These Carrot Cake Cookies are a full flavour low sugar slightly chewy cookie that will be a lunchbox favourite.
OK. Now I do not think I am one to toot my own horn. But these cookies. Yum. I could eat the whole batch. Is it the carrots? The cinnamon? Maybe. Whatever it is, there is something super comforting about these Carrot Cake Cookies.
They are also low in added sugar with only 1/3 cup of brown sugar in this recipe. I think having lower in added sugar baking options is a must for school lunches. And if you love low sugar recipes why not try these Apple Oat Cookies sweetened only with fruit. You may also love these Strawberry Coconut Cookies or these delicious Low Sugar Gingerbread.
Soaking the Sultanas
This recipe calls for 1/2 cup of sultanas. Before mixing these into the batter I soak my sultanas for 10 minutes in boiling water. I then drain the water from them before using. This helps keep them moist and plump while the Carrot Cake Cookies bake.
Carrot Cake Cookies – Dairy Free and so Delicious
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 20 1x
- Category: Baking
- Method: Baking
- Cuisine: Western
Description
These nut and dairy free Carrot Cake Muffins are perfect for school lunches or snacks. Low in added sugar and packed with flavour these are delicious.
Ingredients
- 1/2 cup low flavour extra virgin olive oil
- 1/3 cup brown sugar firmly packed
- 1 egg
- 1 tsp cinnamon
- 1 tsp vanilla
- 1 tsp orange zest
- 150g (two medium) carrots peeled and grated
- 1/2 cup soaked sultanas
- 1 1/2 cup quick oats
- 3/4 cup plain wholemeal flour
- 1 tsp baking powder
Instructions
- Preheat oven to 175c and a line a baking tray
- In small bowl add in the sultanas and cover with half cup of boiling water and set aside to soak for 10 minutes.
- In a large bowl whisk together the oil, sugar, eggs, cinnamon, vanilla and orange zest until well combined.
- Drain the water from the soaked sultanas and stir into the mixture with the grated carrots.
- Mix through the oats, flour and baking powder.
- With wet hands, roll spoonfuls of the mix into balls then flatten them with your hands to form the cookies – the mix will be quite sticky so make sure to keep your hands wet.
- Bake for around 12 – 14 minutes or until the cookie is lightly golden and the mixture bounces back when touched lightly.
I hope you love these Carrot Cake Cookies as much as I do. Remember if you make them please take a picture and share with me on Instagram or Facebook and if you love them please rate the recipe.
Happy baking,
Bernadette x
These were delicious and easy! I took my first batch out too early. They tasted great but when I looked back to step 7 and tested that “the mixture bounces back when touched lightly” the next bath was even better.
Love to hear they were even better the second time around! Bernadette x
Cannot recommend these cookies enough! So delicious and so simple to make 👍
Ah thanks so much! We love these too! Bernadette x
These are such a special treat, I bake these for my gluten free son who’s started kindy. He loves them! Mummy also loves taking a few for herself 🥰
Ah yay! Thanks for letting me know. What do you substitute to make them gluten free! I am sure other readers would love to know 🙂 Bernadette x
Yes would love to know the gluten free version please! Many thanks
I would guess you could use certified gluten free oats for the quick oats and certified gluten free oat flour too. Bernadette x
Can I use 1 banana instead of sugar? Thanks
You can try, though I have not tested the variation and it would change the flavour profile a bit and they’re already quite a wet cookie. It is quite low in added sugar for a cookie recipe. If you are looking for a cookie with no added sugar you could try these Apple Oat Cookies https://www.goodiegoodielunchbox.com.au/apple-oat-cookies/
Can I sub sultana with raisins? And can I also use regular flour?
Yes you can on both counts! Bernadette x
Could you substitute the egg for banana due to allergies?
These are already a little sticky and require wet hands to roll these. I would probably recommend a chia egg for these ones instead, but I have not tested this variation. Thanks Bernadette
How long can you store these in the freezer for? Thanks 😊
Hi Elle, you can store for around two to three months. Thanks Bernadette x
what should the texture be like? cakey? or a bit crunchier? thanks
They are a bit of in-between. They are a soft cookie but still firm. Happy baking, Bernadette
Can you use regular rolled oats – or does it have to be the instant or quick oats mentioned?
You can use rolled oats – I haven’t tried though. You may need to chill the dough or let is sit for a little bit for the rolled oats to absorb more of the liquid. Thanks, Bernadette
I’ve made these a couple of times and they’re delicious. I have been substituting maple syrup for the brown sugar and they work out well.
Thanks for baking and letting me know! We love them around here too. Bernadette x
Hi…love your recipes so much ❤️! The brown sugar can be the Demerara granulated one ?
I use soft brown sugar for this recipe. I haven’t tried with granulated sugar. Thanks Bernadette x
Is the cooking temperature mentioned anywhere or am I going mad?!
It’s there lovely in the first step – 175c. Happy baking, Bernadette x
I’m going mad then!! Thank you 🙂
Enjoy!