Yield: 12 to 14 cookies
Serving Size: 1 cookie
Calories per serving: 122
My grandmother was the queen of baking, and carrot cake was one of her favorites to make. Needless to say, it quickly became one of my favorites to eat! Although Grandma had no shame using lots of butter and sugar, I decided to pay homage to her with a healthier, bite-size version of her classic cake.
This recipe makes a bunch of cookies, but don’t feel tempted to double dip into the cookie jar! These cookies freeze wonderfully. Wrap each cookie in a small baggie, place them in a large sealable plastic bag, and freeze. When you desire something sweet, you’ll be able to enjoy one of these low-calorie cookies to satisfy your craving.
If you have a nut allergy, omit the walnuts and substitute sunflower or chia seeds.
Nonstick cooking spray
¾ cup whole wheat flour
1 cup instant oats
1½ teaspoons baking powder
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon kosher salt
2 tablespoons coconut oil, melted
1 large egg, at room temperature
1 tablespoon pure vanilla extract
½ cup pure maple syrup
¾ cup grated carrots
2 tablespoons finely chopped walnuts
¼ cup golden raisins
Preheat the oven to 325ºF. Line a baking sheet with parchment paper and spray with cooking spray.
In a large bowl, combine the flour, oats, baking powder, cinnamon, nutmeg, and salt. In a separate bowl, combine the coconut oil, egg, and vanilla and whisk to incorporate. Add the maple syrup and stir to mix fully. Add the dry ingredients and stir to combine. Gently fold in the carrots, walnuts, and raisins. Cover the bowl with plastic wrap and refrigerate for 25 to 30 minutes.
Scoop the dough into 1½-inch balls and line them up on the prepared baking sheet, leaving enough room for the cookies to spread. Bake for 12 to 15 minutes. Transfer the cookies to a plate. Let them cool for up to 10 minutes before eating.