I love carrot cake. I remember the first time I ever had carrot cake. It was actually a paleo recipe from Make It Paleo by Bill Staley and Haley Mason! It was so moist and delicious.
I could’ve eaten that carrot cake every day. The reason I don’t is because making cake is quite a bit of work. I love having all my favorite flavors with minimal effort. That’s where these carrot cake cookies come in.
That’s why I love no-bake recipes! These delicious carrot cake cookies only took me five minutes to throw together, and they really taste like carrot cake! Be careful; the batch might only last 5 minutes!
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Shared at Fat Tuesday, Allergy Free Wednesday
Recommended ingredient brands:
- baby carrots – 1 cup (or 1 cup sliced carrots)
- large flake coconut flakes – 2 cups
- chia seeds – 1/4 cup
- canned full-fat coconut milk – 1/3 cup
- pitted dates – 1/2 cup
- coconut oil – 1/4 cup melted
- ground cinnamon – 2 teaspoons
- coconut flour – 3-4 tablespoons
- salt – 1/4 teaspoon
- In a food processor, combine all ingredients and process until well chopped and combined.
- Scoop with a small cookie scooper by tablespoonfuls onto a baking sheet.
- Freeze until set.
- Store in an airtight container in the fridge.
How well would they hold up without the chia seeds? or is there something I could use in their place? Thanks!
I think it would be fine; you could add a little gelatin to thicken if you like.
These look delicious. Do you think they could be made with honey instead of the dates? If so, how much would I use?
The dates help hold them together, but you could start with a couple tablespoons and work up from there. You might need to add something to help them hold together, but I think they’d still be good.
These look so good! Yay for healthy carrot cake treats!
I made these this morning and they are soooo good! They are a perfect healthy sweet treat. 🙂
So glad you liked them!
Oh my goodness. These sound wonderful! I can’t wait to try them!
These look so good! I love carrot cake!