If carrot cake and muffin united and had a baby, the result would be this super tasty Carrot Cake Muffin Top Cookie!
Perfect for a snack with a latte (protein in the milk gives this snack longer lasting energy). Tasty with a handful of nuts for a grab n' go breakfast (or grab and stay if you're working from home!). Tasty as dessert too!
Part muffin, part cookie, Muffin Top Cookies are made with basic, nourishing ingredients. They're flexible too! Skip the nuts and raisins if you want. No ground flax? Use wheat germ. No carrot? Use a grated small zucchini (of course, then it wouldn't be a carrot cake cookie now would it?!)
They're one of my go-to baked goods when I'm craving a better-for-you cookie (still a cookie friends!). They're only mildly sweet; the grated apple adds some natural sweetness which allows me to keep added sugar to just half a cup.
Check out my Apple Pie Version too!
Happy Baking!
Shannon
Carrot Cake Cookies
Makes: 24 cookies
1 cup finely grated carrot (about 1 large carrot)
1 cup grated apple, packed (about 1 large apple)
1/2 cup canola oil
1/2 cup brown sugar, lightly packed
2 eggs
1 tsp vanilla
1 ½ cups rolled oats
1 cup whole-wheat flour or barley flour
½ cup finely chopped walnuts
½ cup raisins (optional)
¼ cup ground flaxseed
2 tsp cinnamon
1 tsp baking soda
¼ tsp nutmeg
¼ tsp ginger
¼ tsp salt
Preheat oven to 350áµ’F (180áµ’C). Line two baking sheets with parchment paper.
In a large bowl, stir together the carrot, apple, canola oil, brown sugar, eggs, and vanilla until well combined.
In another bowl, stir together the oats, flour, walnuts, raisins, ground flax, cinnamon, baking soda, nutmeg, ginger and salt.
Add the dry ingredients to the carrot mixture and stir until just combined.
Scoop heaping tablespoons onto the baking sheets about 1 inch (2.5cm) apart. Bake for 14 to 15 minutes, rotating cookie sheets halfway through.
Store on the counter for 2 -3 days (uncovered like you would a muffin). Store in the fridge for up to 5 days. They freeze well too!