a bit longer, but shouldn’t take more than 5 minutes because this recipe only calls for a cup and a half of shredded carrot.
The other swap you can do if you don’t like raisins is use unsweetened cranberries. Those would be equally as lovely!
If you really wanted to make them special, they’d be lovely with an icing on top too. YUM!!
Makes 10 large cookies or 20 small ones.
I am smiling ear to ear because I’m so happy with how these cookies turned out! You’re gonna love them and if you have any holiday cookie exchanges coming up, these cookies will be perfect for them!
Planning on making these Carrot Cake Cookies? Tag me @joyoushealth on social media so I can see them!
This content was originally published here.