Carrot Cake Cookies
Hellooooo everyone! As you may have realized by now, I am a BIG fan of baked goods with veggies (ahem, zucchini bread addict). Thus, when pondering if I wanted chocolate chips in my cookies, I thought of a better idea..why not use the two random carrots that were lying around in my fridge!? So, I did..and this glorious recipe was created! As always, this recipe is dairy free, gluten free, and refined sugar free. Makes about 20 cookies, or 10 cookie sandwiches. PRO TIP: If you're making them with the filling but need to wait until later to serve, do not fret! These keep in the fridge and are kinda of like ice cream cookie sandwiches when you take them out. Now get baking and enjoy!!
Carrot cake cookies:
• 1 cup gluten-free flour (I used Arrowhead Mills' heritage blend, but should work with almond flour, brown rice, sorghum too)
• ½ cup The Natural Citizen’s organic protein powder (use code THEVISUALVEG to get a discount on your order!)
• ½ cup coconut sugar (+ 1 teaspoon coconut nectar if you have a sweet tooth)
• 1 flax egg
• 1 tsp vanilla extract
• 1 cup shredded carrots (squeezed DRY in a paper towel)
• ⅓ cup unsweetened applesauce
• ½ cup + 1 tablespoon unsweetened almond milk
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon allspice (sub ¼ nutmeg if you don't have)
Coconut cream filling:
• ⅓ cup Kite Hill almond milk plain cream cheese
• ¼ cup coconut butter, melted
• 1 tablespoon unsweetened almond milk
• 1 tablespoon coconut nectar
• optional: 3 tablespoons shredded carrot (if you have any extra)
1. Preheat oven to 325 degrees F, and line 2 baking trays with parchment paper (I used one large and one smaller tray).
2. In a large bowl, add protein powder, gluten free flour, baking soda + powder, cinnamon, allspice, ginger, coconut sugar + 1 tsp coconut nectar (optional).
3. In a smaller bowl, add wet ingredients: flax egg, vanilla extract, shredded carrot, applesauce, and unsweetened almond milk.
4. Add wet ingredients into dry, and stir. Once there is no dry flour remaining, you know you're in the clear! If you still have extra flour, add a liiiittle more almond milk (but that shouldn't be necessary).
5. Scoop the dough into about 1/1.5 tablespoon increments, and press down gently with a fork or spatula onto the parchment paper baking trays. Repeat until no batter remains.
6. Bake in oven for 30-35 minutes. Cookies should be soft, but not gooey - depending on how exact your oven temp is, I’d keep them in for longer rather than shorter. These cookies are supposed to be really nice and chewy though :)
7. Once cookies are out of the oven & cooling off, make the filling! I simply added the ingredients in a regular bowl, stirred quickly with a whisk, then spread evenly onto the cookies with a knife. However, if you have a small food processor I think that would work well too. If you want the cream filling to be less thick, I'd add almond milk gradually by the teaspoon until you reach your desired consistency. Try adding in some crumbled walnuts and/or coconut flakes too - SO GOOD!
8. Spread filling onto the bottom of 10 cookies (I eyeballed measurements for this step) and press the remaining cookies on top. Sprinkle some cinnamon/sugar/carrots on top, and that's it!