Carrot Cake Cookies

Prep:

Cook:

Level: Easy

Serves: 12

12

Description

Soft, cake-like cookies with all the flavors of a traditional carrot cake. Made healthy and nut-free with coconut flour. Paleo, gluten-free and refined sugar-free.

Ingredients

  • 2 whole Large Eggs, At Room Temperature
  • 6 Tablespoons Coconut Oil, Melted
  • ¼ cups Pure Maple Syrup
  • ½ teaspoons Pure Vanilla Extract
  • 6 Tablespoons Coconut Flour
  • 1 teaspoon Ground Cinnamon
  • ¼ teaspoons Baking Soda
  • ¼ teaspoons Salt
  • 1 cup Finely Shredded Carrots
  • ½ cups Unsweetened Shredded Coconut
  • Melted Coconut Butter, For Drizzling

Preparation

Preheat the oven to 350 F. Line a baking sheet with parchment paper.

In a large mixing bowl, combine the eggs, coconut oil, maple syrup, and vanilla until smooth. Stir in the coconut flour, cinnamon, baking soda, and salt until a cookie dough forms. Fold in the carrots and coconut.

Drop the dough by rounded tablespoons onto the cookie sheet leaving at least an inch between them. I used 2 tablespoons per cookie. Then, use the palm of your hand to slightly press down on the top of each cookie. These cookies will not spread.

Bake for 10-12 minutes, or until slightly golden. Remove from oven. Let them cool completely and drizzle with melted coconut butter.

Scroll to Top