PALEO CARROT CAKE "NOATMEAL" COOKIES
It’s carrot cake season and I am SO not mad about it! Seriously, my Instagram feed has been 75% carrot cake remakes and I am loving it!!!
Carrot cake waffles, carrot cake smoothies, carrot cake donuts, carrot cake muffins, carrot cake protein balls… you name it, there’s probably a carrot cake rendition of it.
One of my fellow bloggers talked on her story about her hesitation to post her carrot cake recipe because it seemed like everyone was making something similar lately, but she went ahead with it because she loved the recipe and knew it was a goodie.
And the same exact thoughts went through my head as I made this recipe. “Natalie seriously? Be more creative!” But then I paused and switched my thoughts to be more positive. Because everyone can “make it” in this realm and every recipe will touch someone out there.
So yes, here is another carrot cake recipe and I’m definitely not sorry about it and I don’t think you will be either when you make them! ;)
And trust me when I say this is not your average carrot cake recipe!! These paleo “noatmeal” cookies are made with, you guessed it, no oats! They’re made with toasted coconut flakes, which give the impression of oats. And trust me when I say you could fool any non-paleo-eater with these.
Next time the oatmeal cookie or carrot cake craving strikes, make these paleo carrot cake “noatmeal” cookies and I promise you’ll devour them just as quickly as I did!
Paleo Carrot Cake “Noatmeal” Cookies (paleo + gluten free + dairy free + SCD friendly + Refined Sugar Free)
These paleo-friendly “no-oatmeal” cookies will easily fool anyone! Full of healthy fats and veggies, they’re perfect for dessert, snacks or breakfast.
1 1/2 cup almond flour
2 Tbsp coconut flour
1 1/2 cup coconut flakes
2 Tbsp cinnamon
1 tsp nutmeg
1/2 tsp ground ginger
1/4 tsp salt
1/2 tsp baking soda
1 tsp pure vanilla extract
1/4 cup honey
1 1/2 Tbsp melted coconut oil
1/4 cup almond butter
2/3 cup grated carrots
Preheat your oven to 350 degrees Fahrenheit and prepare a baking sheet by coating in coconut oil or lining with parchment paper.
Combine the almond flour, coconut flour, coconut flakes, cinnamon, nutmeg, ginger, salt and baking soda. Mix well.
In a separate bowl, combine your egg, vanilla extract, honey, melted coconut oil, almond butter and grated carrots. Mix until fully combined.
Combine your wet and dry ingredients and mix well (note that the batter will be quite wet and sticky - that’s how it should be!).
Form into cookies and place on the baking sheet.
Bake for 10-12 minutes, let cool and enjoy! Store in an airtight container in the fridge for up to one week or in the freezer for as long as you desire.