🥕🍪 Carrot Cake Cookie | GF & V
- Mary Draper
- 3 days ago
- 2 min read
These almond flour based carrot cake cookies are always a hit at Easter at my bakery. There’s soft-baked, deliciousness, topped with cute buttercream carrots. And while I can’t share our special vegan buttercream recipe, I will share the cookie recipe, as well as a few suggestions for alternate toppings.
These are gf, df, vegan, and ref - but you can sub the coconut sugar out for cane sugar or a sugar substitute if you like. Not a fan of pecans - leave them out, or swap them for your fav nut.
Ingredients:
1/2 cup coconut oil, melted
3/4 cup coconut sugar
1 tbsp ground flaxseed
3 tbsp water
1 tsp vanilla
2 1/4 cup almond flour
1/2 tsp baking soda
1/2 tsp sea salt
1tsp cinnamon
1/4 tsp nutmeg
3/4 cup (110g) grated carrot
1/2 cup pecans, chopped
Instructions:
Beat together oil & sugar, then add flax, water & vanilla.
Add dry, then carrots & nuts.
Chill at least 1 hour
Scoop - I use a red #24 cookie scoop which holds 2.6 tbsp
Place on parchment lined tray and slightly flatten.
Bake at 350F for 14-16 minutes.
Let cool completely, then decorate: at the bakery we use cupcake frosting (sorry, I am not sharing that recipe 😜) but it would also be super delicious iced with coconut whip cream (search “coconut whip cream” on our website) OR our almond-cream-cheese filling - recipe below ⬇️
Almond-Cream-Cheese aka Liquid Cheesecake:
-3/4 cup almond flour (you can also sub whole soaked almonds/cashews/macadamia nuts)
-1/3 cup coconut cream (solid portion off the top of a chilled can of full fat coconut milk)
-4 tsp fresh lemon juice
-1 tsp vanilla
-3 tbsp maple syrup
-pinch of sea salt
Blend in small blender jar until smooth & creamy
Transfer to airtight container
Chill until thickened (it’s best to chill overnight for thickest results. Or if you don’t want to wait, use it right away but it will be thinner consistency)
Store in fridge for up to 3 days, for longer storage you can freeze it for several months
Comments