Carrot Cake Cookies

Carrot Cake Cookies



270g of gluten free oats
350g of over ripe bananas
350g of grated apples
200g of grated carrots
150g of sultanas
3 tablespoons of date syrup
2 tablespoons of nut butter (optional)
1 tablespoon of coconut oil
3 teaspoons of cinnamon
1 teaspoon of nutmeg
1 teaspoon of ground ginger

Here’s how

Pre heat the oven to 200C

Grease a baking sheet with coconut oil.

Mash the bananas in a large bowl, add the grated apple and carrot and combine. Then add all the other ingredients carefully, try not over mix. Then carefully pat a heaped tablespoon of mixture into a cookie type shape and place on the baking sheet. Try to even out the sultanas evenly, those that have more sultanas are heavy with sultanas are more likely to burn.
You should get around 20/25 cookies.

Cook for about 25/30 minutes until golden brown. Leave them to cool for about 15/20 minutes.

Store in an airtight container I the fridge.

Tips; if you really don’t like sultanas you could change them for dried cherries, goji berries, or another type of dried fruit of your choice. Also if you don’t have date syrup to hand you can use honey or maple syrup.