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–+ servings

Healthy Carrot Cookies

These healthy cookies have the flavour of carrot cake but are packed with a lot more nutrition!
5 from 1 vote
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Course Breakfast, Snack, Treat
Servings 24 cookies

Ingredients
  

  • 1 1/2 cups shredded carrots packed (approx. 2 medium carrots)
  • 1/2 cup Lactose-free plain yogurt or coconut yogurt
  • 1/3 cup packed brown sugar
  • 1/4 cup water
  • 3 tbsp extra virgin olive oil or other oil
  • 2 tbsp ground flax
  • 1 tsp vanilla
  • 1/4 cup shredded unsweetened coconut optional
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/2 cup almond flour
  • 1/2 cup oat flour
  • 1/2 cup one-to-one low FODMAP flour blend see notes
  • 1 tsp baking powder
  • 1/4 cup chopped walnuts optional
  • 1/4 cup dried cranberries optional

Instructions
 

  • Preheat oven to 400 F. Line baking pan with parchment paper.
  • Grate your carrots; measure by lightly packing into measuring cups. Mix carrots, yogurt, sugar, water, oil, flax and vanilla in a large mixing bowl. In a second bowl, mix together coconut, cinnamon, ginger, nutmeg, flours and baking powder.
  • Stir the dry ingredients into the wet until just combined. Gently stir in dried cranberries and walnuts.
  • Scoop heaping tablespoons of dough onto the lined baking pan. Bake for 14 minutes until tops are lightly browned. Remove from oven and let cool.
  • Will keep fresh in the fridge up to 1 week, or in the freezer up to 2 months.

Notes

  • FODMAP serving size is up to 4 cookies per serving.
  • Oat flour can be easily made using a blender. Simply blend rolled oats until no large pieces remain. If you have celiac disease make sure to use gluten-free oats. If you are not celiac, you can use regular oats/oat flour.
  • A one-to-one low FODMAP flour blend is a flour that the label says can be substituted equally for wheat flour in baking. Bob’s Red Mill 1-to-1 is one brand I like (note: their all-purpose gluten-free flour is high FODMAP due to the bean flour). You can also make your own flour blend with 1/4 cup brown (or white) rice flour, 2 tbsp tapioca starch, and 2 tbsp sweet/glutinous rice flour. If you are fine with wheat you can use regular white or whole wheat flour.
  • Freeze extras right away and they will taste fresh when defrosted.
  • The dried coconut, cranberries and walnuts are optional (and tasty) add-ins. You could swap in regular raisins (not sultanas) for the cranberries.
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