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CARROT CAKE COOKIES

1/22/2019, noon
SERVINGS: 12 / TOTAL TIME: 1:15 MINS Ingredients For the Cookies: • 2 cups Almond Meal • 1/2 cup Unsweetened ...

SERVINGS: 12 / TOTAL TIME: 1:15 MINS

Ingredients

For the Cookies:

• 2 cups Almond Meal

• 1/2 cup Unsweetened Shredded Coconut

• 1 teaspoon Cinnamon

• 1/2 teaspoon Baking Powder

• 1/4 teaspoon Baking Soda

• 1/4 teaspoon Kosher Salt

• 1 Egg

• 1/4 cup Melted Coconut Oil

• 1/4 cup Pure Maple Syrup

• 1 teaspoon Pure Vanilla Extract

• 3/4 cup Shredded Carrots, Squeezed of excess water

For the "Cream Cheese" Frosting:

• 1/2 cup Raw Unsalted Cashews, Soaked in water for 1 hour

• 2 tablespoons Coconut Butter

• 1 1/2 tablespoons Pure Maple Syrup

• 1 tablespoon Melted Coconut Oil

• 1 tablespoon Lemon Juice

• 1 teaspoon Pure Vanilla Extract

Directions

  1. Preheat oven to 350°F and line a baking sheet with a silpat or parchment paper.

  2. Combine the almond meal, coconut, cinnamon, baking powder, baking soda and salt in a large bowl.

  3. Whisk together the egg, coconut oil, maple syrup and vanilla in a small bowl.

  4. Add the wet ingredients to the dry and stir until just incorporated.

  5. Fold in the carrots until combined.

  6. Spoon about 3 tablespoons of the batter onto the baking sheet into a cookie/disc shape.

  7. Bake for 12 minutes, remove and let cool 1 minute (cookies will be soft upon removing from oven but will firm up as they cool) on the baking sheet before transferring to a cooling rack.

  8. As the cookies cool, prepare the “cream cheese” frosting by draining the cashews and placing them in a food processor with the other frosting ingredients.

  9. Process until smooth, scraping down the sides as necessary, about 5-7 minutes.

  10. Spread the frosting on the tops of each cookie once cooled.

  11. Store cookies in the refrigerator in an airtight container.