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Carrot Cake Cookies

These cookies just sounded so amazing I really couldn’t help but to make them, especially because we had all the ingredients, that’s a no brainier!

Makes 20 cookies

  1. 1 1/2 cup flour (Whole wheat pastry or white) I used whole wheat all purpose

  2. 1/4 cup light brown sugar

  3. 1/4 cup Lakanto Monkfruit Sweetener, Golden

  4. 1 teaspoon baking powder

  5. 1/2 teaspoon salt

  6. 1/2 teaspoon ground cinnamon

  7. 1/2 teaspoon ground ginger

  8. 1 cup shredded carrots (about 2 medium carrots)

  9. 1/2 cup plain almond or other nondairy milk

  10. 1/4 cup olive oil

  11. 1/2 cup chopped walnuts

  12. 1/2 cup raisins

  13. Heat oven to 375°F. Line a baking sheet with parchment paper.

  14. In a large bowl, mix together the flour, brown sugar, baking powder, salt, cinnamon, and ground ginger. Make sure there are no lumps of brown sugar and Monkfruit.

  15. In a smaller bowl, mix together the shredded carrots, milk, and oil. Pour the wet ingredients into the dry ones and stir until there are only a couple dry spots.

  16. Fold in the nuts and raisins and stir until there arn’t any dry spots.

  17. Scoop spoonfuls of the dough onto the baking sheet about 1 inch apart. Bake until bottoms are golden brown, 18-22 minutes.

  18. Enjoy

Serving Size:Per 1 cookie/Calories 93. Carb 15g/Fat 5g/Protein 2g

Recipe adapted from Thug Kitchen

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