Well hello, March! Is that spring I see? Hiding just around the corner? Spring is great, full of newness and fresh and baby chicks and all. Of course one thing I love most about Spring is the food.....shocker. I mean, I love Summer food, and I love Fall food, so why wouldn't I love Spring food? And best of all, the crowning glory of spring, is carrot cake.
I love carrot cake, but I wanted to try them in a chewy, oatmeal-style cookie. It's sort of hard to make oatmeal cookies when you don't use oatmeal, but I'd had some before and I knew it was possible. Ground flax seed is a great substitute for the oatmeal flavor, and of course they needed to have the carrot cake essentials: carrots, coconut, raisins, and pecans.
These (like all my baked goods) took several tries to get them right. My first few were light and cakey. My friends assured me that was appropriate, since they're carrot cake cookies, after all. It just wasn't what I envisioned. I wanted something dense and chewy and hearty. After doing some research I found that most "chewy" paleo cookies used almond butter and coconut sugar. My go-to for baking is usually maple syrup, but it does lend itself to a cakier texture. So I went back to the drawing board.
I decreased the amount of almond flour and replaced some of it with almond butter. I also swapped my maple syrup for coconut sugar. It worked! It resulted in cookies that are crisp on the outside and dense but soft and somewhat chewy on the inside. The cookies are filled to the brim with goodies like coconut and pecans. If you don't feel like making cake, give these cookies a try this spring!
Paleo Carrot Cake Cookies
1/3c coconut oil
1/2c coconut sugar
1/2c almond butter
1t vanilla extract
3/4c almond flour
2T coconut flour
1T flax seed, ground
1t baking soda
1/2c unsweetened coconut flakes
3/4c carrots, shredded
1/2c pecans, chopped
- Pre-heat the oven to 350 degrees and line a cookie sheet with parchment paper.
- In a large bowl, beat together the coconut oil, coconut sugar, almond butter, vanilla, and egg together with a hand mixer.
- Add the almond flour, coconut flour, flax, spices, baking soda, and salt to the bowl, and mix it again until a thick dough comes together.
- Stir the coconut, raisins, carrots, and pecans into the dough.
- Form the dough into 14 ping pong sized balls. Place them on the cookie sheet (I did it in 2 batches) and then lightly press the balls down to flatten them slightly, they don't spread much during baking.
- Bake the cookies for about 12 minutes, until they're golden but still a bit soft. They'll firm up as they cool.
If you decide to make these cookies, snap a photo for me! Post your picture on Instagram, and tag me at #ideatthatfoodtoo. You can also Pin the picture below so you don't forget to make these another time!