Carrot cake cookies

These carrot cake cookies have a healthy moist carrot cake flavor, all in an easily portable cookie form.

Ok, so you know about carrot cake.  And you know about cookies (who doesn’t?).  But what about combining them into one delicious snack?  That’s also full of good-for-you stuff and no refined sugar?  Not even any of the other natural sweeteners such as honey or maple syrup?  And something that my kids will actually eat and come back for more?  (As long as I don’t tell Abby that they have dates in them!)

You jest, I hear you say!  Well, I don’t, because these were quite a surprise for me.  These carrot cake cookies are soft and moist, gluten-free, dairy-free, and refined sugar-free, but definitely not taste-free.  The recipe is loosely based off of my carrot walnut muffins, but with a few small changes to make them not fall apart on you when you hold them up.  

Trust me.  And try these.  Now!

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Carrot cake cookies

(Paleo, gluten-free, dairy-free, no added sugar)

Prep Time 15 minutes

Cook Time 15 minutes

Servings 18

Ingredients

• 2 cups almond flour
• 1/4 cup unsweetened shredded coconut
• 2 tsp baking soda
• 1 tbs cinnamon
• 1 cup pitted Medjool dates
• 3 ripe bananas
• 3 large eggs
• 1 tsp apple cider vinegar
• 1/4 cup coconut oil
• 2 large carrots shredded
• 1 cup coarsely chopped walnuts

Instructions

1. Preheat oven to 350F. Prepare baking sheets with parchment paper or non-stick spray.
2. Combine almond flour, coconut, baking soda and cinnamon in a large mixing bowl and set aside.
3. Combine dates, bananas, eggs, vinegar and coconut oil to the bowl of a food processor and process until smooth.
4. Add the flour mixture to the date mixture in the food processor and pulse just until combined.
5. Transfer batter to large mixing bowl and fold in shredded carrots and chopped walnuts.
6. Spoon batter onto baking tray in 1-2 tbs balls and press down slightly.
7. Bake for approximately 15 mins and cool on a wire rack.
8. Store in the refrigerator or freezer.