I made these rather spontaneously one Sunday after my husband announced that we were going to have company over.
Company = recipe test subjects! I always enjoy it when others can sample my food, especially those who are not used to such ‘health food’ fare.
A few minutes into the visit, my daughters both asked for a cookie, so I offered one to our friends’ little boy as well. He was not the most thrilled at the sight of it, so his mom set it aside for later.
Well, my girls went four rounds of ‘can I have another one?’, and being a bit caught up in the visit, I complied with each request, which eventually led to an empty cookie sheet! This, I believe, is the sign of a damn good cookie!
Funnily enough, at one point they even managed to get our company’s test cookie, which made my giggle on one hand, but also disappointed me in that I never received an outside opinion about the taste.
The subsequent batches have big just as big a hit, which really made me feel these would make a great post.
I’ve really been enjoying working with coconut flour, as it is well-tolerated in our house by all, and it tastes great!
My kids often ask for these Yellow Cupcakes made with it, and I’ve recently been working on a coconut flour pancake recipe that has gone over well with them also, so I am sold on the hype of this popular ingredient!
In this recipe, the flour lends a soft mouth feel, which, when paired with the spices, carrots, and raisins, makes you feel as if you’re eating a little bite of healthy carrot cake in cookie form!
Recipe notes
Room temperature eggs are important for this recipe, as cold eggs will cause the coconut oil to clump. To bring eggs to room temperature quickly, submerge them in warm water for about five minutes prior to use.
Coconut Flour Carrot Cake Cookies
Ingredients
- 6 Tablespoons coconut flour
- ¼ teaspoon sea salt
- ¾ teaspoon cinnamon
- ⅛ teaspoon ginger
- ⅛ teaspoon nutmeg
- pinch cloves
- 2 large eggs room temperature
- ¼ cup coconut oil melted
- ¼ cup honey or maple syrup
- ½ teaspoon vanilla
- ¼ cup carrot finely grated
- 2 Tablespoons raisins
- 2 Tablespoons walnuts chopped (optional)
Instructions
- Preheat the oven to 350 degrees.
- In a bowl, mix the dry ingredients (flour, salt, spices).
- Lightly beat the eggs in a separate bowl and mix in the oil, sweetener, vanilla, carrot, raisins, and walnuts, if using.
- Mix in the dry ingredients with the egg mix until the batter thickens.
- Dollop the batter onto a parchment paper-lined baking sheet (I make nine cookies).
- Bake 19-22 minutes until the cookies are firm and the tops are golden.
Notes
Nutrition
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
Well, if these cookie have been tested and approved by your daughters, then I’m 100% positive that they’re delish as you say!
I mean, there’s no better judge than a kid when it comes to cookies. Am I right?
Have you tried using Oat Flour with these? If so, what were the results?
I haven’t; coconut flour is pretty unique in its baking qualities, and there isn’t an equivalent substitute, to my understanding.
Thank You Lauren for a wonderful cookie recipe. I doubled the recipe as 9 cookies would not go far in our home. Flavor was perfect however next time I will not add nuts and possibly add half dates and half raisins.
What are your thoughts on sifting the coconut flour and have you added pineapple?
That’s great Sandi! I haven’t added pineapple, and I don’t typically sift my flour. I’ll have to try the raisin addition as well! 🙂
These were so good and healthy. Nice one to have now that I’m off grains. 😛