“If you’re doing your best and you make a mess of things; if you got big dreams but you got big doubts…well, you’re doing it right.” – Rodney Atkins.
Don’t you just love grated carrot?
Huge, seemingly bottomless fluorescent orange bags of glow in the dark, pre-prepared goodness. You can cook it, you can juice it; you canbananacinnamonvanillaandhoney smoothie it orrrr, my forever favourite… you can always carrot cake it! Mmm.
Okay well that’s misleading. You can’t always carrot cake it. Cause sometimes after a week of much indulgence, something might just be telling you that that’s probably not gonna the smartest way to get your veggies in…
Another twist in this whole dilemma is that carrot cake has got to be frosted (unwritten law of the universe, yes), which unfortunately cancels out the vegetable dose you thought you had to defend yourself with…
Anyway I, got sick of this. I had this threatening bag of bottomless grated carrot. I had that indulgent week. I had those cravings for carrot cake. Anddddd I had coconut…
Actually, just forget about all of the reasoning above. Carrot cake cookies don’t need to explain themselves…
…So just do yourself a favour and make them anyway 😉
Ingredients: Makes appx 7-10 generous cookies
- 1/2 C Flour
- 3/4 C Rolled oats
- 1/4 C Coconut
- 1/2 C grated carrots
- 1.5 tsp Baking powder
- 1/2 tsp Baking soda
- 1 x medium sized banana, ripened + mashed (you don’t need to use banana. If you’d prefer to leave out, then you probably only need to use 1/2 C oats instead of the 3/4C oats listed since the cookie dough won’t be as wet)
- 1/3 C + 1 T Nut butter of your choice (I chose to use a mix of peanut butter and natural cashew butter – though I’d warn you to stay away from natural butters because they will make flatter + runnier cookies, though these seemed okay because they rose)
- 1/4 C + 1 T honey
- 2 x Tbsp Sugar
- 1 x T brown sugar
- 1 x tsp Cinnamon
- 1/2 tsp ginger – also 1/4 tsp of each clove + nutmeg (or just use 1 x tsp all spice powder)
- 1 x T Vanilla extract
- A handful of chopped walnuts
- 1 x egg
- 100g white chocolate for drizzling.
- In a large bowl, combine the peanut butter and banana (if using) with the sugar and honey
- In a food processor, briefly pulse the grated carrots, coconut + walnuts with the spices until sufficiently blitzed to chunky grains. (If you have grated carrot, you can skip this step, but it is nice to have smaller pieces, since they reduce the prominence of carrot in the finished cookies).
- Add the oats to the peanut butter, banana + sugar mix. Add in the flour, baking soda + baking powder second.
- Follow on by adding the carrots, coconut, walnuts + spices to the combined mix.
- Add the vanilla extract and egg. Combine, but don’t over beat.
- Try and freeze the bowl of cookie dough for at least 1 hour before spooning onto cookie sheets and baking at 175 degrees for 8-10 minutes, or until risen + browned. You can skip this step, but they might be unpredictably flat.
- After baking, remove and leave to cool a little before drizzling melted white chocolate over them.
- Stop lusting after that carrot cake and enjoy guilt-free!
- They also make a great smashed-all-up base for no bake, cheesecakes in glasses. Just saying. 😉
So there you have it! – These fabulous little cookies are actually healthy…Like actually healthy, guys. I know I say that a lot about sooo many different things I try to justify (sorry not sorry) – but seriouslyyyy…The above list of ingredients is seamlessly wholesome and everything about the little treats are so. damn. good. for you. Okay wait – so there is flour in them – but whatever. Just replace it with extra oats if you must.
But there you go – you can finally have carrot cake for breakfast! (if you weren’t already accustomed to the act, that is…)
Enjoy your nutritious little rounds of carrot cake!
You’re shining your light
You ain’t losing your mind
You’re dropping the ball, but you’re picking it up.
You’re stumbling and falling and falling in love…
You’re prayin’ each night
…You’re doin’ it right
— Rodney Atkins, Doin’ it right.