Carrot Cake Cookies

Today is Iris’ birthday! Iris is the genius behind The Daily Dietribe, and a published author for whom I was fortunate enough to be a test baker.

Iris held a birthday cake challenge this month. I had every intention of coming up with a birthday cake. But, you know what? I didn’t. In no small part because I don’t like cake.

Cookies, on the other hand. We all know how I feel about cookies.

So, how about a carrot cake cookie?

Will that do? Happy Birthday, Iris!

Nut-Free, Grain-Free, Vegan Carrot Cake Cookies

Nut-Free, Grain-Free, Vegan Carrot Cake Cookies

Carrot Cake Cookies

1 cup raw pumpkin seeds, ground fine
2-4 T. mesquite flour or yacon powder (coconut sugar would probably work, though I haven’t tried it)
2 t. cinnamon
stevia to taste (I used 14 drops NuNaturals Vanilla liquid stevia)
2 T. chia seed, ground fine + 6 T. water OR 2 eggs
1 cup finely shredded carrots (I used a microplane ribbon grater.)
1/2 t. baking soda
1/4 t. salt

Preheat oven to 350°. Mix all ingredients in a bowl with a spoon. It will be thick. Scoop out onto parchment-lined cookie sheets, flatten slightly, and bake until barely browned & firm – about 15 minutes.

Note: Using chia “eggs” in this results in a very moist, almost pudding-like consistency. Using eggs results in a more cookie-like consistency. I like both. Your choice.

Want to find more recipes that are allergy-free or super healthy? Check out allergy-free Wednesdays and Wellness Weekends!

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14 Responses to Carrot Cake Cookies

  1. Deanna–These look and sound great to me! Now I need to get some pumpkin seeds and mesquite flour and get busy. :-)

    Shirley

  2. Natalie says:

    Awesome! I definitely want to try these.

  3. those look incredible! so moist and delicious! i LOVE carrots:)

  4. I’m totally a cookies-over-cake person too. These sound deeeeelicious!

  5. Iris says:

    Deanna, thank you so much! That’s so sweet! Once I find some time, I will go add these to my roundup (if you don’t mind)! I love cookies as much as cake!

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  8. Michelle says:

    new to the world of gluten, egg and dairy free I have yet to come across mesquite flour. Is there something that I can subsutitute it with?

    • Deanna says:

      The mesquite flour adds a sweet, sort of molasses like flavor. You could sub some almond flour and some sugar. It won’t taste the same, but the recipe should work. Or, even just some sugar. Or, try a tablespoon of molasses plus a tablespoon of tapioca or arrowroot starch. I’m guessing on all of these subs. But, I think it’s a fairly forgiving recipe, so have fun and play with it!

  9. Pingback: You're No Bunny 'Til Some Bunny Loves You and They Will When You Make These Carrot Cake Desserts! | All Gluten-Free Desserts...All the Time

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