Sometimes I find myself in the mood for a sweet snack but not too sweet. I stumbled upon this little gem from Oh She Glows and knew I had to make it immediately. It’s the perfect bite sized snack with just the right amount of sweet, salt, and of course a healthy component (carrots! raisins!).
Below is my version of the recipe with a few changes, mainly due to the fact that I did not have all of the ingredients on hand and was too lazy to go to the store. Such is life.
Carrot Cake Bites (adapted from Oh She Glows)
- 1/2 cup white whole wheat flour
- 1/4 cup regular oats
- 1/4 cup unsweetened coconut
- 1/2 tsp baking powder
- 1/4 tsp kosher salt
- 1/2 cup shredded carrots, packed
- 1/4 cup raisins, soaked in water overnight
- 1/3 cup pure maple syrup, room temperature
- 1/4 cup agave nectar
- 1/2 tsp ground ginger
- Pinch of ground cinnamon
- 1/2 tsp pure vanilla extract
*Note: The original recipe calls for walnuts which I had to omit because I am unfortunately allergic. I think pecans would bring a nice nutty texture to this recipe.
Preheat oven to 350F and line 1 baking sheet with parchment paper. Whisk together the flour, cinnamon, baking powder, salt, and oats in a large bowl. Add in the coconut, raisins, and shredded carrots. In a small bowl mix the maple syrup, agave nectar, vanilla, and ground ginger. Add this to the flour mixture and stir until combined.
Drop about 1 heaping tablespoon of dough onto lined baking sheet, leaving about 2 inches between each cookie. Shape into a ball with hands. Bake for about 12 minutes and cool for 10 minutes on a baking rack.
Yield 12-15 cookies depending on how big your scoops are.