The Best Carrot Cake Cookie
omg omg omg scrap every other recipe… this is the one! please make this, lovers. I promise you will love ♡
These Carrot Cake Cookies are not only fun to make but absolutely yummy to eat. They’re lightly sweet, aromatic, v moist and packed with wholesome ingredients like rice flour, grated carrot, warming spices, sultanas, and desiccated coconut. Plus, the creamy tahini drizzle on top takes them to the next level of indulgence while still keeping them nourishing and gentle for your body.
I enjoyed these bad boys for breakfast recently, about 1–2 hours after having some fresh fruit on a warm summer morning. It was was utterly divine…. felt nourishing, energising, and yet still light enough to start the day without feeling heavy!
Serving – Makes 6 cookies
Ingredients
1.5 cup rice flour + 1/4 cup spelt flour
1 large carrot, finely grated (about 1 cup)
1.5 tbsp maple syrup (or jaggery)
1 tsp ground cinnamon
1/4 tsp ginger powder
1/4 tsp ground cardamom
A pinch of nutmeg
1/4 tsp mineral salt
2 tbsp chia seeds, soaked in 9-10 tbsp warm water (let gel for 10 minutes)
1/4 cup chopped walnuts
1.5 tbsp melted coconut oil
a few sultanas or raisins
For the Topping
1 tbsp tahini
1/2 tsp maple syrup
1/2 tsp lemon or lime juice (i used lime, as it’s more cooling and we’re currently in the heat of summer)
A pinch of ground vanilla
a lil extra finely grated carrots
a few sprinkles of desiccated coconut
Method
Preheat oven to 175°C (350°F) and line a baking sheet with parchment paper.
In a small bowl, mix rice flour, chopped walnuts, desiccated coconut, cinnamon, ginger, cardamom, nutmeg, sultanas, and salt.
In another bowl, combine soaked chia seeds (make sure yous soak them for a bit so a gel forms), maple syrup, grated carrot, and melted coconut oil until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing gently until a soft dough forms. If too dry, add 1–2 tsp warm water as needed.
With slightly dampened hands, form 6 small cookies and place them on the lined baking sheet. Gently flatten each cookie slightly. You can put in a little sultana in the centre of each cookie :)
Bake for 15-18 minutes until edges are lightly golden. The cookies will be soft n juicy in the centre but will firm up as they cool.
Allow cookies to cool completely. Meanwhile, mix tahini, maple syrup, lemon juice, and vanilla until smooth.
Drizzle the tahini mixture over the cooled cookies.
before eating, pause and gift yourself with 3 deep belly breaths…. use your senses! What do you see and smell? Give yourself a cute smile and enjoy!
These lil lovers store beautifully in an airtight container for up to 5 days (I keep mine in the fridge, then let them cool and get to room temp before eating), making them perfect for meal prep.
Dosha Adaptation Guide
VATA – Add a little extra ghee or coconut oil for grounding. Serve slightly warm with chamomile tea.
PITTA – Reduce cinnamon, use coconut oil, and drizzle with maple syrup. Garnish with dried rose petals for a cooling effect.
KAPHA – Reduce ghee slightly, add a pinch of dry ginger for digestion, and drizzle with warming honey. Serve fresh from the oven with spiced tulsi tea.
