Carrot Cake Cookies [Gluten Free]
I routinely miss the mark on seasonal recipes, don’t I? Everyone is posting #pumpkineverydamnday (let’s get that trending) and I’m over here like, “let me post these cookies I baked for a hike like a month and a half ago”. I am nothing if not consistently un-seasonal and late. It makes sense that I live in a city that decides it’s going to be summer in September and October and winter in June and July.
Speaking of where I live, I was home in Pittsburgh the past five days. Is it weird that I feel like I have two homes – an East Coast Office and a West Coast Office for AGIT, if you will. It is so hard to pack everything into five days. Once again, I just want to pack up every one I love and move them to California.
Because they are made with bananas, they are more soft than crunchy. I liked crumbling a couple up and eating them with yogurt and peanut butter. I also had a couple as lunch with a Vega Protein and Greens shake when I was on that whole shake-for-lunch kick… which I think I’m about to get back on again. So basically, breakfast, lunch, snack, dessert – these guys are perfect any time of the day.
- 2 ripe bananas
- 2½ cup chopped rainbow carrots
- 1 cup Purely Elizabeth Apple Cinnamon Ancient Grain Oatmeal (or sub for rolled oats)
- 1 cup rolled oats
- 1 egg
- ⅓ cup raisins
- ¼ cup pecan butter (or any other type of nut or seed butter)
- ¼ cup shredded coconut
- 2 tbsp maple syrup
- ½ tbsp vanilla extract
- 1 tsp baking soda
- ½ tsp cinnamon
- ¼ tsp ground ginger
- ⅛ tsp pink himalayan sea salt
- Preheat oven to 350F.
- Line a baking sheet with a Slipat or parchment paper.
- In a food processor, mix bananas, carrots, oats, egg, pecan butter, maple syrup, vanilla extract, baking soda, cinnamon, ginger and sea salt until well combined.
- Fold in raisins and shredded coconut.
- With a cookie scooper or tablespoon, create 1" balls of dough and place on lined baking sheet.
- Bake for 20 minutes or until tops begin to brown.
- Store in an airtight container for up to one week in the refrigerator or longer in the freezer.
Chat with me:
Are you all about the pumpkin? What is the craziest pumpkin-spiced thing you’ve seen so far this year?