Carrot Cake Cookies

Well today is the day! The Broncos will either win or lose. The only reason I care … is because that is where my husband is! No, he didn’t travel to Boston because he is such a huge Broncos fan, but because he is covering the game. The only think I am thinking is … it is going to be cold there! In the 20’s, I think, at game time!

I’ve been busy cooking up some good food while he has been gone. I saw this recipe for Carrot Cake Breakfast Cookies on Angela’s site, and wanted to try it. I knew I would have to make some adjustments, but they turned out great!

Note: If you don’t need to make these gluten free, you can substitute the almond flour and garbanzo bean flour with whole wheat pastry flour, and use rolled oats instead of the quinoa flakes.

I love having something light, but filling, for my “first” breakfast.

I also reduced the sugar in these cookies, but soaked the raisins in water, and using that as a sweetener, and liquid in this recipe. These are very lightly sweet. If you want something a little sweeter, use 1/2 cup maple syrup.

Carrot Cake Cookies

Adapted from here

Print this recipe!

1/4 cup pecans, chopped and toasted

3/4 cup ground flax

1/2 cup almond flour

1/2 cup garbanzo bean flour

1/2 cup quinoa flakes

3/4 tsp baking powder

1/4 tsp salt

1/4 tsp each: allspice, cloves, and ginger (OR 1 tsp cinnamon)

1/3 cup raisins, soaked in 1/2 cup water

1 cup carrots, shredded on the fine grate of a box grater, packed lightly

1 tbsp fresh ginger, grated on the fine grate of a box grater, or microplane

3 tbsp coconut oil

1/4 cup maple syrup

1/4 cup applesauce

Preheat oven to 350 degrees.

Chop the pecans, and place on a baking sheet. Toast them for 5 minutes in a 350 degree oven, and then remove to let them cool.

In a medium bowl, combine the ground flax, almond flour, garbanzo bean flour, quinoa flakes, baking powder, salt and spices.

Place the raisins in a bowl with 1/2 cup water. Let soak while you put together the rest of the ingredients.

Shred the carrots on the finest grate of a grater.

However, don’t shred your finger! When it got down to the little pieces, I just discarded them, because it was too easy to grate my finger! Also, grate 1 tbsp fresh ginger. Add to the dry ingredients.

Add coconut oil – liquefied, maple syrup, and applesauce. Add in the raisins and the soaking liquid. Stir well.

Using a tablespoon measuring spoon, measure out 2 tbsp of cookie dough, and form into a circle. Flatten slightly and place on a greased cookie sheet. Continue making cookies and fill up the baking sheet.

Bake for 20 minutes, then remove from oven and let cool 2 minutes on the cookie sheet. Remove to a wire rack to cool completely.

Makes ~ 16 cookies.