We love carrot cake so much, so we made it into a cookie 🤷‍♀️ The perfect on-the-go sweet treat.
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What You’ll Need:Â
- 1 cup shredded carrotsÂ
- ½ cup rolled oatsÂ
- ½ cup apple sauce (Unsweetened)Â
- ÂĽ cup avocado oilÂ
- 1 ÂĽ tsp vanilla extractÂ
- 1 eggÂ
- 2 tbsp maple syrupÂ
- Âľ cup whole wheat flour (can sub for all-purpose if you don’t have whole wheat flour)Â
- ÂĽ tsp ground ginger
- 1 tsp baking powderÂ
- ÂĽ cup coconut sugarÂ
- ½ tsp cinnamonÂ
- â…› tsp nutmegÂ
- ½ tsp saltÂ
- 1 cup Evie’s Snacks Churro PecansÂ
Drizzle:Â
- ÂĽ cup powdered sugar
- 1 tbsp milkÂ
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How To Make:Â
- 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.Â
- 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.Â
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Enjoy!Â
Watch a quick how-to video on Evie's Instagram --Â see HERE.
Recipe was developed by Fidelia Grace -- check out her Instagram page with healthy, homemade recipes HERE.
