Raw Foods |

Sundays to me are the perfect day to experiment in the kitchen and bake some yummy goodies. I love finding recipes with a healthier twist on my favorite treats, makes me feel a little less guilty for eating most of the batch myself When I spotted this recipe for carrot cake cookies on Pinterest (a big fan of carrot cake here) I knew I had to make up a batch myself.

I promise you won’t even be able to tell that there is no butter or sugar in these, they taste like mini carrot cake in a healthy cookie form, delicious.

Carrot Cake Cookies
Yields: 15 cookies
Nutritional info: (per cookie): 83kcals, 10g carbs, 2g fiber, 4g sugar
Inspired by Oh How She Glows

Ingredients

1/2 cup whole wheat pastry flour
1/4 cup regular oats
1/4 cup unsweetened coconut
1/4 tsp kosher salt
1/2 tsp baking powder
1/3 cup chopped pecans or walnuts
1/2 cup shredded carrots, packed
1/4 cup raisins*
1/4 cup agave*
1/4 cup melted coconut butter*
1 tsp ground cinnamon
1/2 tsp pure vanilla extract

*soak raisins in water for a few hours or overnight to help keep raisins plump when baking
*honey or pure maple syrup can be used in place of agave whichever you prefer
*coconut oil warmed can also be used

Directions

Preheat oven to 350F or 175C and line baking sheet with parchment or a non-stick baking paper
In large bowl stir together flour, oats, coconut, salt, baking powder and cinnamon
Add in carrots, pecans, and raisins

In a separate bowl whisk together melted coconut butter, agave and vanilla
Stir coconut butter mixture into the flour mixture until combined
The dough will be really moist don’t worry this is a good thing
Drop 1 heaping tablespoon of dough onto baking sheet, shaped into a ball if desired
Bake cookies for 12-15 minutes and allow to cool for at least 10 minutes on a baking rack

I knew I would not be able to keep my fingers out of the dough so I doubled my batch and it turned out great I hope you enjoy as well! I’m off to devour a plate of these yummy cookies, enjoy your Sunday friends