You’d Never Know These Carrot Cake Cookies Are Vegan & Gluten-Free

When you’re craving dessert, carrots don’t immediately come to mind. But, since carrot cake milkshakes and waffles exist, I figured cookies could be in the mix too. Substituting maple syrup for sugar, coconut oil for butter, and almond meal for flour will allow you to indulge and feel full after eating less. These gluten-free, vegan carrot cake cookies are so tasty, you won’t even remember they’re also good for you.

Chewy Carrot Cake Cookies

Difficulty:BeginnerPrep time: 20 minutesCook time: 18 minutesTotal time: 38 minutesServings:12 servings

Ingredients

• 2 cups almond meal
• 1/2 cup unsweetened shredded coconut
• 1 teaspoon cinnamon
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 egg
• 1/4 cup coconut oil
• 1/4 cup pure maple syrup
• 1 teaspoon vanilla extract
• 1 medium or large sized carrot

Instructions

1. 
   

   Peel the carrot lengthwise and then chop into small pieces. Preheat oven to 350°.

2. 
   

   Combine almond meal, coconut, baking soda, and baking powder in a large bowl and stir.

3. 
   

   Melt the coconut oil in the microwave.

4. 
   

   In a small bowl, whisk together the egg, melted coconut oil, maple syrup, and vanilla. Add the wet ingredients to the dry and stir in carrot pieces.

5. 
   

   Place the batter onto a cookie sheet covered with parchment paper in a cookie or disk shape.

6. 
   

   Bake for 18 minutes, let cool, and enjoy!

So here’s the verdict: the cookies were delicious. Sweet yet natural and chewy with a smooth texture, these are a great way to up your veggie intake without even realizing it. They make the perfect dessert for the health-conscious foodie.

• Chicken