Steve's Carrot Cake Cookies
Steve's Carrot Cake Cookies are a delightful fusion of flavours and textures. These wholesome cookies feature rolled oats, crunchy walnut pieces, and rich dark chocolate chips, all complemented by the warm essence of ground cinnamon. Grated medium carrot adds a subtle sweetness, while plump raisins, sultanas, or dried apricots provide a chewy burst. Mashed, very ripe bananas lend natural sweetness and moisture, with a splash of vanilla extract enhancing the overall flavour. Enjoy a delicious treat that captures the classic taste of carrot cake in every bite!
Ingredients
Dry Ingredients
- 4 cups rolled oats
- 1 cup walnut pieces
- ⅔ cup dark chocolate chips or drops
- 1 med carrot grated
- ½ cup raisens, sultanas or dried apricots
Wet Ingredients
- 4 very ripe bananas
- 1½ tsp vanilla extract
Instructions
- Heat the oven to 180°C (170° C fan-forced)
- Measure the raisins/sultanas/apricots into a small bowl. Cover with boiling water. This allows the fruit to rehydrate, preventing them from drying out the cookie mixture during cooking.
- Measure the dry mix ingredients into a large mixing bowl.
- On a large plate, mash the bananas and mix with the vanilla extract. Add to the bowl.
- Strain the raisins/sultanas/apricots. Add to the bowl. Mix together until well combined. If the mix seems too dry, add more mashed bananas.
- Line 2x baking trays with baking paper or silicone baking mats. Form cookies into balls and flatten them onto trays. They do not change shape in the oven, so make them the size you want them to end up.
- Bake until the cookies start to brown on the outside. About 20-25 minutes. Swap trays between top and bottom halfway through the cook. Once cooked, remove from oven and let cool on wire racks.
- Store in an airtight container in the fridge.
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