Recipe: Paleo Carrot Cake Cookies

Tuesday, April 17, 2018

Happy Tuesday friends! How the heck are ya? I'm finally back back after a little week hiatus. Sometimes a girl has just got to take a break, ya know what I mean? I only posted on Insta once last week, GASP and honestly it felt amazing. If you need a little life update, I tried to catch ya up on life yesterday. You can read what's been going on here

Last week I insta-storied my adventure in carrot cake cookie baking. Since I can't currently workout, thanks bed-rest, I've been really trying to limit my sweets. However, I LOVE sweets, so when I need them, I try to keep them paleo. It makes me feel a little better when I'm stuffing my face, I mean enjoying, cookies. 

I tried to be adventurous when making these cookies. I'm getting okayyy at creating my own recipes, but sometimes I fail, hard. These cookies are delish, but the frosting I made was so bad. Guys, it was so bad I could barely even eat it. Even Adam being so sweet couldn't keep in how bad the frosting was. I'm not even going to share it. If you want frosting for these bad boys, I suggest the frosting from my paleo chocolate cake. You can find that recipe here

The cookies are so good and so flavorful you hardly need frosting. 




Ingredients: 
  • 2 cups almond flour
  • 1/2 cup sweetened shredded coconut
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon Salt
  • 1 egg
  • 1/4 cup cooking oil
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla
  • 3/4 cup shredded carrots, squeezed of excess water
How to make: 

  1. Preheat oven to 350°F and line a baking sheet with a silpat.
  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. Fold in the carrots until combined.
  5. Spoon about 3 tablespoons of the batter onto the baking sheet into a cookie/disc shape.
  6. Bake for 14 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.
  7. Store cookies in the refrigerator in an airtight container.
Enjoy, friends! Happy Tuesday, here's to a great week!

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I love hearing from all of you and greatly appreciate all your feedback and comments! xx Kristen

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