It’s no secret my kids adore our strawberry coconut cookies; they are super simple to prepare, chock full of deliciously sweet strawberries and are happily nestled in their lunch box’s most days. That said, I did think the kids were starting to get a little bored of the same old (yet oh so delish) cookie so I decided to revamp them just a little and with a few ingredient changes managed to turn our beloved strawberry snack into a gorgeously golden and unbelievably fragrant batch of carrot cake cookies.
Miss G. helped me to make this batch of cookies and I can’t tell you how much fun she had. From grating the carrot, to cracking the egg and finally stirring the batter together – she didn’t stop smiling once. Once we had rolled the cookies and nestled them in the hot oven to bake my little munchkin sat herself on the kitchen floor to watch her cookies ‘grow’.
The amazement I see in her sparkly little eyes knowing that she has created something – from scratch – melts my heart and makes me treasure these lovely little moments even more. Cooking with my kids, although terribly messy, has to be the highlight of my day. It’s a daily reminder to treasure the simple things and to find the joy in the ordinary.
Oh an if you’re wondering why Miss G. is wearing Christmas pyjamas, that’s 3 year old fashion logic for you. Hahaha.
To create your own batch of gorgeously golden carrot cake cookies simply…
Get started by preheating your oven to 160 degrees celsius (325 F) and line a cookie tray with baking paper. Grate 1 large carrot or 2 small carrots. Set aside.
Place the coconut sugar, wholemeal flour, baking powder, baking soda, oats, cinnamon and mixed spice into a large bowl. Mix to combine.
Add the egg, vanilla bean paste, maple syrup, melted coconut oil and carrot and mix to combine.
Take heaped tablespoons of the dough and shape into cookies. Place onto the prepared trays (leaving room in-between for the cookies to spread a little) and bake for 12-14 minutes or until golden.
Allow to cool for 5-10 minutes before using a spatula to ferry the cookies to a cooling rack to cool completely.
Serve the still amazingly fragrant cookies alongside a little fresh fruit for a perfect little afternoon snack.
- ¼ cup (55 grams) rapadura sugar (or brown sugar)
- 1½ cups (225 grams) wholemeal flour
- ¼ teaspoon baking powder
- ¼ teaspoon bicarbonate of soda
- ½ cup (45 grams) rolled oats
- 1½ teaspoon cinnamon
- ½ teaspoon mixed spice
- 1 egg
- 1 teaspoon vanilla bean paste
- ½ cup (150 grams) maple syrup
- ⅓ cup (85 grams) coconut oil, melted and slightly cooled
- 1 large carrot, grated (approx. 1 cup)
- Preheat oven to 160 degrees celsius (325 F). Line 2 cookie trays with baking paper and set aside. Place the sugar, flour, baking powder, bicarb soda, oats, cinnamon and mixed spice into a large bowl and mix to combine. Add the egg, vanilla, maple syrup, coconut oil and carrot and mix to combine. Place heaped tablespoons of the mixture onto the prepared trays leaving room for the cookies to spread a little and gently flatten each cookie. Bake for 12-14 minutes or until golden. Allow to cool for 5 or so minutes before placing the cookies onto a wire rack to cool completely. Enjoy x
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