7-Ingredient Chewy Carrot Cake Cookies

October 27, 2013 By Leanne Vogel November 13, 2018

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

I’ve been speaking at a bunch of nutrition chats, workshops and retreats lately. Which is SUPER rad, I love it… but I have 0 nice clothes. I haven’t gone shopping since… high school? Ya, that was like, 10 years ago. It’s not that I don’t like shopping, I just, don’t make it a priority. I would rather spend $100 on a month’s worth of kombucha than on a pair of new shoes. That? And working from home doesn’t exactly require coordinated outfits. Yoga pants, over-sized sweatshirts and a high ponytail is my go-to getup.

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But I’m representing Healthful Pursuit at all of these crazy awesome events. And Healthful Pursuit doesn’t do unpretty. We’re all about celebrating our womanly gorgeousness, right? So, I bit the bullet, saved up $400, and I went SHOPPING.

… I even got matching shoes! Look at those cute moccasins!

Such a nice treat.

And another nice treat?

These cookies.

I highly suggest you make them, dress up fancy and head to a friends’ house to feast on cookies and feel all womanly and awesome.

To print, email or text this recipe, click here.

5.0 from 3 reviews Print 7-Ingredient Chewy Carrot Cake Cookies Author: Leanne Vogel Recipe type: Gluten-free, Dairy-free, Refined sugar-free, Yeast-free, Corn-free, Grain-free Prep time: 10 mins Cook time: 15 mins Total time: 25 mins Serves: 10 Chewy coconut cookies with shredded coconut, eggs and honey for a super-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 Preheat oven to 350F and line a baking sheet with parchment paper or a silicon baking mat. Set aside. Shred carrots and squeeze excess liquid from the shreds by wrapping in a clean kitchen town and ringing out. Add all ingredients but coconut butter topping to a large bowl. Mix with a spoon until incorporated. 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. Transfer baking sheet to preheated oven and bake for 15-20 minutes until golden on the bottom. 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 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. - if you do not want to use honey, maple syrup or coconut nectar may work.- 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. 3.2.2124

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These cookies couldn’t be simpler to throw together. One bowl, 7-ingredients, a couple of minutes of baking. They’re very similar to my 5-Ingredient Chewy Chocolate Coconut Cookies and 5-Ingredient Chewy Vanilla Coconut Cookies.

This entry was tagged: carrot, carrot cake, Coconut, cookie, cookies