A healthy, and super delish carrot cake cookies flavored with the exotic flavors of Moroccan Ghoriba. A great, guilt-free snack or a grab and go breakfast!
I think quarantine and cookies go hand in hand…I mean I’m pretty sure some of us are indulging ourselves with snacks and sometimes, with all the chaos that’s happening around the world, we tend to turn to emotional eating as a coping mechanism. Now bear with me, I’m not anti-snacking but I love to experiment with food and look for healthy alternatives when it comes to comfort food.
These are perfect for breakfast, they have everything you need for a morning boost! they have sesame, eggs, dates, olive oil and of course carrots. They also make a great snack option for you will enjoy them and your body will thank you for it!
While I encourage healthy snacking, I’m not a fan bland, tasteless snacks that taste like a weird nasty protein bar, I need my food to taste good as well! so I tried to incorporate rich flavors like sesame, nutmeg, and orange blossom water, and boy they came out as a delicious spiced carrot cake!
If you are familiar with Moroccan sweets, you can tell that these look like an actual Ghoriba cookie. Ghoriba cookie is a subtle tea cookie in Moroccan culture. I literally can’t recall one occasion that doesn’t call for these cookies in our tables with friends and family.
So I thought why not give these carrot cake cookies a little bit of a Moroccan touch and spice it up a little? and while I thought they will turn out weird with all the ingredients going on… boy they exceeded my expectations! they came out so good, spicy, rich, delicious with a great blend between the spiciness of carrot cake and the orange blossom aroma of Ghoriba.
You can also check my Moroccan inspired sesame and coconut mini desserts recipe!
Instead of cream cheese, I love serving these with traditional Moroccan thyme cheese. They taste even more heavenly with cheese. You can also use Cottage or Ricotta cheese, but if you are really craving that cream cheese frosting, you can use low fat cream cheese with a sprinkle of organic honey and boom there you go, enjoy the deliciousness!
How can I store these Moroccan carrot cake cookies?
You can store them in an airtight container at room temperature for six days, you can also keep them for two weeks in the fridge, and for up to two months in the freezer.
What can I serve with these healthy carrot cake cookies?
You can serve these with Cottage cheese, Ricotta cheese, or low fat cream cheese. Cut them in half and place your desired cheese. You can play around and add thyme and honey for more flavor!
Can I substitute olive oil?
If you don’t have olive oil in hand, or you just feel weird using it in a sweet recipe, you can use melted coconut oil instead. However, these cookies do not have a strong olive oil taste or aroma to it.
What can I use instead of honey?
You can use maple syrup or any other sweetener according to your preference.
What can I use instead on Barni dates?
You can use Medjool dates instead of Barni dates. Make sure to choose soft and syrupy ones to achieve a caramel-like consistency when you blend them without having to add hot water.
Healthy, Moroccan Style Carrot Cake Cookies
- 75 g (around 1/2 cup) raw golden sesame seeds
- 150 g (1 cup and a half) unsweetened shredded coconut
- 120 g (1 cup) barley flour
- 1 tsp of baking powder
- 1 Carrot medium-sized, finely shredded
- 6 tbsp olive oil extra virgin
- 2 large eggs 3 if small
- 3 tbsp of raw honey or 4 for more sweetness
- 12 dates Preferably Barni, choose soft and syrupy ones
- 1 tbsp orange blossom water
- 1 tsp cinnamon
- 1/2 tsp ground nutmeg
- Preheat a pan for a few minutes and add raw sesame seeds.
- Stir the sesame seeds continuously over a low heat for 2 minutes or until they are warm. Make sure that you are just warming the seeds and not toasting them!
- Place sesame seeds in a high-speed food processor and blend for a few seconds or until you reach an almond flour-like texture. Do not over-process!
- Place ground sesame in a mixing bowl and set aside.
- Add the dates and honey to your food processor. Blend until you reach a caramel-like consistency.
- Place the date caramel in the mixing bowl along with processed sesame and set aside.
- In a separate bowl, beat the eggs using a fork and add olive oil. Lightly mix the ingredients together until combined.
- Add the egg and olive oil mixture, shredded coconut, shredded carrot, cinnamon, nutmeg, and orange blossom water along with the other ingredients in the mixing bowl.
- Mix everything using a spatula or using your clean hands. Combine the ingredients well until firm and well coated.
- Start To gradually add barley flour along with baking powder with mixing in between. If your dough is too crumbly or overly moist, add more flour until you reach a firm, soft, and fluffy dough.
- Next, preheat your oven to 300 degrees.
- Take a baking sheet pan and place parchment paper on it. If you don't have parchment paper, you can sprinkle some flour on the pan as I did to prevent the cookies from sticking.
- Take around one full tbsp of cookie dough, shape it into a medium-sized ball and place it on the sheet pan. Do the same with the rest of the dough.
- After you have shaped your cookies, take a spoon and try to gently press the top of the cookie and flatten them just a little bit.
- Bake for 20 minutes or until the cookies are slightly brown on the bottom and with crackled top.
- Allow the cookies to cool for a few minutes before serving or storing.
- Please note that this is not a low-calorie recipe. If you are cautious about your calorie intake you may need to look at the nutrition card below.
- Note that nutritional facts given in this recipe are based on approximate calculations, therefore, provided information may not be 100% accurate
- Store in an airtight container in the fridge.
- Use flaxseed egg instead of eggs for a vegan option.