1/2 cup creamy nut/seed butter: preferably no oils or sugars added – I used cashew butter
2 tbsp oil: olive, avocado, liquid coconut oil)
1/4 cup coconut sugar
1 tsp vanilla extract
2/3 cup almond meal or almond flour
2 and 1/2 tbsp coconut flour
1/2 tbsp ground cinnamon
1/4 tsp ground nutmeg: optional
1/4 tsp ground ginger: optional
1/2 cup finely chopped walnuts
1/4 cup unsweetened shredded coconut
3/4 cup grated carrots, about 2 med-large carrots
How to make:
Preheat oven to 180 degrees Celsius and line a large baking sheet with baking paper; set aside.
In a large bowl whisk together creamy nut/seed butter with sugar until combined. Add egg, oil and vanilla extract – mix until combined.
Add in almond meal, coconut flour, cinnamon, nutmeg, ginger – stir together then fold in crushed walnuts shredded coconut and grated carrots.
Use a round tablespoon or medium cookie scoop to drop dough onto a baking sheet, making sure to leave about 2cm apart. Gently flatten the cookie dough.
Bake cookies for 8-12 minutes, until slightly golden. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Cookies will be slightly soft, almost doughy but firm.
While the cookies are cooling, you can make a buttercream frosting (optional), by just using an electric mixer with 2 tbsp vegan butter and 1 tbsp vanilla protein. Only frost the cookies once they've cooled completely. Enjoy!
If you do decide to try this recipe (which I highly recommended, as they‘re delicious!) please send me pictures, or post on your Instagram story and tag me! I'd love to see everyone's versions!
Lots of love and happy cookie making!