Sometimes you just need some cookies. Soft, chewy, melt in your mouth cookies. Even when you’re sugar-free. Yes, it can still be done…it just takes a little more creativity.
Of course, you don’t have to be sugar-free to enjoy these. They actually have a hint of sweetness from the cinnamon, vanilla, and carrots. Add some raisins if you want to bump up the sweetness a bit. And if you are so inclined, throw some cream cheese frosting on them and call them mini carrot cakes!
Mmmm, now that sounds good…
Gluten-Free, Grain-Free, Sugar-Free Carrot Cookies
2 cups of carrots (about 6 smallish carrots chunked up) or baby carrots
2 cups of nuts or seeds (almonds, pecans, pumpkin, sunflower, etc.)
1/4 cup raisins, optional (add them if you just gotta have something sweet)
1/4 cup of coconut flour
1/4 teaspoon of freshly grated nutmeg
2 teaspoons of vanilla
1 Tablespoon of coconut oil
Water, added 1 teaspoon at a time, if necessary
For this batch of cookies, I used 1/2 cup pumpkin seeds and 1 1/2 cups pecans, because that’s what I had in the house. Normally I go half and half.
Put the carrots and nuts or seeds (and raisins, if using) in a food processor and pulse until they are in large chunks. Add the nutmeg, vanilla, coconut oil and eggs, and pulse a few more times until they mix. Add the coconut flour and pulse again until mixed. At this point, if your dough clumps up and won’t move, you may need to add some water, a little at a time, and work the dough around with a spatula. Continue pulsing until the carrots are small chunks and you’re happy with the consistency. I tend to grind mine pretty fine, but you can leave it chunkier if you like.
Line two baking sheets with parchment paper, and heat your oven to 350 degrees Fahrenheit. Make cookies the size of walnuts and flatten them with your hands, and place evenly on the baking sheets. You can play with the size, but try to make them the same so they bake evenly. Bake until lightly browned, about 30 to 40 minutes, depending on your oven and the size of your cookies. Remove from the oven, cool, and enjoy!
These keep well in an airtight container in the fridge for a few days, or in the freezer for a few weeks. They also travel well, and have been known to come along on long runs for fuel.
These cookies are also dairy-free.