Ingredients

The following ingredients have 12 Servings
  • 2 cups almond meal
  • 1/2 cup unsweetened shredded coconut
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 egg
  • 1/4 cup melted coconut oil
  • 1/4 cup pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 3/4 cup shredded carrots, squeezed of excess water
  • 1/2 cup raw unsalted cashews, soaked in water for 1 hour
  • 2 tablespoons coconut butter
  • 1 1/2 tablespoons pure maple syrup
  • 1 tablespoon melted coconut oil
  • 1 tablespoon lemon juice
  • 1 teaspoon pure vanilla extract

Instruction

  • Preheat oven to 350°F and line a baking sheet with a silpat or parchment paper. Combine the almond meal, coconut, cinnamon, baking powder, baking soda and salt in a large bowl. Whisk together the egg, coconut oil, maple syrup and vanilla in a small bowl. Add the wet ingredients to the dry and stir until just incorporated. Fold in the carrots until combined. Spoon about 3 tablespoons of the batter onto the baking sheet into a cookie/disc shape. Bake for 12 minutes, remove and let cool 1 minute (cookies will be soft upon removing from oven but will firm up as they cool) on the baking sheet before transferring to a cooling rack. As the cookies cool, prepare the “cream cheese” frosting by draining the cashews and placing them in a food processor with the other frosting ingredients. Process until smooth, scraping down the sides as necessary, about 5-7 minutes. Spread the frosting on the tops of each cookie once cooled. Store cookies in the refrigerator in an airtight container.