A healthy carrot cake cookie that I can eat instead of lunch? Yes please!
After creating this recipe, I asked my four year old niece if she would like to help me make cookies.“YEEEAAAAAHHHH COOOOOOOOKIESSSSS!” We began with the oats, and all was well in the world. Then we started adding the banana. And carrots. And raisins. A skeptical look appeared on her face – “What kind of cookie is this? Where is the chocolate????”
When they came out of the oven and were frosted, she eagerly munched them down. “I LOOOOOVE your cookies, Aunt Jessieeeeee!!!!” – “Do you like the frosting, too?” – “YES I LOVE IT!” You heard right, this recipe is four-year-old-approved!
After one last cookie it was time to leave. She hugged me and said, “I love you Aunt Jessie! My mommy’s frosting is better.” Well, we can’t all be Betty Crocker. 😉
Healthy Carrot Cake Cookie with Goat Cheese Frosting
- 1 large banana
- 1 oz shredded, unsweetened coconut (about ½ cup – do not pack down)
- ½ cup diced/shredded carrot (60 g)
- ½ cup gluten free oat flour (60 g) – ask you oat supplier if they use the purity protocol!
- ¼ cup almond flour (28 g)*
- ¼ cup raisins (40 g)
- ½ tsp cinnamon
- Goat Cheese Frosting
- Place the banana on a parchment paper-lined baking sheet and place in the oven. Turn the oven on to 350 degrees F. The banana will be ready to use when it is black. Remove it from the oven, cut it open, carefully scoop out the insides, place in a bowl, and let cool.
- Combine all ingredients in a bowl and mix with hands to combine well.
- Tightly form 12 disk-like cookies (about 1 ½ inches wide) with your hands and place them on a baking sheet lined with a fresh piece of parchment paper.
- Bake for 25-30 minutes, until the outer edges and bottoms have just started to brown. Remove and let cool completely before icing with Goat Cheese Frosting.
Goat Cheese Frosting
- 2 oz (1/4 cup) goat cheese
- 1 tbsp agave nectar or maple syrup
Mix together with a spoon until smooth.