Carrot Cake Cookies
Print RecipeIngredients
- For the Cookies:
- 1/2 cup carrot pulp (saved from juiced carrots)
- 2 tbsp coconut oil
- 1 egg
- 2 tbsp whole flax seed
- 1 tsp ground nutmeg
- 1 tsp ground cinnamon
- 1 tsp baking soda
- dash salt
- 1/4 cup plus 2 tbsp unsweetened coconut flakes (such as Bob's Red Mill)
- 1/2 cup almond flour
- 1/2 cup flour
- 1/4 cup vanilla unsweetened almond milk
- 1/2 grated tonga bean or 1 tsp vanilla extract
- For the Frosting:
- 1/3 cup brown sugar
- 5 tbsp monk fruit sugar
- 1 oz cream cheese
- 2tbsp unsweetened vanilla almond milk
Instructions
Preheat the oven to 350 F.
In a large mixing bowl thrown in all the ingredients for the cookie base and use a large metal spoon to mix. Really get in there with some good arm and core work and make sure the coconut oil is well spread out. If the mixture is looking a bit too dry add a bit more milk, one splash at a time. You are going to want to resemble a gooey cake batter.
Take out a baking sheet and place a silicone baking mat on it. Use a large serving spoon to dollop on 14-16 medallions of carrot cake batter and pat the top down with the back of the spoon to even out. Bake for 18 minutes.
While the cookies are baking make the frosting by placing the monk fruit, cream cheese and almond milk in a food processor and pulsing. Let the cookies cool before topping each cookie with 1 tsp of the frosting.
Notes
Not juicing? Shred the carrot instead and reduce the amount to 1/4 and 2 tbsp. If you have extra pulp left over from juicing and this recipe isn't covering it, add it to a salad or combine 1 cup with 1 egg and 1/4 cup flour, spices, mold it into patties and fry or bake them.
Into juicing at the moment? Don’t even dare to throw out that carrot pulp! Carrots with their immune boosting, high vitamin C content and cancer fighting phytochemical’s are going to be high on everyones list right now as we enter the last bit of flu season and encounter a new virus, COVID-19. Juice them up first and save the pulp before adding other ingredients to your juicer to make these cookies. It is a great way to stretch out your groceries and uses items that you probably already have in your pantry so you can continue to stay home and practice social distancing. It also comes together rather quickly and is an awesome activity to do with your kids if you’ve run out of ideas.
The cookies taste exactly like the decadent carrot cake you would have ordered at the local bake shop. Made using your left over carrot pulp, almond flour for extra creaminess and protein, and coconut palm sugar they are also so much healthier than the butter filled option you would have opted for. Eat them for breakfast or warm them up and top with vanilla ice cream from Halo Top for a feel good comfort and hygge treat!
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