This recipe for Paleo + Vegan Carrot Cake Cookies with Coconut Vanilla “Butter Cream” Frosting is free from dairy, eggs, nuts, and refined sugar.
It also packs a nutritional punch thanks to the carrots, flax, and tahini. These cookies are healthy and delicious, so they don’t leave you feeling deprived. If you add the optional powdered Vitamin C, then these tasty treats are even healthier. You will need a food processor or a good blender for this recipe. I don’t enjoy cleaning my food processor, but I’m thankful for what it can do. Eating these cookies was well worth all of the dirty dishes. As you can see from this photo, I had a hard time not eating all of them before taking a picture! I hope you enjoy these Paleo + Vegan Carrot Cake Cookies as much as I did.
Recipe for Carrot Cake Cookies
Ingredients
- 1 + 1/2 Cups Shredded Carrot,
- 1/2 Cup Tigernut Flour (not actually a nut, but a root vegetable),
- 1/2 Cup Tahini,
- 1 Flax-Egg (1 TBS Ground Flax Seed soaked in 3 TBS room temp water until thick),
- 2 Tsp Apple Cider Vinegar, or Lemon Juice
- 1 Tsp Vanilla Extract,
- 4 Pitted Medjool Dates (omit or reduce for less sugar),
- 1/2 Tsp Baking Soda,
- 1 Tsp Pumpkin Pie Spice,
- 1 Tsp Vitamin C Powder (optional).
Instructions
Makes 12 Cookies. Preheat oven to 350°F. Combine all wet ingredients, including dates, in a food processor or high-powered blender. Process until well combined & transfer to a mixing bowl. Mix in dry ingredients. Line a cookie sheet with parchment paper and scoop out 12 cookies. Bake for approximately 15 minutes. Cool on a cooling rack before adding frosting. Store in the refrigerator for up to one week. If you like dunking your cookies in a tall glass of frothy “milk” check out my recipe for Creamy Cashew Milk.
Recipe for Vanilla Coconut “Butter Cream” Frosting
Ingredients
- 1/3 Cup Coconut Cream (the super thick, fatty kind). Place your can of coconut milk in the fridge overnight to separate the cream from the coconut water. The coconut water can be used in smoothies.
- 1/3 Cup Coconut Butter,
- 2 tsp Coconut Oil (room temp),
- 1 tsp Vanilla Extract,
- 1-2 TBS Date Syrup, Maple Syrup, or Raw Honey for Sweetener. A pinch of Monk fruit or Stevia can work too (Optional).
Instructions
Combine all ingredients in a food processor until smooth. The frosting will harden in the fridge, so it’s best eaten at room temp, but it’s delicious either way. It will keep in the fridge for up to one week
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