We love carrot cake so much, so we made it into a cookie 🤷♀️ The perfect on-the-go sweet treat.
What you’ll need:
1 cup shredded carrots
½ cup rolled oats
½ cup apple sauce (Unsweetened)
¼ cup avocado oil
1 ¼ tsp vanilla extract
1 egg
2 tbsp maple syrup
¾ cup whole wheat flour (can sub for all-purpose if you don’t have whole wheat flour)
¼ tsp ground ginger
1 tsp baking powder
¼ cup coconut sugar
½ tsp cinnamon
⅛ tsp nutmeg
½ tsp salt
1 cup Evie’s Snacks Churro Pecans
Drizzle:
¼ cup powdered sugar
1 tbsp milk
How to make:
Preheat oven to 350F and line a baking tray with parchment paper.
In a large bowl, combine the shredded carrots, rolled oats, applesauce, avocado oil, vanilla extract, and maple syrup. Stir until combined.
In a separate bowl, whisk together the whole wheat flour, ground ginger, baking powder, coconut sugar, cinnamon, nutmeg, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms.
Fold in the chopped Churro Evie’s Snack Pecans until evenly distributed throughout the dough.
Scoop out portions of dough using a cookie scoop or spoon, and roll them into balls.
Place the dough balls onto the prepared baking sheet, leaving some space between each cookie.
Bake the cookies in the pre-heated oven for 12-15 minutes, or until they are lightly golden brown.
Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
Make the drizzle by adding the ingredients to a small bowl.
Whisk until combined.
Drizzle over each cookie.
Enjoy!
Watch a quick how-to video on Evie's Instagram -- see HERE.
Recipe was developed by Fidelia Grace -- check out her Instagram page with healthy, homemade recipes HERE.
