Carrot Cake Cookies are loaded with savory coconut, plump raisins, chopped pecans and sweet. shredded carrots. I use gluten and grain free almond flour as the base and low-glycemic coconut sugar as the sweetener which makes these perfect for a light dessert or even a quick breakfast on the go!
Ingredients
1 ½ cups almond flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon each of nutmeg, ground ginger, and ground cloves
¼ teaspoon salt
½ cup coconut sugar or brown sugar
2 organic eggs
2 teaspoons vanilla extract
⅓ cup coconut oil
½ cup grated carrots
½ cup shredded, unsweetened coconut
½ cup chopped pecans or walnuts
½ cup raisins
½ pint organic vanilla ice cream (use coconut or almond milk ice cream to keep it dairy free)
Instructions
Preheat oven to 350. Line 2 cookie sheets with parchment paper.
Mix almond flour, baking soda, spices, salt and sugar together in a large bowl. Stir and blend well.
In a small bowl, whisk together eggs and vanilla. Add coconut oil.
Pour wet ingredients into dry and mix with a spoon until combined.
Gently fold in carrots, coconut, nuts and raisins.
Drop by a scant 2 tablespoons (they will spread) onto a cookie sheet. You should fit about a dozen per sheet.
Flatten a bit with the back of a spoon.
Bake 15-20 minutes, rotating baking sheet halfway through the cooking time.
When done, they'll be starting to brown on the edges.
Cool 5 minutes on cookie sheet then remove to cooling rack.
When cookies are completely cool, spread softened vanilla ice cream between 2 cookies. Eat right away or wrap each sandwich in plastic wrap and store in a gallon zip lock in the freezer.
Recipe by Kate Battistelli at https://katebattistelli.com/food/gluten-free-food/carrot-cake-cookie-ice-cream-sandwiches/