Sweet and Nutty these Carrot cookies are a twist on the traditional cookies. Filled with carrots and parsnips, cassava flour, currants and topped with a Maple glaze.
Carrot cake and cookies the perfect spring and easter dessert! I actually have never really been a huge fan of carrot cake until now. Growing up a family member always brought carrot cake to Easter and it was terrible so dry and flavorless that marked a memory for me that I could shake for a long time. Also my mom would always comment how bad it was it made me think it too.
For these cookies I wanted to make them healthier than the traditional cookies you might find. I used Cassava flour, coconut sugar, almond milk, walnut oil, grated carrots and parsnips, dried currants and spices. They are refined sugar free, dairy free and delicious bites of goodness.
What is cassava flour?
Also known as yuca, cassava is a tuber in the same family as taro, yams, and potatoes. Cassava flour imparts an earthy, subtly nutty flavor and you can pretty much swap in this cassava flour for all-purpose flour to achieve a very good, sometimes even great, result. I love to use it in cookies and brownies it is a flour that love liquid so I am still figuring out breads.
When baking and making treats dairy free I try to use the best ingredients possible and the only almond milk I use is from Addjoi . There nut milks are only a single ingredient and shelf stable so you can blend it up when you need it. No added chemicals or junk like most grocery store milks.
Instead of using just carrots I thought it would be fun to add parsnips too. They add another layer of nuttiness with a hint of sweet. Currants add a unique spin to raisins but if you only have raisins use them they are equally delicious. Toasted walnuts for crunch and a sweet maple glaze made with monk fruit and maple extract.
You only need one bowl and these cookies are a perfect healthyish treat.
Carrot Parsnip Cassava Cookies with Maple Glaze
- 1 cup Cassava Flour
- 1/2 cup coconut sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp ceylan cinnamon
- 1/2 tsp ground ginger
- 1/2 cup shredded parsnips
- 1/2 cup shredded carrots
- 1/2 cup + 2 tbsp almond milk
- 1/4 cup walnut or olive oil
- 1/4 cup chopped walnuts
- 1/4 cup currants or rasins
- 1/2 cup powdered monk fruit
- 2-4 tbsp almond milk
- 1/4 tsp maple extract
- Heat oven to 375’F. Line baking sheet with parchment paper. In a large bowl mix flour, sugar, baking powder, cinnamon, ginger and salt. In a smaller bowl mix carrots, parsnips, milk, and oil. Pour wet into dry ingredients and stir all together until mixed. Fold in nuts and dried fruit. Scoop spoonfuls of dough onto the baking sheet and bake 10-14 minutes. allow to cool and drizzle with glaze!! Glaze – Mix powdered monk fruit with milk and extract. Start with 2tbsp milk and continue to add more milk to reach consistency desired.
If you make these cookies comment below! I love to hear from you. Happy baking and have an amazing day!