All the flavors and textures you love about carrot cake in a grain-free carrot cake cookie! These cookie sandwiches are tender, chewy and have a delicious coconut twist. Even if you do not need to eat a grain-free diet, these grain-free carrot cake cookies are still a crowd pleaser!

The almond meal, coconut flakes and shredded carrot give these cookies their enticing chewy texture. They are flavorful without being too sweet. And these cookies are much easier and quicker to make than baking a whole carrot cake! You can also portion them out into individual baggies to help encourage mindful eating.

This is a fun recipe to help get kids in the kitchen and using a vegetable in a new way! For this recipe a child could help mix ingredients together, and help ice the cookies.

Of course the best part about any sandwich is the filling. We put a twist on the traditional cream cheese icing for carrot cake and we took a tropical approach by using coconut butter.  Like coconut oil, coconut butter contains certain fats that help reduce inflammation in the body. However, coconut oil and coconut butter are still a saturated fat, so they should be used in moderation just like cow’s milk butter!

If you or someone you know needs more grain-free baking recipes, send this Grain Free Gingerbread Cookie recipe their way!

Grain-Free Carrot Cake Cookie Sandwich

Course: Desserts
Cuisine: Fun With Food
Keyword: Kid-friendly
Condition: Dairy Free, Diabetes, Gluten Free, Low Sodium, PCOS
Servings: 10 cookie sandwiches

Ingredients

  • 2 cups almond meal
  • 1/2 cup coconut flakes unsweetened
  • 1 tsp cinnamon
  • 1/4 tsp baking soda
  • 1/4 tsp lemon juice
  • 1/4 tsp salt
  • 1 egg
  • 1/4 cup coconut oil melted
  • 1/4 cup honey
  • 1 tsp vanilla extract
  • 3/4 cup shredded carrots

Icing Ingredients

  • 1/2 cup cashews soaked
  • 2 tbsp coconut butter
  • 1.5 tbsp honey
  • 1 tsp vanilla extract

Instructions

  • Mix almond meal, coconut flakes, cinnamon, baking soda, salt, lemon juice, and carrots in a large bowl. ⁣ ⁣
  • In a separate bowl, mix the egg, coconut oil, honey, and vanilla
  • Add the wet ingredients to the dry. ⁣
  • On a parchment/silpat lined cookie sheet, spoon about 3 tbsp of batter at a time to create each cookie. ⁣
  • Bake at 350°F for 12 min.
  • While baking, drain the soaking cashews. Place all icing ingredients in food processor and blend until smooth. ⁣
  • Remove the cookies from oven and let cool. Frost the underside of one cookie, and top with another to create a cookiewich.

Nutrition

Carbohydrates: 18g | Protein: 7g | Fat: 24g | Sodium: 100mg | Potassium: 76mg | Fiber: 4g

Please note:

Nutrition info is an estimate and may contain errors. 

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