After running 8 km today my body was craving food. In particular satisfyingly sweet food.
I still had some leftover moist almond meal in the fridge from the almond milk I made earlier this week and decided to make a sweet treat that would cure these ridiculous cravings I was having.
After throwing a bunch of assorted ingredients in a bowl and then baking, the carrot cake cookie was created. Not only did these hit the sweet spot but were filling and very nutritious.
Each cookie has about 70 calories, 5g of fat, 4g of carbs and 3g of protein. While they are quite high in fat, it all comes from healthy ingredients: coconut oil, flaxmeal, chia seeds, almond meal and peanut butter. Flaxmeal and chia seeds are very high in Omega-3 fatty acids which help lower bad cholesterol and reduce inflammation throughout the body. Coconut oil is very high in medium-chain fatty acids, which increases the HDL good cholesterol and is argued to actually reduce the risk of heart disease and
This cookies texture is a mix between that of a biscuit and a cake. They carry the wholesome earthy flavour that carrot cake has but with a nutty twist.
Carrot Cake Cookies
3/4 cup almond meal
1/4 cup coconut flour
1 cup oats
1 tbsp flaxmeal
1 tbsp chia seeds
2 tbsp coconut oil, melted
1/2 cup peanut butter
1 carrot, finely grated
2 tbsp maple syrup
8 drops stevia
1/2 ripe banana
1 tsp xanthan gum (helps gluten free flours stick together)
1/3 cup apple sauce
1 tsp baking powder
1. Preheat oven to 180 degrees Celcius and line two baking trays with baking paper.
2. Mash the banana in a bowl, add the coconut oil and peanut butter and stir to combine. Add the maple syrup, stevia, eggs and apple sauce, mixing until combined
3. Now add the dried ingredients, the xanthan gum, carrot grated (i used my microplane grater to grate it extra fine), chia seeds, flaxmeal, baking powder, oats, coconut flour and almond meal. Again stir until combined. The mixture should be moist and thick enough to roll into balls.
4. Take 1-1.5 tablespoons of the mixture at a time, roll into a ball and flatten on the baking tray. Continue this until the trays are full. The cookies do not expand much so they can be close together. Place in the oven and bake for 25-30 minutes. The cookies will not brown much but the outside should look crisp.
5. Remove from the oven and transfer to a cooling wrack to cool completely before storing in an air tight container. These are best eaten within 5 days.