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.
Makes
Serving size
Ingredients
1 cup white flour
1 cup old fashioned oats
1 teaspoon ginger, grounded or 1 tablespoon fresh ginger, grated or minced
2 teaspoons cinnamon
1 teaspoon nutmeg
½ teaspoon baking powder
1 cup fresh grated carrots
½ cup coconut oil, melted
½ cup agave nectar
1 large navel orange, zested
2 tablespoons store-bought frosting, melted
Or make your own frosting:
2 tablespoons softened unsalted butter
⅓ cup powdered sugar
2-3 tablespoons heavy cream
Instructions
- Preheat the oven to 350°F. Coat a baking sheet with cooking spray.
- In a large mixing bowl, combine dry ingredients: flour, oats, ginger, cinnamon, nutmeg and baking powder.
- Slowly add wet ingredients to the mixture: grated carrots, melted coconut oil, and agave nectar, mixing together.
- Add the zest from one orange using a citrus grater.
- Use a half ounce sized dough scooper or scoop a generous 1 tablespoon of dough on to the pan. Using the back of a spoon, flatten the cookies to ½-inch thick. Repeat until all the dough is used up.
- Bake 15 to 20 minutes, until the very bottom edges brown. Remove from the oven.
- When cookies stop sizzling (about 1 minute), transfer to a cooling rack and let cool 20 minutes.
- If desired, heat store bought vanilla frosting in the microwave for 10-15 seconds or until melted. If you are making your own, simply combine all ingredients in a small bowl and mix until smooth. Drizzle over cooled cookies for a sweet finish.
Cooking Tip
For a deeper flavor, you can substitute agave nectar with honey.
Recipe contributed by Sara Pellegrino, MPH, RD, LDN
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