Carrot Cake Cookies
A quick cookie version of the very popular carrot cake.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
- 1/3 Cup Maple Syrup
- 1 Egg
- 1 teaspoon Vanilla Extract
- 1 Cup Walnut or Almond Meal
- 1 Cup Arrowroot Flour
- 2 Tablespoons Coconut Flour
- 1 1/2 teaspoons Baking Powder
- 1 teaspoon Cinnamon
- 1/2 teaspoon ground Ginger
- 1/2 teaspoon Nutmeg
- Dash of Salt
- 3 Tablespoons Coconut Oil softened
- 1 Cup grated Carrot
- 1/2 Cup Sultanas or Raisons can omit
Preheat the oven to 175C/350F.
Line and grease 2 baking trays.
Place the maple syrup, egg and vanilla extract into a blender and mix (this can also be done in a kitchen stand mixer or by hand).
Add the dry ingredients and mix until combined.
Add the coconut oil and carrot and mix until the dough comes together.
Add the sultanas and gently stir through.
Spoon 1 Tablespoon of cookie dough onto the greased tray and flatten slightly.
Repeat with the remaining cookie dough (it will make approximately 14 cookies), placing the cookies 2cm /1 inch apart to allow for spreading. Use both trays.
Bake, 1 tray at a time, for 17 minutes,or until they start to brown on top and their bottoms go firm.
Allow to cool on the tray.
The cookies will firm upon cooling.