Description
These apple sauce carrot cookies are gluten-free, egg-free, dairy-free, and made with no added sugar! They’re made with sweet potato puree, carrots, oats, and other wholesome ingredients.
Ingredients
Units
Scale
- 1/4 cup shredded carrots
- 2 cups old fashioned oats
- 1/4 cup oat flour
- 1 tsp cinnamon
- 1 tbsp hemp hearts
- 1 tbsp flax meal
- 1 tbsp cashew butter (sub any other nut or seed butter)
- 1/2 cup canned sweet potato puree (sub pumpkin puree)
- 1/2 cup applesauce
Instructions
- Preheat the oven to 350 F and line a baking sheet with lightly greased parchment paper.
- Pat the shredded carrots dry to remove any excess liquid.
- Combine the oats, oat flour, hemp hearts, cinnamon, and flax meal in a bowl. Stir in the cashew butter, sweet potato puree, apple sauce, and shredded carrots. Stir until the dough is fully incorporated. It should be sticky but firm.
- Use a cookie scoop (or your hands) to scoop evenly sized cookies and add to the baking sheet, and space about 2″ apart. Slightly flatten with the back of your hand.
- Transfer to the preheated oven and bake for 12 minutes or until firm.
- Carefully transfer to a cooling rack and allow to cool before serving.
Notes
Adapted from The Big Mans World.
- Prep Time: 15
- Cook Time: 12
Nutrition
- Serving Size: 1 cookie
- Calories: 73
- Fat: 1.6g
- Carbohydrates: 12.7g
- Fiber: 2.1g
- Protein: 2.7g