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SideChef
Recipes
Dairy-Free
Carrot Cake Cookies

12 INGREDIENTS • 8 STEPS • 30MINS

Carrot Cake Cookies

Recipe
5.0
2 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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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/
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!
30MINS
Total Time
$0.72
Cost Per Serving
Ingredients
Servings
10
us / metric
Raisins
1/2 cup
Raisins, soaked, drained
Brown Rice Flour
1 cup
Brown Rice Flour
Unsweetened Shredded Coconut
1/2 cup
Unsweetened Shredded Coconut
Ground Cinnamon
1 tsp
Ground Cinnamon
Baking Powder
1 tsp
Baking Powder
Baking Soda
as needed
Baking Soda
Ground Ginger
as needed
Ground Ginger
Ground Nutmeg
as needed
Ground Nutmeg
Carrot
1 1/2 cups
Carrots, shredded
Egg
1
Egg, whisked
Dark Maple Syrup
1/2 cup
Dark Maple Syrup
Coconut Oil
1 Tbsp
Coconut Oil, melted
Nutrition Per Serving
VIEW ALL
Calories
187
Fat
5.4 g
Protein
2.6 g
Carbs
33.5 g
Add to plan
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Carrot Cake Cookies
Save
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 InstructionsHide images
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 (1/2 cup) in hot water for 10 minutes and drain.
step 4
In a large bowl, combine Brown Rice Flour (1 cup), Unsweetened Shredded Coconut (1/2 cup), Baking Powder (1 tsp), Ground Cinnamon (1 tsp), Baking Soda (as needed), Ground Ginger (as needed), and Ground Nutmeg (as needed).
step 4 In a large bowl, combine Brown Rice Flour (1 cup), Unsweetened Shredded Coconut (1/2 cup), Baking Powder (1 tsp), Ground Cinnamon (1 tsp), Baking Soda (as needed), Ground Ginger (as needed), and Ground Nutmeg (as needed).
step 5
In a medium bowl, combine Carrots (1 1/2 cups), Egg (1), Dark Maple Syrup (1/2 cup), Coconut Oil (1 Tbsp) and Raisins.
step 5 In a medium bowl, combine Carrots (1 1/2 cups), Egg (1), Dark Maple Syrup (1/2 cup), 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!
Tags
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Dairy-Free
American
Gluten-Free
Snack
Healthy
Shellfish-Free
Kid-Friendly
Cookies
Easter
Dessert
Vegetarian
Mother's Day
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