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Vegan Carrot Cake Cookies
Makes 21 bite size cookies
Ingredients
1
cup
raw pecans
3
large
medjool dates
1/4
cup
hemp seeds
2
tsp
vanilla extract or vanilla bean paste
1/4
cup
toasted raw coconut or raw coconut shreds
1/3
cup
any nut or seed butter
I like using Pecan Butter or Gingerbread Almond Butter
1/3
cup
dried mulberries
Substitute raisins
2
tsp
Primal Palate Pumpkin Spice Seasoning
Substitute: 1/4 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp cloves, 1/4 tsp nutmeg
1/2
cup
shredded or chopped carrots
1/4
cup
semi melted coconut oil
1/2
cup
almond flour
1
tsp
baking soda
Coconut butter drizzle
2
Tbsp
Raw coconut butter
1
tsp
coconut oil
Instructions
Instructions for cookies:
Process everything in food processor or high powered blender until you get a sticky consistency (30 seconds- 1 minute)
With a Tbsp ice cream scoop, scoop out batter, and place in a lined baking sheet
Bake 350 for 10-12 minutes
Let rest on cooking sheet for 5 minutes
Transfer to a wired cooling rack
Coconut butter drizzle:
Melt the coconut butter and coconut oil for 40-45 seconds
Drizzle on top of the cookies
Add cookies to refrigerator for 5 minutes to allow the coconut butter drizzle to harden
Store cookies in an airtight container in refrigerator or freezer