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Carrot Walnut Cookies

Delightful cookies that balance sweet and spicy flavors with a creamy cashew cream cheese frosting, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup almond flour A gluten-free flour that adds richness and nutty flavor.
  • 1/4 cup coconut flour Light and absorbent, enhances texture while keeping the recipe healthy.
  • 1 tsp baking soda A leavening agent that helps the cookies rise.
  • 1/2 cup coconut sugar A natural sweetener with lower glycemic index than regular sugar.
  • 1 tsp ground cinnamon Adds warmth and spice.
  • 1/2 tsp ground ginger Contributes a zesty kick.
  • 1/2 tsp ground cardamom Infuses a unique, aromatic flavor.
Wet Ingredients
  • 1/2 cup apple sauce Provides moisture and natural sweetness without added sugars.
  • 1 cup shredded carrots Adds natural sweetness, moisture, and nutritional boost.
  • 1/2 cup chopped walnuts Offers a crunchy contrast.
  • 1/2 cup raisins Provides chewy texture and additional sweetness.
Frosting
  • 1 cup cashew cream cheese frosting Provides a tangy, sweet finish.

Method
 

Preparation
  1. Mix the dry ingredients. In a bowl, mix together the apple sauce, almond flour, coconut flour, baking soda, coconut sugar, ground cinnamon, ground ginger, and ground cardamom.
  2. Add the wet ingredients and mix. Shred the carrots and add them to the mix along with the chopped walnuts and raisins.
  3. Chill the mixture. Place the mixture in the freezer for about 20 minutes to firm up.
  4. Preheat the oven. Set your oven to 350°F (175°C) to prepare for baking.
  5. Scoop the cookie dough. Scoop the dough into 1-inch balls onto a cookie sheet.
  6. Flatten the cookies. Gently press down on each ball, as the cookies will not spread much during baking.
  7. Bake the cookies. Place the cookie sheet in the oven and bake for about 18 minutes until lightly golden.
  8. Cool and frost. Remove from the oven, let the cookies cool, then top with cashew cream frosting and enjoy!

Notes

Store in an airtight container at room temperature for up to a week. For longer shelf life, freeze for up to three months.