Carrot Raisin Paleo Cookies
Carrot Raisin Paleo Cookies – Egg-free, Grain-free, Dairy-free
(makes about 20 three-inch cookies)
By Barb Woods
These cookies are egg-free, grain-free and the only sweeteners are honey (about 1 teaspoon per cookie) and raisins. They are so simple to mix up and taste fabulous!
2 cups almond flour
1 cup chopped carrot from 1 large carrot, unpeeled if organic, chopped in food processor until resembles rice
½ cup finely shredded unsweetened coconut (this helps keep the cookies from being too crumbly)
¼ cup tapioca flour OR sweet potato starch OR potato starch (this helps bind dough together)
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon freshly ground nutmeg
½ cup raisins
½ cup pecans or walnuts, optional
1/2 cup coconut oil OR ghee (which is essentially lactose and casein free) OR butter (if you tolerate dairy well)
1/2 cup honey
1 teaspoon vanilla extract
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
- Mix almond flour, chopped carrot, coconut, tapioca or other flour/starch or choice, salt, cinnamon, nutmeg, raisins and nuts, if using, together in a medium bowl until well combined.
- Melt coconut oil, ghee or butter in microwave in a glass measuring cup until melted but not too hot. Add honey and vanilla to the butter and stir until combined. Pour over the dry ingredients in bowl and stir to make a dough.
- Using a 1½ inch diameter cookie scoop or 2 tablespoons, drop 1½ inch balls of dough onto each cookie sheet.
- Flatten to about 1/2-inch-thick cookies, using a dampened flat bottom of a glass or with dampened fingers.
- Bake the cookies for 13 - 15 minutes, switching pans on oven racks and turning halfway through, until they turn light golden brown on top.
- Remove cookies from oven and cool on pan for at least 10 minutes.
Barb Woods, Health Coach on Facebook
Barb Woods is a Health Coach and Cooking Instructor - Certifying as an ADAPT Functional Health Coach through the Kresser Institute, a National Board for Health and Wellness Coaching (NBHWC) accredited program. My cooking classes focus on nutritionally dense whole foods with considerations for food sensitivities.