Grain-Free Carrot Cake Cookies

by tgiffitness on March 5, 2013

Post image for Grain-Free Carrot Cake Cookies

30 Days of Vegetables – Day 28

When I started making this recipe, I had no idea I what was going to end up with. I honestly thought I was going to make crackers. Turns out I wasn’t in the mood for crackers. Apparently I wanted cookies… Ha! What else is new? I changed my mind so many times throughout the course of baking these, that I ended up with a carrot cake-cookie-muffin-top… Oh well, the point is that they are yummy, grain-free, gluten-free, and they contain a vegetable.

Making this recipe number 28!

Click here to view the recipe

Wet Ingredients:

  • 1 egg
  • 1/3 cup coconut oil
  • 1/3 cup Maple Syrup
  • 1 mashed banana
  • 1 cup carrot – processed (1 large carrot)
  • 1 tsp Vanilla extract
  • 1/2 dates

Dry Ingredients:

  • 1 cup chickpea flour
  • 1/3 cup coconut flour
  • 1/4 ground flax seed
  • 2 tbs ground chia seed
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1.5 tsp baking soda
  • 1 tsp baking powder

 Click here to view the icing recipe. These cookies taste great with or without the icing. I actually prefer them without for some strange reason. So if you have a nut allergy, don’t feel like you’re missing the best part :)


  • Preheat Oven to 350º F
  • Chop one large carrot into chunks and place in your food processor. Process the carrot into very tiny pieces. If you do not have a food processor, use a small hand grater to grate the carrot.
  • Transfer the carrots to a separate bowl.
  • Place a half cup of dates in your food processor and blend until the dates form a large ball of date paste. If you do not have a food processor, soak the dates until they soften, then dice as small as possible.
  • Add all wet ingredients to a large mixing bowl, and mix together. It is easiest to use an electric mixer, but if you want to mix by hand, you may find it beneficial to melt the coconut oil first.
  • Combine all dry ingredients in a separate bowl.
  • Slowly add the dry ingredients to the wet ingredients while constantly stirring.
  • Once all of the ingredients are fully incorporated, they should form a wet dough that is just thick enough to roll into balls with your hands. The dough will be sticky. If it is too sticky to handle, add a little more chickpea flour.
  • This recipe should make 16 to 20 cookies.
  • Place the balls of dough on a silicone baking sheet approximately an inch apart. They will not spread out much, so don’t worry about getting one big cookie.
  • Use a fork to flatten each cookie, and place them in the oven for 25 to 30 minutes.
  • Allow the cookies to cool before icing.


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