This Peanut Butter Carrot Cake Cookies is my go to recipe whenever the kids have to bring something to a bake sale, a team event or celebration. As you can imagine, a nutritionist has great expectations when it comes to bringing treats to a party. Will it be something super- healthy but not very tasty? Will it have weird things in it, and no one will dare to eat it? And the answer to both these questions is no and well, sort of. It will be healthy, but delicious! It will have some ingredients you may not expect in a cookie, but I can guarantee you that everyone will eat them and ask you for the recipe.

One of my goals when baking or cooking is to include fruits or vegetables – and sometimes both — in every dish.. In that hat way, you are never wasting the opportunity to increase your nutrient intake while also working towards the goal of at least nine servings of fruits and vegetables per day. This cookie fits the bill by including a whole cup of grated carrots. A good source of fat is key to a fluffy and moist baked good, so the combination of peanut butter and coconut oil in this recipe works very well.

Once Again Peanut butter also adds the much needed touch of protein to this cookie. The flour you choose for your baked good also makes a difference when it comes to fiber. By combining oats and whole wheat flour, we are maximizing the fiber and decreasing the processed carbohydrate content in this cookie. And perhaps my favorite ingredient for these is the maple syrup. It sweetens without the need for any added white refined sugar at all. We call it a Peanut Butter Carrot Cake Cookie because the spices and ingredients are similar to that of a carrot cake, and the texture is that of is a soft and chewy cookie.

For friends who are vegan, I have also made this recipe using a flax egg.. If you never made or used a flax egg before, it’s really quite simple, and can be very handy when you are about to make a recipe and realize you are all out of eggs. Combine one tablespoon of ground flax seed with 3 tablespoons of water. Stir well and place in fridge to set for 15 minutes. After about 15 minutes, you will have a sticky egg-like substitute. Although I haven’t tried it yet, I have seen vegan bakers also use chia seeds instead of flax seeds.

Feel free to personalize this recipe to better fit your taste: Add ½ cup of raisins, for example, or ½ cup of ground walnuts. This cookie also tastes better the morning after it is baked, which makes it a nice treat as a breakfast cookie.

Need another cookie recipe? Try our Sunflower Hemp Butter Cookies here.

Peanut Butter Carrot Cake Cookies

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Author:

Carolina Jantac, MS, RD, LD

Ingredients

• 1 cup quick oats
• ¾ cup whole wheat flour
• 1 ½ teaspoon baking powder
• 1 teaspoon ground cinnamon
• 2 tablespoons of coconut oil
• 1 egg
• 1 teaspoon vanilla
• ½ cup maple syrup

• 1/3 cup of Once Again Creamy Peanut Butter

• 1 cup grated carrots

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Directions

1. Combine oats, flour, baking powder, cinnamon in large bowl; mix well and set aside.
2. In separate bowl, mix coconut oil (melted), egg (make sure it is at room temperature so it doesn’t solidify the coconut oil), vanilla, maple syrup and peanut butter. Mix well and combine with dry ingredients. Lastly, add in the grated carrots. Using a small cookie scoop, place them on a cookie sheet.
3. Preheat oven to 350 degrees and bake for 10-12 minutes or until cooked through. These cookies will be soft and chewy, so store them in airtight container. The recipes makes about 18 small cookies.