Ingredients: |
Ingredients: 2 large carrots, peeled
1 cup raw pecans
1/2 cup cashews
1/2 cup shredded unsweetened coconut, plus extra (optional) for garnish
1/4 cup almond butter
2 tablespoons plus 2 teaspoons pure maple syrup, divided
1 1/2 teaspoons pure vanilla extract, divided
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon salt
4 ounces cream cheese or vegan cream cheese*, softened
3 tablespoons pineapple juice
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Directions: |
Directions:Line a baking sheet with aluminum foil, a Silpat or parchment paper, and set aside.
Cut carrots into large pieces and place them in a food processor bowl with a blade attachment. Pulse carrots until finely chopped. Add pecans, cashews, coconut, almond butter, 2 tablespoons maple syrup, 1 teaspoon vanilla, spices and salt. Process until mixture is well-combined, scraping sides of food processor as necessary. Mixture should be moist but not runny, and it will be ready when it starts to pull away from the sides of the food processor bowl and form a ball.
Using clean hands, form the dough into 15 equally shaped balls, approximately 1 1/4 inches in diameter. Place balls on baking sheet, then use your thumb to flatten with an indentation.
Prepare the frosting in a mixing bowl by combining cream cheese, pineapple juice, 2 teaspoons maple syrup and 1/2 teaspoon vanilla extract. Mix well with a hand mixer until creamy. Top each cookie with a spoonful of frosting, then sprinkle with additional shredded coconut if desired. Place cookies in the refrigerator for 1 to 2 hours before serving, or in the freezer for 15 minutes. Cookies may be stored in refrigerator or freezer.
*For a vegan version, replace cream cheese with a vegan version, such as Daiya Cream Cheese or Tofutti Better Than Cream Cheese.
Per cookie: Calories 172; Fat 15 g (Saturated 9 g); Cholesterol 9 mg; Sodium 75 mg; Carbohydrate 9 g; Fiber 2 g; Sugars 4 g; Protein 3 g |
This recipe for Carrot Cookies is from