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