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7-Ingredient Chewy Carrot Cake Cookies

by August 18, 2017

Chewy coconut cookies with shredded coconut, eggs and honey for a simple approach to carrot cake, cookie style!

Eating Style:

Dairy-free, Gluten-free, Grain-free, Paleo, Refined Sugar-free, Soy-free, Vegetarian

Prep Time:

Serves:

10

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.

Nutrition Information Per Serving

Calories:

200

Calories from Fat:

200

Total Fat:

12.8

Saturated Fat:

8.4 g

Cholesterol:

33 mg

Sodium:

26 mg

Carbs:

20.2 g

Dietary Fiber:

3.5 g

Net Carbs:

16.7 g

Sugars:

16.1 g

Protein:

2.2 g

HI! I’M LEANNE

Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.

Read more about me...