Cinnamon Carrot Oat Cookies

These Cinnamon Carrot Oat Cookies are refined sugar free, dairy free, and made with real, nourishing ingredients… yet they’re soft, moist, and full of flavour.

There's no butter, no white sugar, and definitely no bland, cardboard texture. These cookies are naturally sweetened with maple syrup and raisins, and get their deliciously chewy texture from grated carrots and oats.

The result is a cookie that feels indulgent but leaves you feeling good.

Cinnamon Carrot Oat Cookies

1 cup grated carrots

1 cup rolled oats

1/2 cup almond flour

1/4 cup pure maple syrup

1/4 cup raisins

1/4 cup chopped walnuts

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon salt

Method

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine grated carrots, rolled oats, almond flour, maple syrup, raisins, walnuts, cinnamon, nutmeg, and salt. Mix until well combined.

Using a cookie scoop, form the dough into cookies and place them on the prepared baking sheet. Flatten each cookie slightly with the back of a spoon.

Bake for 12-15 minutes, or until the edges are golden brown.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These are also very yummy with cream cheese icing!