Carrot Cake Cookies

March 25, 2016
Photo by chocolatea
Author Notes

These are barely sweet cookies and very adaptable. They're really pleasantly light without any mix-ins, heartier with nuts, and a bit more decadent with chocolate!
Gluten free and vegan if using coconut oil! —chocolatea

  • Makes 24
  • 2 bananas, mashed (1 cup)
  • 2 carrots, grated (1 cup)
  • 1/4 cup butter or coconut oil, melted
  • 1/4 cup sugar or other sweetener
  • 2 teaspoons vanilla extract
  • 1 cup oats
  • 1/2 cup almond flour
  • 1/2 cup brown rice flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon cinnamon
  • 1 teaspoon ground ginger
  • 1 cup toasted nuts, dried fruit chocolate chips, or a combination (optional)
In This Recipe
  1. Preheat oven to 350F. Toast nuts if using.
  2. Mix together banana, carrot, butter sugar and vanilla.
  3. Add oats, flours (can sub 1 cup wheat flour if desired), baking powder, salt, and spices. Add nuts/fruit/chocolate if using.
  4. Form tablespoons into balls and flatten. Bake 12 minutes. Cool on wire rack.

See Reviews

See what other Food52ers are saying.