Almond Flour Carrot Cake Cookies
The ultimate comfort food, Almond Flour Carrot Cake Cookies blend the rich flavors of carrot cake with a gluten-free twist. These cookies are packed with wholesome ingredients like almond butter and grated carrots, making them an easy, nutritious treat. Indulge in these chewy delights that are perfect for any occasion!
Equipment
- Large Baking Sheet
Ingredients
- 1/2 cup almond butter unsweetened creamy almond butter
- 2 large eggs
- 1 tsp vanilla extract pure
- 1 cup almond flour finely ground
- 3 Tbsp coconut sugar
- 1/2 cup shredded coconut unsweetened
- 1/2 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp sea salt
- 1/2 cup grated apple
- 1/2 cup grated carrot
- 1/2 cup raisins
- 1/2 cup raw walnuts chopped
Instructions
- Preheat the oven to 350 degrees F and line a large baking sheet with parchment paper.
- In a mixing bowl, stir together the almond butter, eggs, and vanilla extract until creamy.
- Add the remaining ingredients to the bowl with the wet ingredients and stir well until a thick, sticky dough forms.
- Use a spoon to drop cookie dough onto the parchment-lined baking sheet, forming any size cookie you like. Allow for space between each mound of cookie dough to provide space for the dough to expand.
- Bake 12-15 minutes, or until cookies are golden-brown around the edges. Smaller cookies will take less time (11-12 minutes), whereas larger cookies will require more time (15-17 minutes).
Notes
- Tip 1: You can also use sunflower seed butter, cashew butter, or any nut/seed butter of your liking.
- Tip 2: Substitute eggs for 2 flax “eggs” to make vegan.
- Tip 3: For crispier cookies, omit one of the eggs and add 1/4 cup unsweetened applesauce.