This recipe checks off my preferences when it comes to baking:
- Low in sweetener
- Grain free, preferably made with coconut flour
- Only one bowl required and quick prep
These coconut flour carrot cake cookies make a quick treat, and can be easily customized with your favorite additions. I’ve incorporated pecans and raisins, but you can have fun with other dried fruit, nuts, or chocolate chips.
About the ingredients in Coconut Flour Carrot Cake Cookies
Shredded carrots — the secret to baking with carrots, according to my grandma who obtained the info from a professional pastry chef, is to use the fine side of your grater to grate the carrots.
Sweet potato puree adds structure and some natural sweetness to the cookies. I bet you could substitute canned pumpkin puree (it will be less sweet) or applesauce.
Eggs are required here due to the coconut flour content, I don’t think egg substitutes will work. If you do try a substitute, however, please let me know!
Maple syrup adds a touch of sweetness. If you’ve been off refined-sugar-laden treats for a while, you’ll find these plenty sweet with just 2 Tbs. of syrup.
Pecans and raisins add crunch and sweetness, but feel free to experiment with other nuts, dried fruit, or chocolate chips.
- 1½ cups finely shredded carrots (from 2 large or 3 medium carrots)
- ½ cup sweet potato puree (I used canned, see note above)
- 2 eggs, room temperature
- ¼ cup melted coconut oil
- 1 tsp. cinnamon
- 1 tsp. vanilla extract
- ½ tsp. ground ginger
- ¼ tsp. unrefined salt
- ⅓ cup coconut flour
- 2 or 3 Tbs. maple syrup
- 1½ tsp. baking soda
- ¼ cup chopped pecans or chopped nut of choice
- ¼ cup raisins
- Preheat the oven to 350 and line two baking sheets with unbleached parchment paper.
- Combine all ingredients in a large bowl.
- Use a mini ice cream scoop or tablespoon measure to distribute the dough onto the baking sheets. Flatten cookies slightly — they will not spread much while baking.
- Bake for 25-30 minutes until golden around the edges.
- Cool completely before serving.