Healthy Carrot Cake Cookies

5 from 3 votes

Healthy Carrot Cake Cookies

You wouldn't believe these are made with healthier ingredients! They're refined sugar-free, gluten-free and insanely delicious! A combo of cookie and cakey texture, and they're freezer-friendly. And let's not forget the glaze, so yum!

Prep Time15

Cook Time12

Servings: cookies

Author: Bea & Marco

Ingredients

Wet Ingredients

¼ cup natural almond butter (60 g), room temperature
¼ cup maple syrup (75 g), room temperature
½ cup coconut sugar (70 g)
1 large egg , room temperature

Dry Ingredients

1 cup oat flour (130 g)
1 cup almond flour (130 g)
1 teaspoon baking powder
¼ teaspoon baking soda
1 ½ teaspoon cinnamon powder
½ teaspoon ginger powder
¼ teaspoon salt
1 cup grated carrot (100 g)

Glaze

6 oz light cream cheese (170 g)
2 tablespoon maple syrup
lemon juice , to taste

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Instructions

Wet Ingredients

Preheat oven at 360ºF (180ºC), conventional mode, upper and lower heat. Line a baking tray with parchment paper. Set aside.
Add all of the ingredients into a bowl, and mix well with a wooden spoon. Set aside.

Dry Ingredients

Mix all of the ingredients, except for carrot, in a bowl. Dump it all into our wet ingredients, followed by grated carrot. Mix every well.

Assemble

Scoop the batter using a 1.5 tablespoon sized ice cream scoop, and place them on a our prepared tray. Lightly wet your finger and press the scopped dough to ½-1 cm thickness.
Bake for 15 minutes or until they turn golden brown and fully cooked. Cool completely on a rack.

Glaze

Mix all of the ingredients in a bowl using a spoon. Spoon around 1 teaspoon of glaze on each cookie and spread evenly. Lastly sprinkle with some chopped pecans. Enjoy!

Notes

Use a portable oven thermometer to get the accurate temperature for your oven (I use it all the time).
Use the scoop and level method, if you're using cup measurements.
Make sure to press the cookies before baking, else they're going to rise too tall when you bake them.

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