7-Ingredient Chewy Carrot Cake Cookies

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.

Spread the love, earn karma points:

Pin It

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: 116
  • 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