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!
Total Time
30min
5.0
3 Ratings
Author: Joyous Health
Servings:
10
Ingredients
•
1/2
cup
Sun-Maid Raisins
, soaked, drained
•
1
cup
Brown Rice Flour
•
1/2
cup
Unsweetened Shredded Coconut
•
1
tsp
Simply Organic Cinnamon, Ground
•
1
tsp
Baking Powder
•
1/2
tsp
Baking Soda
•
1/2
tsp
Ground Ginger
•
1/2
tsp
Ground Nutmeg
•
1 1/2
cups
Carrots
, shredded
•
1
Eggland's Best Classic Egg
, whisked
•
1/2
cup
Dark Maple Syrup
•
1
Tbsp
Coconut Oil
, melted
Cooking Instructions
1.
Preheat oven to 350 degrees F (180 degrees C).
2.
Grease cookie sheet with coconut oil or place parchment paper on top of cookie sheet.
3.
Soak the Sun-Maid Raisins (1/2 cup) in hot water for 10 minutes and drain.
4.
In a large bowl, combine Brown Rice Flour (1 cup), Unsweetened Shredded Coconut (1/2 cup), Baking Powder (1 tsp), Simply Organic Cinnamon, Ground (1 tsp), Baking Soda (1/2 tsp), Ground Ginger (1/2 tsp), and Ground Nutmeg (1/2 tsp).
5.
In a medium bowl, combine Carrots (1 1/2 cups), Eggland's Best Classic Egg (1), Dark Maple Syrup (1/2 cup), Coconut Oil (1 Tbsp) and Raisins.
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.
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.
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!
Author's Notes
Makes 10 large cookies or 20 small ones.
Nutrition Per Serving
CALORIES
186
FAT
5.6 g
PROTEIN
2.6 g
CARBS
33.3 g
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