7-Ingredient Chewy Carrot Cake Cookies

October 24, 2013 by Leanne Vogel August 18, 2017

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

Ingredients

Chewy Carrot Cake Cookies

• 2 cups unsweetened medium shredded coconut
• 1 cup shredded carrots, approximately 2 carrots
• ½ cup finely ground almond flour
• ½ cup unpasteurized honey
• 2 eggs
• 1 teaspoon ground cinnamon
• 1 teaspoon pure vanilla extract

Topping

• ¼ cup melted coconut butter

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