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Carrot Cake Cookies

12 INGREDIENTS • 8 STEPS • 30MINS

Carrot Cake Cookies

Recipe

5.0

3 ratings
These tastes like carrot cake, except they are better for you than carrot cake because there's zero refined sugar in them. They are also gluten-free and dairy-free! These cookies are AMAZING!
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These tastes like carrot cake, except they are better for you than carrot cake because there's zero refined sugar in them. They are also gluten-free and dairy-free! These cookies are AMAZING!
author_avatar
Joyous Health
I'm Joy, the Founder of Joyous Health, a Certified Holistic Nutritionist, and a best-selling author. My recipes are designed to show you a fresh new approach to eating that will change the way you think about food and what you eat.
https://www.joyoushealth.com/

30MINS

Total Time

$0.72

Cost Per Serving

Ingredients

Servings
10
us / metric
Raisins
70 g
Raisins, soaked, drained
Brown Rice Flour
165 g
Brown Rice Flour
Unsweetened Shredded Coconut
50 g
Unsweetened Shredded Coconut
Ground Cinnamon
1 tsp
Ground Cinnamon
Baking Powder
1 tsp
Baking Powder
Baking Soda
1/2 tsp
Baking Soda
Ground Ginger
1/2 tsp
Ground Ginger
Ground Nutmeg
1/2 tsp
Ground Nutmeg
Carrot
225 g
Carrots, shredded
Egg
1
Egg, whisked
Dark Maple Syrup
120 mL
Dark Maple Syrup
Coconut Oil
1 Tbsp
Coconut Oil, melted

Nutrition Per Serving

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Calories
186
Fat
5.6 g
Protein
2.6 g
Carbs
33.3 g
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author_avatar
Joyous Health
I'm Joy, the Founder of Joyous Health, a Certified Holistic Nutritionist, and a best-selling author. My recipes are designed to show you a fresh new approach to eating that will change the way you think about food and what you eat.
https://www.joyoushealth.com/

Author's Notes

Makes 10 large cookies or 20 small ones.

Cooking Instructions

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step 1
Preheat oven to 350 degrees F (180 degrees C).
step 2
Grease cookie sheet with coconut oil or place parchment paper on top of cookie sheet.
step 3
Soak the Raisins (70 g) in hot water for 10 minutes and drain.
step 4
In a large bowl, combine Brown Rice Flour (165 g), Unsweetened Shredded Coconut (50 g), Baking Powder (1 tsp), Ground Cinnamon (1 tsp), Baking Soda (1/2 tsp), Ground Ginger (1/2 tsp), and Ground Nutmeg (1/2 tsp).
step 4 In a large bowl, combine Brown Rice Flour (165 g), Unsweetened Shredded Coconut (50 g), Baking Powder (1 tsp), Ground Cinnamon (1 tsp), Baking Soda (1/2 tsp), Ground Ginger (1/2 tsp), and Ground Nutmeg (1/2 tsp).
step 5
In a medium bowl, combine Carrots (225 g), Egg (1), Dark Maple Syrup (120 mL), Coconut Oil (1 Tbsp) and Raisins.
step 5 In a medium bowl, combine Carrots (225 g), Egg (1), Dark Maple Syrup (120 mL), Coconut Oil (1 Tbsp) and Raisins.
step 6
Make a well in the centre of the dry ingredients and pour the wet ingredients (carrot mixture) into the dry. Mix together until well combined.
step 7
To make large cookies, using your hands, form the mixture into approximately 2" inch balls and flatten on to cookie sheet with your hands.
step 8
Bake for 10-15 minutes until golden. Remove from oven and let cool on sheet for 5 minutes. Remove from cookie sheet and place on cooling rack to cool completely. Serve and enjoy!
step 8 Bake for 10-15 minutes until golden. Remove from oven and let cool on sheet for 5 minutes. Remove from cookie sheet and place on cooling rack to cool completely. Serve and enjoy!
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