Itty Bitty Carrot Cake Cookies

by Angela (Oh She Glows) on November 20, 2010

Well, my dear readers you have done it again. Thank you so much for voting for me in the Project Food Blog video challenge. I received the Reader’s Choice award. I can’t thank you enough for taking the time to vote for me each round. :)

I was grateful that I moved on because I have been working hard on Challenge #8 for a couple weeks now and I am excited to show it to you next week (it’s due Nov. 28th). I’m hoping to finish baking + shooting my entry this weekend because I’m flying out West to visit family next weekend and won’t have time to do it then.

I thought I would share with you a booty-kicking treadmill interval workout that I have been enjoying lately when the weather is too poor to run outside. It whips my butt and leaves me drenched in sweat.

Treadmill Interval Workout:

  • Warm up: 5 mins of walking
  • Running 0.25 mile repeats (6.0mph, incline 4% & 7.0 mph, incline 2%) <—I switch every 1/4 mile
  • Abs: After every mile, I pause the workout, drink water, and do two ab planks for 60 seconds
  • Distance: 3-4.5 miles (depending on how long I can go)
  • Cool down: 5 minutes of walking
  • Stretch/yoga poses/meditation for 5 mins.

 

It is one of the hardest workouts I have done in a while. The beauty of it is that you can switch up the times and inclines to suit your own needs. The workout is tough, but it goes by much quicker than if you just did 35 minutes all at the same pace and incline. The key to preventing indoor workout boredom is to keep switching it up as much as possible.

During my workout last night, I was dreaming about fun cookie flavours and I suddenly got the urge to make a carrot cake cookie.

A cookie that would be fabulous crumbled over a hot bowl of oats or in a Vegan Overnight Oat parfait.

A breakfast carrot cake cookie.

Or a mid-morning snack type of cookie.

Or a ‘it’s-4’oclock-and-I-want-to-inhale-the-vending-machine’ cookie.

Really, this is an anytime, just-because bite-sized cookie.

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Itty Bitty Carrot Cake Cookies

These mini cookies are soft yet crunchy, delicate, moist, bite-sized, and most of all, they taste just like carrot cake in cookie form!

Inspired by 101 Cookbooks.

print this recipe!

Ingredients:

  • 1/2 cup whole wheat pastry flour (I’m sure other flours would work!)
  • 1/4 cup regular oats
  • 1/4 cup unsweetened coconut
  • 1/2 tsp baking powder
  • 1/4 tsp kosher salt
  • 1/4-1/3 cup chopped walnuts
  • 1/2 cup shredded carrots, packed
  • 1/4 cup raisins, soaked in water overnight
  • 1/4 cup pure maple syrup, room temperature
  • 1/4 cup coconut oil, warmed for about 25 seconds in microwave
  • 1/2 tsp fresh ginger, grated
  • Pinch of ground cinnamon
  • 1/2 tsp pure vanilla extract

 

Directions: Preheat oven to 350F and line 1 baking sheet with parchment or a non-stick mat. Whisk together the flour, cinnamon, baking powder, salt, and oats in a large bowl. Add in the nuts, coconut, raisins, and shredded carrots. In a small bowl mix the maple syrup, softened coconut oil, vanilla, and freshly grated ginger. Add this to the flour mixture and stir until combined.

Drop about 1 heaping tablespoon of dough onto lined baking sheet, leaving about 2 inches between each cookie. Shape into a ball with hands. Bake for about 12 minutes and cool for 10 minutes on a baking rack.

Yield: 15 bite-sized cookies.

Nutritional info: (per cookie): 54kcals, 2 grams fat, 8 grams carbs, 1 gram fibre, 1 gram protein, 5 grams sugar.

 

Did you guys notice I got a Recipe Print function finally?? :) Hope it works for you!

If you want juicy and plump raisins in your baked goods, soak them for a couple hours or overnight in water!

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The raisins doubled in sized. Bliss.

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On a side note, sometimes shooting recipes in the early morning (before French Press or tea) is not the best idea. I was fumbling all over the place and I dropped my camera twice this morning! Luckily it seems to have made it out ok…but I nearly had a heart attack.

Gather up your dry ingredients…

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The wet ingredients…

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If you can’t get your hands on some coconut oil, I would guess that olive oil might work too.

Add wet to dry and mix…the batter will be very moist and saturated. This is a good thing. :)

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Scoop 1 heaping tablespoon of batter and shape into a ball. Make 15 balls if you want bite-sized cookies.

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That’ll do.

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Now bake for 12 minutes at 350F. Allow the cookies to cool for at least 10 minutes so they can firm up a bit as they will be very delicate.

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The result is a very moist, delicate, soft yet crunchy, bite-sized cookie that tastes just like carrot cake!

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Start to finish I was done and had a cookie in my mouth in under 30 minutes flat. :)

If you are a carrot cake fan, you might also enjoy my Healthy Carrot Cake Power Scuffins.

I probably won’t have time to post again until Monday because I’m going to be up to my ears in pumpkin for Challenge 8 all weekend. Good times, good times. ;) Have a great weekend!

Let's get social! Follow Angela on Instagram @ohsheglows, Facebook, Twitter, Pinterest, Snapchat, and Google+

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{ 32 comments… read them below or add one }

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Denise November 22, 2010 at 9:01 am

I love coming to your site daily, and am amazed at your postings. I have not tried every recipe but the ones I have, they are awesome! I am happy to see you added a print recipe to your site! Congrats on making it to the next round :D!!!!!

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manou November 22, 2010 at 10:07 am

hi angela,

thanx for your great cookie recipes and really nice blog.

I have queastion – do you have an idea what I can use instead of maple syrup in your cookie recipes. because I’m living in Germany in maple syrup is very expensive here.

