7-Ingredient Chewy Carrot Cake Cookies

Author: Leanne Vogel

Recipe type: Gluten-free, Dairy-free, Refined sugar-free, Yeast-free, Corn-free, Grain-free

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

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

2 cups unsweetened medium shredded coconut
1 cup shredded carrots, approximately 2 carrots
½ cup finely ground almond flour
½ cup unpasteurized honey
2 eggs
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract

Topping

¼ cup melted coconut butter

Instructions

Preheat oven to 350F and line a baking sheet with parchment paper or a silicon baking mat. Set aside.
Shred carrots and squeeze excess liquid from the shreds by wrapping in a clean kitchen town and ringing out.
Add all ingredients but coconut butter topping to a large bowl. Mix with a spoon until incorporated.
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.
Transfer baking sheet to preheated oven and bake for 15-20 minutes until golden on the bottom.
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.

Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2013/10/7-ingredient-chewy-carrot-cake-cookies/