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Carrot Cake Power Cookies

 2 tablespoons ground chia seeds
 1/2 cup hot water
 1/2 cup cashew butter or almond butter (I use Trader Joe's Cashew Butter)
 1/2 cup ground flaxseed
 1/2 cup arrowroot powder
 1/2 cup unsweetened applesauce
 1/4 cup maple syrup
 2 teaspoons lemon juice
 1 1/2 teaspoons ground cinnamon
 1/4 teaspoon ground nutmeg
 1/4 teaspoon ground ginger
 1/4 teaspoon sea salt
 1/2 teaspoon baking soda
 1/2 cup grated carrots (about 1 large carrot)
 1/2 cup raisins
 1/2 cup chopped walnuts

Preheat the oven to 350F. Line 2 baking sheets with silicone baking mats or parchment paper.


Combine the ground chia seeds and hot water. Let sit for about 5 minute while you measure the rest of the ingredients.


Place the cashew butter, flaxseed, arrowroot powder, applesauce, maple syrup, lemon juice, cinnamon, nutmeg, ginger, salt and baking soda in a bowl. Use a hand mixer to evenly combine. Add the chia seed mixture and mix until totally smooth and incorporated.


Add the carrots, raisins and walnuts and mix to gently combine.


Using a cookie scoop or wet spoon, scoop the cookies out onto the prepared baking sheets. Use wet hands to flatten slightly if desired.


Bake for 15-17 minutes until golden on the edges and bouncy to the touch. Let cool for 2 minutes then transfer to a wire rack to cool completely. Enjoy!

Nutrition Facts

Serving Size 15-20 Cookies