Wednesday, 2 October 2013

Carrot Cake "Cookies"

After a grueling two hour work-out, I needed something sweet to rebuild my energy stores, but not so deadly that I offset the work-out entirely (or worse). 

Last month, while I was on my detox from grains and sugar I perfected a delicious carrot-cake type cookie. Those had eggs and almond flour (and of course the recipe is nowhere to be found in any case), but I was in the mood for something similar. 

These cookies are moist and cakey (the texture is super soft almost more like cake than cookies actually), but are pretty healthy for you. 

I added some honey in this batch, but they are naturally sweetened with banana and carrot, so would be pretty good without the honey (depending on how sweet you like your treats!). 

Carrot Cake Cookies

Wet ingredients:
1 banana
1 medium carrot, grated
1 chia egg (whisk together 1 tbsp chia seeds + 3 tbsp of water. Let sit until jelly-like in texture)
1/4 cup coconut oil, melted
1 tsp vanilla
2 tbsp honey

Dry ingredients:
1 cup hazelnut flour
3 tbsp coconut flour
1 tsp cinnamon
1/2 tsp salt
1/2 tsp baking soda
1/8 tsp nutmeg
1/8 tsp ginger

1/4 cup cacao nibs (for a sweeter cookie use chocolate chips)
1/4 cup shredded coconut
  1. Preheat oven to 350 degrees
  2. In medium bowl mash banana until smooth
  3. Add in carrot and chia egg and whisk together
  4. Add remaining wet ingredients and mix well
  5. In separate bowl, mix together all dry ingredients (add in cacao nibs and shredded coconut last)
  6. Mix dry and wet ingredients
  7. On prepared baking sheet, form into balls and press tops down slightly
  8. Bake for 16-18 minutes
  9. Cool for at least 10 minutes. Cookies will be soft in center like cake!

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