We plowed through the paleo Chocolate Chip, Coconut, & Almond Flour Cookies in no time; and instead of making yet another batch, I decided to tweak the recipe with a new flavor profile.
Carrots took the place of the chocolate chips, I added in some ground cinnamon, and I swapped the honey for Grade B maple syrup (which, if I understand correctly, is considered paleo). I also used almond meal in this recipe, which is easier to find (and cheaper) than blanched almond flour.
I topped the cookies with coconut butter, which completes the “carrot cake” appearance. Artisana makes a fabulous coconut butter (I always keep an eye out for it in the food sections of Marshall’s, TJ Maxx, and Homegoods), but you can make your own at home by tossing a bag of unsweetened shredded coconut in a food processor and processing until a smooth butter forms.
The cookies are super soft, and the coconut butter (which hardens at room temperature during the cooler months) “frosting” adds a nice textural contrast.
With Spring and Easter quickly approaching, this recipe is a good one to have in your back pocket.
Paleo Carrot Cake Cookies
Prep Time: 10 minutes
Cook Time: 12 minutes
Keywords: bake dessert carrots coconut
Ingredients (9 large cookies)
- 2 cups almond meal
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1 tsp ground cinnamon
- 6 Tbsp melted coconut oil (melt before measuring)
- 1/4 cup Grade B pure maple syrup, at room temperature (warm in microwave on high for 10 seconds)
- 1/2 tsp pure vanilla extract
- 1 cup very finely shredded carrots, preferably organic (I like to use a microplane grater)
- 1/2 cup finely shredded unsweetened coconut
- coconut butter for topping, optional (but highly recommended!)
Melted coconut oil will solidify when combined with cold liquid ingredients. It is important to use room-temperature (or slightly warm) maple syrup for this reason.
Instructions
Preheat oven to 350°F. Line a large cookie sheet with a silicone baking mat or parchment paper.
In a large bowl, combine almond meal, salt, baking soda, and cinnamon. Whisk until well-combined.
In a small bowl, whisk together the melted coconut oil, room-temperature maple syrup, and vanilla extract.
Add wet ingredients to dry and stir until combined.
Fold in shredded carrots and coconut.
Scoop out 1/4 cup portions and place on prepared cookie sheet. Using the back of a spoon or your fingers, gently press down on each scoop of cookie dough to form a disc.
Bake for 12 minutes, or until cooked through and lightly golden brown around the edges. Cookies will be very soft.
Allow cookies to cool on the sheet for 10 minutes before transferring to a baking rack to cool completely.
Warm coconut butter in the microwave for 30 seconds if hard; spread on cookies.
Store cookies in the refrigerator.
