Carrot · Oats · Protein
Carrot Cake Cookies
Soft carrot, oat and almond cookies with raisins, walnuts and an optional cashew-coconut glaze.
Optional glaze
- 1/3 cup cashews, soaked in hot water for 20 minutes
- 2 tablespoons coconut milk, plus more if needed
- Splash of lemon juice
- Maple syrup or Stevia, to taste
- 1 teaspoon vanilla
- Pinch of salt
Blend the glaze ingredients until completely smooth, thick and drizzle-able.
Baked method
- Preheat the oven to 350°F and line a pan with parchment paper.
- Stir together the wet ingredients, add the dry ingredients, then fold in the walnuts.
- Scoop onto the lined tray and flatten slightly.
- Bake for 10–12 minutes, until just golden.
- Cool on the pan for two minutes before transferring to a cooling rack. Add the optional glaze after cooling.
No-bake option
Roll into twelve cookies, flatten and chill until firm.
Approximate macros are reproduced from the supplied recipe source and can vary with ingredient brands, portion size and substitutions.