Carrot Cake Cookies
These Carrot Cake Cookies are soft, chewy and have all the flavors of classic carrot cake in a healthy and delicious portable treat! They're easy to make and loaded with sweet carrots, cinnamon, nutmeg and ground ginger. Gluten free, refined sugar free and perfect for breakfast or an afternoon snack.
Ingredients
- 1 large egg room temperature sub with 1 flax-egg for vegan (1 Tbsp ground flaxseeds + 2.5 Tbs water)
- 1/3 cup creamy cashew butter OR sub with almond butter or any other nut or seed butter of your choice
- 1/3 cup coconut oil , softened at room temperature - you want it softened like butter
- 1/2 cup pure maple syrup , may also sub with coconut nectar syrup OR preferred liquid sweetener for low carb / keto (yacon syrup or Sugar Free Maple Syrup)
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking powder
- 1/2 cup superfine almond flour OR finely ground oat flour (if not grain-free)
- 2/3 cup unsweetened shredded coconut
- 2/3 cup peeled grated carrots (about 1 large carrot)
- 2 2/3 cups gluten-free old-fashioned rolled oats , sub with roughly chopped Bob's Red Mill Coconut Flakes to make these grain-free and paleo
- 1/2 cup unsweetened dried raisins
- 1/3 cup chopped pecans , plus 12 optional pecan halves for garnish
Instructions
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Preheat oven to 350 degrees F and line a large baking sheet with parchment paper. Set aside.
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In a large bowl, whisk the egg (or make the flax egg), nut butter and coconut oil until creamy and smooth. Add the maple syrup, vanilla, cinnamon, ginger, nutmeg, salt and baking powder. Beat until combined.
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Stir in the flour, followed by the coconut, grated carrots and oats (or chopped coconut flakes) and mix until everything is just combined. Fold in raisins, pecans and any other add-ins of your choice.
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Use a 1/4 cup to scoop out the dough and drop onto the parchment paper. Pat the tops down to flatten slightly. Press 1 pecan half in middle of cookie (optional).
Bake in preheated oven for 10-12 minutes, or until edges are slightly brown and set.
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Allow to cool on the cookie sheets completely. Cookies can be frozen in a large resealable bag up to 3 months.
