Have Your Cookies & Your Carrots Too
I have a special place in my heart for traditional carrot cake and it may or may not have something to do with the fact that I really, really love carrots. They are a sweeter root vegetable and can compliment just about any dish. Besides chomping on them raw, I love roasting carrots, making carrot fries, and even steaming and mashing them like sweet potatoes. I buy a three pound bag every single week (not an exaggeration) and have them with lunch and dinner almost every day. Like I said, I really love carrots.
It’s a rainy Sunday here in Northeast Ohio and I was craving some old fashioned, moist carrot cake with a cream cheese frosting. By far not the healthiest craving to have after a night full of pizza and pasta, but that’s why it was just a craving. As the devil on my shoulder told me to just go for it, I of course listened to my gut and found a happy medium. These Healthy Carrot Cake Cookies are anything but unhealthy and have us feeling satisfied after just one bite. Unlike traditional carrot cake, these cookies are not made with any refined or processed sugars, flour, or fat. The sweetness comes naturally from ripened bananas, two-tablespoons of maple syrup, and cinnamon. The ingredients are minimal, nutritious, and can easily be substituted to fit your lifestyle.
Whether you have a picky eater, want to eat more vegetables yourself, or are just looking for an excuse to enjoy some carrot cake – look no further, these cookies are it! All you need is one bowl, one cookie sheet, and 20 minutes. I hope you love these cookies as much as we did!
Healthy Carrot Cake Cookies
What You Will Need
- 2 ripe bananas, mashed
- 1 cup carrots, grated
- 2 eggs
- 2 tbsp. pure maple syrup
- 2 cups quick oats
- 1 tbsp. cinnamon
Preheat the oven to 350ºF and generously grease a cookie sheet, set aside. In a large mixing bowl, cream together the bananas, grated carrots, eggs, and maple syrup. Add in two cups of quick oats, or oats of your choice, one tablespoon of cinnamon and continue mixing.
Carefully scoop and drop the batter evenly onto the cookie sheet. Bake for 10-12 minutes or until the cookies are golden in color and the bottoms begin to brown. Let cool completely and enjoy!