Moist, decadent carrot cake turned into health-ified cookies. Carrot cake is our absolute favorite kind of cake, and these completely hit the spot. They are also gluten-free, vegan, and refined-sugar free... Hope you enjoy!
Ingredients:
(Serves 10)
For cookie
- 8-10 medjool dates, pitted
- 1/2 cup unsweetened coconut flakes
- 1 cup walnuts
- 1 tsp cinnamon
- 1/8 tsp ground ginger
- 1/4 tsp sea salt
- 1/2 tsp vanilla extract
- 1 cup shredded carrots
- 2 Tbs coconut flour
- 1/2 tsp baking soda
- 2 flax eggs (2 Tbs ground flax + 5 Tbs water)
For cream cheese filling:
- 1/2 cup kite hill cream cheese
- 1 Tbs coconut sugar
- 1-2 Tbs coconut flour
Directions:
Preheat oven to 350. Blend all cookie ingredients in a food processor until there is a dough-like consistency (Don't blend until completely smooth or they will fall apart). Form 20 cookies onto a parchment paper covered baking sheet. Bake for 20 minutes. While cookies are baking, mix all cream cheese filling ingredients together and set aside. Remove cookies from oven and let cool for 10-15 minutes. After cookies are cool, turn them over and scoop 1 Tbs of frosting onto 10 of the 20 cookies. Form your cookie sandwiches, and place them in refrigerator or freezer for 30 minutes to allow them to firm up a bit.
Enjoy!