Carrot Cake Pecan Cookies

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: 

  1. Preheat oven to 350F and line a baking tray with parchment paper.
  2. In a large bowl, combine the shredded carrots, rolled oats, applesauce, avocado oil, vanilla extract, and maple syrup. Stir until combined.
  3. In a separate bowl, whisk together the whole wheat flour, ground ginger, baking powder, coconut sugar, cinnamon, nutmeg, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms.
  5. Fold in the chopped Churro Evie’s Snack Pecans until evenly distributed throughout the dough. 
  6. Scoop out portions of dough using a cookie scoop or spoon, and roll them into balls.
  7. Place the dough balls onto the prepared baking sheet, leaving some space between each cookie.
  8. Bake the cookies in the pre-heated oven for 12-15 minutes, or until they are lightly golden brown.
  9. Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
  10. Make the drizzle by adding the ingredients to a small bowl.
  11. Whisk until combined.
  12. 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.

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