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.