Carrot Cake Cookies

‘Tis the season for fall flavors! Nature is offering an abundance of root vegetables such as carrots, parsnips, sweet potatoes and fruits to make use of in our fall baking.

Thinking about autumn can bring about some pleasant thoughts. While it is common to think about cozy scarves and pumpkin lattes, the symbolic meanings of autumn are more profound than you think. Ancient cultures, science and astrology have associated many aspects of this beautiful season to human life. These symbolic associations are powerful reminders that Mother Nature has an incredible influence on our lives.

These fall cookies are full of green zucchinis, deep orange carrots and bright red apples, colorful representations of the changing season ahead.

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Carrot Cake Cookies
Votes: 1
Rating: 5
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Rate this recipe!
Course dessert
Cuisine American
Servings
Course dessert
Cuisine American
Servings
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 F. Line baking sheets with parchment paper.
  2. In a large bowl, stir together oats, flour, flaxseed, cinnamon, cardamom, baking soda & salt.
  3. In a medium bowl or liquid measuring cup, whisk together applesauce, honey (or maple syrup), egg & vanilla. Mix in the melted butter.
  4. Pour the wet ingredients into the dry and stir until just combined. Gently fold in the nuts/seeds, grated zucchini, carrot & apple.
  5. Use a large scoop or measuring cup to drop 1/4-cup portions of dough onto the prepared baking sheets. Use your fingers to gently shape the cookies and flatten slightly, as they won't flatten on their own during baking.
  6. Bake 14-15 minutes, until set and lightly golden. (If baking more than one pan at a time, be sure to rotate the pans halfway through the baking time.)
  7. Let cookies cool on the baking sheet for a few minutes before removing to a wire rack to cool completely.

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