Grown-Up Things.

Hey there Thursday, where did you come from?
I feel like this week is just flying by. Which is amazing because my birthday is on Saturday. Goodie goodie gum drops. 🙂 At the same time, I wish this week would slow down a little bit. I don’t know if I’m ready for my birthday to be here one day and gone the next. Okay, I’m completely not ready. Actually, let’s just go back to my 5th birthday when things were simple, where the biggest decision was whether or not I wanted a Princess Jasmine or Little Mermaid themed birthday cake.

 Now, as I grow older I have to make bigger lifestyle decisions, like what I want to be when I grow up…which is like tomorrow. 🙂 Do I have to be a grown-up? C’mon! If you know me really really ridiculously well, you know that I can’t make decisions to save my life. Luckily, I can make a million + 1 decisions involving cookies.

Cookies that have oats

are always a good thing.


Add carrots and coconut and we have good things x’s 2!

These cookies are sweetened with honey.

which makes them incredibly delicious…not to mention chewy and fluffy. 

Oh, oh and it’s like eating a carrot cake full of good stuff (without those gross raisins) 
 only in a cookie form. 

The only decision left to make is to have a glass of milk or to have a glass of milk. 
Cookies and milk…milk and cookies…one without the other is insanity. 

Honey Sweetened Carrot Coconut Cranberry Cookies (GF/V):

3/4 c. almond flour
3/4 c. oat flour
1/4 c. coconut flour
3/4 c. gluten-free rolled oats
1 T. arrowroot powder
1/2 t. fine sea salt
1/4 t. baking soda
2/3 c. raw honey (you can use maple syrup if you are hard core vegan)
1/3 c. melted coconut oil (or olive oil)
1.5 t. pure vanilla extract
1 c. freshly grated carrots
1 c. unsweetened, shredded coconut
1/3 c. dried cranberries
1/3 c. chopped walnuts

1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
2. In a large mixing bowl, combine the flours, oats, arrowroot, sea salt, and baking soda.
3. In a separate mixing bowl, whisk together the honey, oil, and vanilla.
4. Add the flour mixture to the honey mixture and stir until just combined.
5. Fold in the carrots, coconut, cranberries, and walnuts.
6. Using a cookie scoop, drop the dough by rounded teaspoons onto the prepared baking sheets.
7. Bake for 10-12 minutes or until slightly golden around the edges.
8. Let cool slightly on the baking sheets before transferring to a wire rack to cool completely.
9. Devour with a tall glass of milk.

Makes 22-25 cookies.



  1. Phewh!! Thank God you do cookies! It would be a horrible world if you had never decided to become an incredible cook, chef, kitchenista, foodista, fly-girl on the range (kitchen range), baking hawt girl, and Texas lovin’ cookin’ in the oven little woman! LOL! Sure glad you can cook, Chelsy! xo

  2. Haha! Thanks Aunt Shelly…this made my day 🙂

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