Photo: Molly Mears
Carrot Cake Cookies
10 ingredients
5 min + 12 min
12
openrecipes
Soft, cake-like cookies with all the flavors of a traditional carrot cake. Made healthy and nut-free with coconut flour. Paleo, gluten-free and refined sugar-free.
Estimated Nutrition (whole recipe, rough)
911
Calories
23g
Protein
34g
Fat
128g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Egg | 1 large egg (50g) | 78 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Carrot | 1 medium (61g) | 25 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 whole Large Eggs, At Room Temperature
- 6 Tablespoons Coconut Oil, Melted
- ¼ cups Pure Maple Syrup
- ½ teaspoons Pure Vanilla Extract
- 6 Tablespoons Coconut Flour
- 1 teaspoon Ground Cinnamon
- ¼ teaspoons Baking Soda
- ¼ teaspoons Salt
- 1 cup Finely Shredded Carrots
- ½ cups Unsweetened Shredded Coconut
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes