Ingredients for So Much More Than Carrot Cake Cookies
- Almond Milk
- Flax Seeds
- Canola Oil
- Toasted Sesame Oil
- Maple Syrup
- Demerara Sugar
- 1 cup granulated sugar
- Fresh Ginger
- 1 teaspoon vanilla extract
- Barley Flour
- Whole Wheat Flour
- Wheat Germ
- Baking Powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- Cardamom
- Sea Salt
- Carrot
- Oats
- Shredded Coconut
- Walnuts
- Dried Kasha
- Candied Ginger
- ½ cup raisins (optional)
- Berries
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this So Much More Than Carrot Cake Cookies? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make So Much More Than Carrot Cake Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a separate bowl, combine grated carrots, oil, sugar, applesauce, and vanilla extract. Mix well.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Stir in nuts (or sunflower seeds) and raisins (if using).
- Drop by rounded tablespoons onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 12-15 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with moist crumbs.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
47g
Fat
5g
Carbs
8g