Chilli Carrot Cake Cookies

Last week I had the amazing opportunity to travel to San Diego and stay for 5 days whilst on a work trip. I’m a graphic designer and have been with the company for almost 3 months now. The trip was amazing, the hotel was beautiful as was the food and the location was simply outstanding. I had never visited the states before so I was definitely star struck! Going back to the food… It was right up my street. Fresh, full of seafood, chicken and other meats, healthy yet had the most amazing puddings. My eating definitely relaxed when I was over there – not due to being ‘unhealthy’ but rather the fact that I was eating bigger portions and double servings than I usually do. In fact, most of the food was healthy and delicious! The bit I relaxed on was the dessert. I mean who can resist banana bread pudding, chocolate cobbler and chocolate tarts?! So I had a dessert each night and hit the gym every morning! I did what I wanted to and that’s where a healthy mindset comes into play.

Anyhow, on to what you’re really here for… Cookies.

This recipe inspiration actually comes from Kayla Itsines Carrot Cake Cookies recipe. I changed a few ingredients and decided to add a kick to the recipe with some chilli. Don’t worry, it’s not over powering at all. Just a nice touch. So if you’re interested in Kayla’s original recipe then you can find that right here.

So, if you love the winter spices, carrot cake and cookies (who doesn’t?) then you’re in for a treat… a healthy one at that!

Ingredients

100g oats
75g sukrin almond flour
1 tsp baking powder
1 tsp ground cinnamon
1 tsp ground ginger
1 tbsp and a pinch chilli flakes
2 tbsp extra virgin olive oil
2 tbsp twochicks egg whites
2 tbsp Sweet Freedom fruit syrup
1 tsp vanilla extract
1 large grated carrot
1 tsp Pip&Nut almond butter

Method

Start by pre heating the oven to gas mark 4 and lining a baking tray with parchment paper.

In a large bowl add the oats, almond flour, baking powder and spices and then mix together.

In another separate bowl add the rest of the wet ingredients apart from the grated carrots and mix together. Once mixed, add the grated carrot and mix all together.

Combine the dry and wet ingredients and mix together well.

Once the ingredients are all mixed together form together seven/eight balls and place them on the baking tray. Press down into cookies.

Place the cookies in the oven and bake for 15-17 minutes until your desired cookie texture. I like mine slightly golden but still soft in the inside!

Once the cookies are done, remove them from the oven and leave to cool for a few minutes then drizzle over the almond butter on all the cookies.

Grab a tea and enjoy!

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