These healthy carrot cake cookies have raisins, lemon zest and ginger in them. No sugar, no butter, still completely delicious and guilt-free.
Carrots, ginger, lemon zest.
Not your typical cookie ingredients.
Oats, maple syrup, coconut oil, applesauce.
Slightly more normal, but definitely not these.
For as weird and healthy as these sound, they totally exceeded my taste expectations.
Part carrot cake, part oatmeal raisin cookie, part pina colada (ok, maybe that’s a stretch but what else coconut is there?).
Totally delicious, incredibly healthy, you won’t feel bad about popping 5 in your mouth kind of cookie.
I hope they were worth the wait.
- 1 cup of rolled oats
- 1 cup whole wheat pastry flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup coconut oil
- ¼ cup unsweetened applesauce
- ½ cup maple syrup
- 1 teaspoon minced fresh ginger
- zest of 1 lemon
- 1 cup grated carrots
- ¼ cup chopped raisins
- ½ cup chopped walnuts
- Preheat oven to 375 degrees, line a baking sheet with parchment paper or silpat.
- Combine dry ingredients (oats through salt) in a large bowl.
- In a small bowl combine coconut oil (melted), applesauce and maple syrup. Whisk together.
- Add ginger and lemon zest and whisk again.
- Add remaining ingredients to the large bowl with flour and toss to coat carrots, raisins and walnuts with flour mixture.
- Add wet ingredients and mix until fully incorporated.
- Roll dough into golf ball sized balls and place on baking sheet. Press down slightly.
- Bake for 10-12 minutes.
- Cool on baking sheet for 3-5 minutes then transfer to cooling rack.