I love cookies! Given a choice of cookies or cake, I think I’d always opt for cookies, like my Lemon Cookies, Raspberry Chia Linzer Cookies, Sesame Praline Lace Cookies, Double Chocolate Quinoa Cookies, or Gingerbread Cookies. There is something so comforting about cookies. Cake feels more celebratory whereas cookies just scream comfort. The beauty of these Carrot Cake Cookies is that they’re like eating cake but with the convenience of a cookie.
I have fond memories of my mom’s old mixer running in the kitchen and just waiting for the peanut butter, jam-filled or chocolate chip cookies to come out of the oven. With four kids in the family, the cookies never lasted long, even if mom tried her best to hide some so we wouldn’t over-indulge and eat them all at once. My mom passed her love of baking cookies on to me and now when I come up with a winning cookie recipe, I can’t wait to share it. These Carrot Cake Cookies may be free of gluten, grains and dairy, but they’re chock full of deliciousness.
According to the World Carrot Museum, carrot cake has its origins in Medieval carrot puddings in Europe when carrots were used as sugar substitutes. Since carrot cake was originally carrot pudding, then we can’t feel bad about making carrot cake into Carrot Cake Cookies.
Carrots are one of the most popular and versatile vegetables in North America. Carrots are one of the top five vegetables grown in Canada, and were the top selling vegetable in Canada in 2018, at a value of $129.9 million. My carrots are extra special because they were grown just across the road at my neighbours at Longspell Point Farm.
Key health supporting ingredients in these cookies:
Adding grated carrots to cookies improves their “healthy quotient” for a number of reasons:
- Carrots are one of the best sources of beta carotene, which supports immune health to protect the body from infections, reduce inflammation, and reduce the risk of developing cancer and cardiovascular disease.
- Beta-carotene in carrots helps to prevent against macular degeneration.
- Carrots contain lutein, an antioxidant that is important for eye health, especially night vision.
- Carrots are a very good source of fiber, biotin, vitamin K, vitamin B6,vitamin C and potassium.
- Helps to stabilize blood sugar
- Studies have shown that cinnamon can mimic insulin by helping to move blood sugar into the cells, as well as helping increase the body’s insulin sensitivity.
I didn’t make frosting for my cookies, but you could make your own vegan frosting with raw cashews (soaked in water for a couple of hours, then drained), water and coconut sugar or maple syrup.
If you make these Carrot Cake Cookies tell me what you think. I’d love to hear from you.
Carrot Cake Cookies
- ½ cup coconut oil
- ¾ cup coconut sugar
- 2 eggs
- 1 tsp vanilla
- 1 ½ cups grated carrots
- 1 ¼ cups almond flour
- ¼ cups coconut flour
- ¼ cup arrowroot flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp cinnamon
- ½ cup raisins
- Preheat oven to 350°.
- Sift coconut sugar to remove lumps. Cream coconut oil and coconut sugar together well. Add eggs one at a time and beat in. Add grated carrots and vanilla and beat.
- In a separate bowl sift mix together all dry ingredients except raisins.
- Add to wet ingredients and stir together. Add raisins and mix in.
- Drop by spoonful onto parchment lined or greased baking sheets.
- Bake 10-12 minutes.
- Transfer to cooling rack to cool.