Carrot Cake Cookies
These nut free Carrot Cake Cookies are a great way to get an iron boost into your kids’ school lunches. They have over 1.3mg of iron per cookie (meaning that 2 cookies have nearly as much iron as 100g of steak!).
Not only are these cookies a great veggie boost in school lunchboxes, but they’re also a great on the go breakfast option too!
These cookies come from one of the Lunchbox Plans in my Vegan Lunchbox Vault, and as with many of the recipes in the Vault, they’re easy to freeze ahead to make it easy to pack lunchboxes on busy weekday mornings. Simply allow to cool, and then layer with baking paper in a freezer friendly container. There’s no need to defrost them, as they’ll defrost in the lunchbox by morning tea!
Carrot Cake Cookies
I’ve used ordinary vegan butter in this recipe to make it easy, but you can use any seed or nut butters instead to make it oil free.
Ingredients
- 2 medium Carrots
- ½ cup Pumpkin Seeds
- 1 cup Wholemeal Flour
- 1 cup Rolled Oats
- ½ cup Brown Sugar
- 1 tsp Cinnamon
- 2 Tbs Vegan Butter or nut or seed butter
- 120 g Apple Puree or unsweetened apple sauce
Instructions
- Preheat oven to 180°C (or 350°F). Line a baking tray with baking paper.
- Grate the carrot. You need about 1 cup for this recipe.
- Grind the pumpkin seeds to a coarse flour in a blender.
- Add the flour, oats, pumpkin seeds, sugar and cinnamon to a large bowl. Mix with a wooden spoon to combine.
- Add in the grated carrot and mix through.
- Melt the butter in a microwave safe container in the microwave in 30 second bursts.
- Mix the apple puree into the melted butter.
- Add the butter mix to the dry ingredients and mix through until the dry mix is fully combined.
- Place large spoonfuls of dough onto the prepared baking tray and press down lightly with a fork.
- Bake for 15 – 20 minutes until just browned.
- Allow to cool on a cooling rack.
