Recipe and images courtesy of Rebel Recipes (@rebelrecipes on Instagram)
These carrot and ginger cookies are packed with oats, warming spices and a little crunch from nuts or seeds. They’re wholesome enough for everyday snacking, but still feel like a proper treat - no dry “healthy” vibes here.
Makes: 10–12 cookies
Prep Time: 10 minutes
Bake Time: 12–15 minutes
Ingredients:
- 120g oats
- 100g plain flour
- 60g ground almonds
- 1 tbsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp baking powder
- Pinch of salt
- 80g coconut oil, melted
- 4 tbsp maple syrup
- 1 tsp vanilla extract
- 1 carrot, finely grated
- 50g chopped walnuts or mixed seeds
- 50g chopped dates (optional)
Method
- Preheat the oven to 180°C (160°C fan) and line a baking tray.
- Mix the oats, flour, ground almonds, spices, baking powder and salt in a bowl. In another bowl, stir together the coconut oil, maple syrup, vanilla and grated carrot.
- Combine the wet and dry ingredients, fold in the walnuts or seeds (and dates if using), then scoop spoonfuls onto the tray and flatten slightly.
- Bake for 12–15 minutes until lightly golden. Leave to cool on the tray for a few minutes before transferring to a rack.
