7-Ingredient Chewy Carrot Cake Cookies

7-Ingredient Chewy Carrot Cake CookiesChewy coconut cookies with shredded coconut, eggs and honey for a super-simple approach to carrot cake, cookie style!

I’ve been speaking at a bunch of nutrition chats, workshops and retreats lately. Which is SUPER rad, I love it… but I have 0 nice clothes. I haven’t gone shopping since… high school? Ya, that was like, 10 years ago. It’s not that I don’t like shopping, I just, don’t make it a priority. I would rather spend $100 on a month’s worth of kombucha than on a pair of new shoes. That? And working from home doesn’t exactly require coordinated outfits. Yoga pants, over-sized sweatshirts and a high ponytail is my go-to getup.

But I’m representing Healthful Pursuit at all of these crazy awesome events. And Healthful Pursuit doesn’t do unpretty. We’re all about celebrating our womanly gorgeousness, right? So, I bit the bullet, saved up $400, and I went SHOPPING.

Clothes

… I even got matching shoes! Look at those cute moccasins!

Such a nice treat.

Clothes2

And another nice treat?

These cookies.

I highly suggest you make them, dress up fancy and head to a friends’ house to feast on cookies and feel all womanly and awesome.

7-Ingredient Chewy Carrot Cake Cookies

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5.0 from 3 reviews
7-Ingredient Chewy Carrot Cake Cookies
Author: 
Recipe type: Gluten-free, Dairy-free, Refined sugar-free, Yeast-free, Corn-free, Grain-free
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Chewy coconut cookies with shredded coconut, eggs and honey for a super-simple approach to carrot cake, cookie style!
Ingredients
Chewy Carrot Cake Cookies
Topping
Instructions
  1. Preheat oven to 350F and line a baking sheet with parchment paper or a silicon baking mat. Set aside.
  2. Shred carrots and squeeze excess liquid from the shreds by wrapping in a clean kitchen town and ringing out.
  3. Add all ingredients but coconut butter topping to a large bowl. Mix with a spoon until incorporated.
  4. Using a ¼ cup, scoop cookie dough onto prepared baking sheet. Shape into cookies on the pan. The dough will be a bit loose, but it will hold together once baked. Repeat with remaining dough, making 10 cookies in total.
  5. Transfer baking sheet to preheated oven and bake for 15-20 minutes until golden on the bottom.
  6. Remove from the oven, allow to cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely. Once cooled, drizzle each cookie with melted coconut butter.
Notes
Honey - if you do not want to use honey, maple syrup or coconut nectar may work.

Coconut butter - is to coconut as almond butter is to almonds. Coconut OIL is something different. Coconut oil is to coconut as olive oil is to olives.

View nutrition information (once on page, scroll down)

7-Ingredient Chewy Carrot Cake Cookies

These cookies couldn’t be simpler to throw together. One bowl, 7-ingredients, a couple of minutes of baking. They’re very similar to my 5-Ingredient Chewy Chocolate Coconut Cookies and 5-Ingredient Chewy Vanilla Coconut Cookies.

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Comments | Leave Your Comment

  1. What could I use in place of the almond flour? These sound great, but I need them to be nut-free!

    • I bet you could make without… or a tablespoon of coconut flour ;)

  2. I make these cookies and your 5 ingredient version all the time. LOVE them! I use maple syrup instead of honey and they turn out great. I always have these in my freezer for a quick snack.

    • Oh thanks, Connie! All of my girlfriends really love Stella & Dot. I’m not much of a jewelry person though. I always end up taking it all off about 1 hour into the day lol

  3. Yum! Made these tonight. For the life of me, though, I cannot figure out how to nicely “melt” the coconut butter in order to drizzle! I keep getting paste-like stuff. I even burnt the first attempt!

  4. OMG I made them!!! They’re to die for!!!
    One thing, I used every ingredient as you said (I just made half a dose and you can easily scale down) but I found the amount of honey a bit too much. I don’t like things too sweet. Now, once cool from the fridge, they hold their shape very well, but I am wondering if use less honey, will they not shape well? Is the honey also as a binding ingredient here too? I don’t have coconut sugars or stevia and whatnot so I do use honey all the time.
    Also I think it won’t/can’t hurt to add more carrots in here. :) *wink wink* They’re absolutely divine. :) Thank you.

  5. I love your approach to food… these are awesome. There’s so many vegan/ health pages which are very pushy about it being their way or the highway… like no other type of eating can be right. Your page and insights are SO refreshing!

  6. Made these today. Very yummy! Didn’t have the coconut butter so went without. Would be perfect with a handful of raisins thrown in! Thanks for another great recipe, Leanne!

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