If you love carrot cake and you love cookies then this recipe is for you! These carrot and cinnamon cookies taste just like traditional carrot cakes but just a whole lot healthier.
Unlike normal cookies made with sugar, because I have used dates they don’t turn out crunchy, but instead like mini cakes. The perfect treat for the weekend to share with family and friends.
I have experimented with these cookies a couple of times, and found when I added only the egg white they seemed to 'crisp' up more as opposed to the whole egg where they were more softer. It is totally up to you if you want to use the whole egg or just use the egg white.....taste deelish either way :D
Carrot & Cinnamon Cookies
- ½ a cup of dates
- 2 tablespoons of coconut oil
- 1 finely grated carrot
- 2 cups ground almonds
- 1 teaspoon of cinnamon
- 1/2 a teaspoon of baking soda
- Pinch of salt
- 1 egg
- Pre-heat the oven to 180 degrees.
- Place your dates in a mug, cover with boiling water and place a plate over the top to keep the heat in. This will soften the dates and make it easier to blend.
- Grate your carrot and place it into a large bowl. Add the ground almonds, cinnamon, baking soda and salt. and stir.
- Drain out all the water from the mug of dates and add the coconut oil to melt. If your coconut oil is already melted then simply add it straight into the blender.
- Place the softened dates and coconut oil in a blender or food processor and blend well. Place this mixture in the bowl with the almonds and carrot.
- Next step is to separate the egg white from the yolk. Crack the egg and carefully tip the yolk into one side on the shell. Continue this until all the white has separated.
- Mix well.
- Using a tablespoon place even sized spoonfuls of the mixture onto a lined baking tray.
- Bake in the oven for 15-20 minutes until golden and smelling delicious!
- Once cookies have cooled enough to touch, place them on a cooling rack.
Makes 10-12 cookies