Carrot Cake Cookies

These light and zesty cookies will hit the spot with a blend of fresh carrots, ginger and orange. Keep these on hand for a nice late night treat.

Serving size

2 cookies

Makes

15

Ingredients

1 cup white flour

1 cup old fashioned oats

1 teaspoon dried or fresh ginger, grated

2 teaspoons cinnamon

1 teaspoon nutmeg

½ teaspoon baking powder

½ cup coconut oil, melted

½ cup agave nectar

1 cup fresh carrots, grated

1 orange, zested

2 tablespoons store-bought frosting, melted (optional)

Nutrition Info

Makes: 15  Serving size: 2 cookies

Calories

229

Fat

12 g

Saturated Fat

9 g

Trans Fat

0 g

Cholesterol

0 mg

Carbohydrates

27 g

Sugar

10 g

Fiber

2 g

Protein

3 g

Sodium

40 mg

Calcium

30 mg

Phosphorus

58 mg

Potassium

87 mg

Instructions

1. Preheat the oven to 350°F. Coat a baking sheet with cooking spray.

2. In a large mixing bowl, combine dry ingredients: flour, oats, ginger, cinnamon, nutmeg and baking powder.

3. Slowly add wet ingredients to the mixture: melted coconut oil, agave nectar and grated carrots, mixing together.

4. Add the zest from one orange using a citrus grater.

5. Scoop 1 tablespoon of dough into hands and roll into a circular cookie. Repeat until all the dough is used up.

6. Bake until golden, around 10-15 minutes. Let cool.

7. If desired, heat store bought vanilla frosting in the microwave for about 15 seconds or until melted and drizzle over cookies for a sweet finish.

 

Recipe contributed by Sara Pellegrino, MPH, RD, LDN

Don’t tell your friends the cookies are “healthy”. These cookies are so tasty; you would not guess they are made with a vegetable!