A healthy moist carrot cake flavor, in an easily portable cookie form.

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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?

You jest, I hear you say!  Well, I don’t, because these were quite a surprise for me.  These are soft and moist, gluten-free, dairy-free, and refined sugar-free, but definitely not taste-free.  Trust me.  And try these.  Now!

Carrot cake cookies
Yields 18
Print
Prep Time
15 min
Cook Time
15 min
Prep Time
15 min
Cook Time
15 min
197 calories
20 g
31 g
13 g
3 g
5 g
69 g
158 g
8 g
0 g
8 g
Nutrition Facts
Serving Size
69g
Yields
18
Amount Per Serving
Calories 197
Calories from Fat 106
% Daily Value *
Total Fat 13g
19%
Saturated Fat 5g
23%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 4g
Cholesterol 31mg
10%
Sodium 158mg
7%
Total Carbohydrates 20g
7%
Dietary Fiber 2g
8%
Sugars 8g
Protein 3g
Vitamin A
28%
Vitamin C
4%
Calcium
3%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cups almond flour
  2. 1/4 cup unsweetened shredded coconut
  3. 2 tsp baking soda
  4. 1 tbs cinnamon
  5. 1 cup pitted Medjool dates
  6. 3 ripe bananas
  7. 3 large eggs
  8. 1 tsp apple cider vinegar
  9. 1/4 cup coconut oil
  10. 2 large carrots, shredded
  11. 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.
Notes
  1. Frost with any type of icing - pictured is a combination of cream from a tin of coconut cream, 1 1/2 cups organic powdered sugar, 1 tsp vanilla and 1 tsp mixed spice.
beta
calories
197
fat
13g
protein
3g
carbs
20g
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carrot-cake-cookies