The original recipe for these cookies included sultanas.   I left the sultanas out and sprinkled the tops with chopped pecan nuts instead.

We eat so many bananas in our household and I buy many bunches a week but we still have difficulty leaving them to go really ripe (the more black spots the better) so when this recipe called for mashed banana and mine weren’t particularly ripe, I decided to grate them along with the apple and carrots in my food processor.  This worked perfectly and I will probably do it again to save mashing them.

These deliciously chewy cookies are well worth making and they are very difficult to leave alone as they are so tasty.

INGREDIENTS:

270g oats (gluten-free)
3 ripe bananas (about 340g)
3 red apples (about 350g)
2 carrots (200g)
3 tablespoons maple syrup
2 tablespoons cashew nut butter
1 tablespoon coconut oil
3 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon ground ginger
Chopped pecan nuts for topping

METHOD:

Grate the apples (no need to peel them) and carrots, and mash the bananas (or as I did, pop the bananas through the grater as well).

Mix with all other ingredients in a bowl (except the chopped pecan nuts).

Either grease a baking sheet with coconut oil, or line with baking parchment.

Roll a dessertspoon of the mix in your hands and pat it into a cookie shape on the tray.

Sprinkle the tops with chopped pecans.

Bake the cookies for about 30 minutes in a 200°C oven until they turn golden brown.

Leave them to cool slightly before transferring them to a cooling rack.

Carrot Cake Cookies

Store in an airtight container for about 5 days.

This quantity made 25 cookies.

Recipe adapted from Deliciously Ella

NB: All photographs used in this blog have been taken by me, and are of food I have prepared myself.