Carrot Cake Cookies
These cookies are the perfect travel snack that will stay fresh as you head out on a long hike/bike ride, or on a road trip/plane to your next race. Keeping travel in mind, the cookies have no chocolate chips or anything that may melt in your bag.
And who doesn’t love sneaking a vegetable into a cookie! Carrots offer that sweet but subtle taste that help you forget altogether that you have a vegetable in your cookie. They offer little hints of cinnamon spice and sweetness from the raisins. It’s a great on-the-go fuel to keep you energized and well fueled. The recipe is also freezer friendly.
Ingredients:
2 cups oats
1 teaspoon cinnamon
1 teaspoon baking powder
1 cup apple sauce
1 cup raisins
1/3 cup almond milk ( or any non-dairy milk)
3 tablespoons chia seeds mixed with 2/3 cup water
Fold in:
1 cup shredded carrots
1 cup oats
1/2 cup raisins
1/2 cup chopped walnuts
Preparation:
In a small bowl combine chia seeds and 2/3 cup water, mix and set aside while you prepare dry ingredients (let sit for at least 5 minutes or longer) The chia seeds will act like an egg and bind the cookie.
In a food processor combine oats, cinnamon and baking powder. Process until a flour forms.
Now add wet ingredients- apple sauce, raisins (which will be the sweetener in this recipe. Dates can always be used instead), almond milk and chia seeds. Process again until well combined. You may need to stop and start the machine as you scrape down the sides.
Once mixture is complete fold in carrots, oats, raisins and chopped walnuts. Or you can add them to the food processor and just pulse slightly being sure not to over process.
Line a baking tray with parchment paper and spray with non-stick spray. Portion out the cookies using a tablespoon or a medium ice cream scooper. You should get around 20 cookies. Flatten with a fork and add an optional walnut on top.
Bake at 350 for 20-25 minutes until golden brown. It makes ~20 cookies.