Have a great week & I hope you will make it to the next round in the project food blog again – good luck !!

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Angela (Oh She Glows) November 22, 2010 at 10:27 am

You might be able to use honey or agave nectar :)

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Amy November 22, 2010 at 10:32 am

Made these yesterday – WOW! They are so good! Also made your Ultimate oatmeal raisin cookies for hubbys b-day, he loved them! Thanks for the recipes!

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KatieM~Run For The Bikini! November 22, 2010 at 11:22 am

I love interval workouts, especially using the incline! and planks!!

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Kayley November 22, 2010 at 4:54 pm

I tried your interval workout today and loved it! I felt like I had accomplished so much more than if I had run 4 straight miles at one pace/incline. My pride has a hard time stopping between miles but I know that enabled me to go farther and not get quite so bored…not to mention I got a decent core workout. Thanks Angela!

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Heidi - Apples Under My Bed November 22, 2010 at 6:51 pm

That is one tough workout :)
I made oaty carrot bars inspired by this recipe! http://applesundermybed.blogspot.com/2010/10/oaty-carrot-bars.html

Yours looks great, must try them soon :)
Heidi xo

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May Cookie Co. November 23, 2010 at 12:44 am

YUM, talk about a guilt-free snack. Perfect for that 4 o’clock energy slump. I’ll be making these soon — I’m excited to have something new and healthy to help curb that feeling. Thanks for sharing!

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Tamara December 14, 2010 at 2:14 pm

Hi, wondering if you can freeze these well or not? I’d like to make a big batch, but also don’t want them all eaten in the next few days… thought?
Thanks!!

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Angela (Oh She Glows) December 14, 2010 at 2:17 pm

yes they freeze very well! I wrapped mine in plastic wrap and then put them in tupperware. they are so yummy!

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Leanne December 14, 2010 at 6:06 pm

Posted the gluten free variation for this recipe on my blog http://www.healthfulpursuit.com/2010/12/carrot-bites/

Thanks for all the inspiration lately Angela. Your recipes are just fantastic!

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Shannon @ Urban Moda Photography June 8, 2012 at 3:20 pm

Well now you’ve done it…I have everything on hand to make these and it’s raining outside, so what choice do I have?

:)

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Brandy Wilson August 3, 2012 at 4:37 pm

You think I could freeze these? An if so how long would they last in the freezer?

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Angela (Oh She Glows) August 3, 2012 at 8:19 pm

can’t see why not! I think if wrapped well they would be fine for a couple weeks probably?

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Karine September 25, 2012 at 9:19 am

Mmmmm I just made thoses :o) My kitchen smells delicious and those little balls are too!!!!!! Thx for the recipe, I’m sure my son and husband will also enjoy them!

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Marie November 13, 2012 at 6:41 pm

hi Angela! I’m looking back through your old recipes- looking for a carrot cake square recipe…do you think this would work for squares? any suggestions!? :)

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nunyabizness May 4, 2013 at 7:43 pm

these taste weird without frosting they taste too bland

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Karen October 29, 2013 at 9:50 am

I made these with almond flour but the cookies did not hold together. The taste is amazing but I have cookie blobs!

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Shauna November 12, 2013 at 4:15 pm

Do you think I can substitute Agave for the maple syrup in the itty bitty carrot cake cookies? Thanks!

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Angela (Oh She Glows) November 12, 2013 at 6:42 pm

It should be fine :)

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Danna September 24, 2014 at 7:12 am

Hi, just made these, they are very delicious and I love your website generally. Just one question… I used buckwheat flour in place of the pastry flour and they were very very crumbly. Is it because of the flour? Should I use less or not use it at all? Is there something I can add to make them stick together?
Thank you!

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Reena October 18, 2014 at 8:19 am

How long can I keep them for and do I just store them in an airtight container at room temperature? Planning to make some cookie giveaways for the festivities and wanted to add these to my cookie bags. Hope to hear back from you soon.

Thanks

Reply

Angela (Oh She Glows) October 21, 2014 at 12:55 pm

Hi Reena, Its been so long since Ive made this so I can’t quite recall, but I would say they wouldnt stay super fresh longer than a few days (like most cookies). You might be able to try freezing them though!

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Callie November 11, 2014 at 9:59 am

Hey, I was wondering, can you replace the oats with something like flaxseed or nuts or something? Because they’re not available where I live, but I really want to try this.

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Genevieve December 10, 2015 at 9:45 pm

Hi! Can you substitute the coconut oil by another oil? thank you :)

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Kristina January 20, 2016 at 11:10 pm

Love love love this recipe! Thank you! I made it gluten free by using coconut flour instead and no oats (sensitive to those too ): ) I added some almonds as well and had to add eggs to make them bind.
I also use less maple syrup, people rarely notice :)

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Dena January 26, 2017 at 5:22 pm

I made these today for a potluck and OH MY GOD. So very very good. And I haven’t had a lot of success with Vegan baking, so I’m thrilled. Thanks so much.

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Angela Liddon January 30, 2017 at 12:37 pm

Aw, well I’m glad you had success with this recipe, Dena!

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Jo January 30, 2018 at 10:03 am

Have u tried these with beets? I think we should. It would look magical for kids and beets are so sweet when baked.

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Angela (Oh She Glows) January 30, 2018 at 10:07 am

I love this idea, Jo! I haven’t tried beets before.

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Jo January 29, 2018 at 10:08 pm

DOUBLE THE RECIPE! What double, triple the recipe ! These are Oh My Glow awesome.
( I followed the recipe exactly ) Thank you!

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Angela (Oh She Glows) January 30, 2018 at 10:09 am

haha love your review!! Thank you :)

Reply

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