Secret Recipe Club Monday!
I’m running around my house with my hands up in the air.
Can you tell I’ve had my coffee this morning?
Here’s a little insight to my life lately.
I am trying to become a registered dietician.
To say that I love my classes is an understatement.
One class in particular is full of awesome projects, where I get to design my own menus/dinner parties/ and create recipes…with pictures!
I mean, do they know I’m a food blogger?
This is right up my alley.
Anyway, I spent all weekend “studying,” errrr…baking.
Am I really going to school for this?
I just love Heather’s blog, which is all about her adventures in the kitchen with her kids.
She has a huge variety of recipes to choose from, soooooo you can imagine that I was stuck having to choose only one!
Then, I found it.
Now, y’all know one of my favorite cakes is Carrot Cake…so Heather’s Carrot Cake Cookies have got to be the best thing ever invented.
I can’t even.
Y’all…the best thing is that these are healthier carrot cake cookies.
But you’d never know!
It’s like Heather knows me…she stuffed these with coconut.
I mean, come on!
I made a few changes to the cookies because I have been having some issues with almonds lately.
So, I simply substituted coconut flour for the almond flour.
Because coconut flour has a thicker consistency I added 2 eggs.
Because I’m a coconut freak I topped each cookie w/ drizzled coconut butter.
Y’all…these cookies taste just like carrot cake.
They are super soft and chewy too!
All I need now is a good cup of coffee.
Maybe a good book or
a marathon of real housewives of whatever.
- 2 large eggs, at room temperature
- 6 T. melted coconut oil
- ¼ c. pure maple syrup
- ½ tsp. pure vanilla extract
- 6 T. coconut flour
- 1 t. ground cinnamon
- ¼ t. baking soda
- ¼ t. salt
- 1 cup carrots, finely shredded
- ½ c. unsweetened, shredded coconut
- coconut butter, melted, for drizzling
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the eggs, coconut oil, maple syrup, and vanilla until smooth.
- Stir in the coconut flour, cinnamon, baking soda, and salt until a cookie dough forms.
- Fold in the carrots and coconut.
- Drop the dough by rounded tablespoons on to the cookie sheet. I used 2 tablespoons per cookie. Then, use the palm of your hand to slightly press down on the top of each cookie. These cookies will not spread.
- Bake for 10-12 minutes, or until slightly golden.
- Let cool completely and drizzle with melted coconut butter.