Paleo Carrot Cake Cookies

 In Guelph Naturopathic Doctor, Healthy Treats

Carrot Cake Cookies

Do you have a sweet tooth?  I just had to share this delicious recipe I recently found that totally curbed my sweet tooth.  I was doing a cleanse a week ago and was trying to find a treat that was healthy, but would also satisfy my sugar monster.   The best part about this recipe is that it only uses a 1/4 cup of maple syrup.  If your paleo, gluten free, dairy free, egg free or just trying to reduce your sugar consumption than these cookies are for you!

I made the cookies with a stand mixer, but you could also use a hand mixer as well.  There are only 2 tricks to this recipe to be wary of:

1.  Heat your coconut oil prior to measuring

2  Always use room temperature maple syrup.   Cold maple syrup combined with warmed coconut oil will re-solidify the coconut oil and the oil will be unevenly distributed.  Causing the cookies to taste…not so great.

Check out the original recipe here  from Healthy Food For Living

Paleo Carrot Cake Cookies

INGREDIENTS

  • 2 cups sifted almond meal
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1tsp ground cinnamon
  • 6 tbsp melted coconut oil (melt before measuring)
  • 1/4 cup grade B maple syrup (for paleo) or maple syrup warmed to room temperature*
  • 1/2 tsp pure vanilla extract
  • 1 cup very finely grated carrots
  • 1/2 cup finely shredded unsweetened coconut
  • coconut butter for topping

INSTRUCTIONS

  1. Preheat oven to 350 and line a cookie sheet with parchment paper
  2. In a bowl, combine sifted almond meal, salt, baking soda and cinnamon
  3. In a small bowl, whisk together melted coconut oil,maple syrup and vanilla extract until well combined
  4. Add wet ingredients to dry ingredients and mix well
  5. Fold in shredded coconut and carrots
  6. Scoop out desired cookie size (small balls to 1/4 cup portions) and place on cookie sheet.  Bake for 12 minutes or until a light golden brown colour.  The cookies will still be very soft. Let them stand on the baking sheet for an additional 10 mins before removing to totally cool.
  7. Once cool, apply coconut butter to top
  8. Store in the refrigerator for up to a week ….if they last that long.

* IMPORTANT- the maple syrup must be at room temperature, or it will cause the coconut oil to solidify when combined!

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