I absolutely love cookies and I love them even more for breakfast. Oh, and I love them even more when they are carrot cake! I vehemently oppose the idea that carrot cake is only appropriate for a particular season. Carrot cake is always appropriate because deliciousness is always appropriate. And that is exactly what these dreamy sandwich cookies are!
These sandwich cookies are packed full of good-for-you ingredients, healthy fats, beauty enhancing and gut-friendly collagen peptides and just two tablespoons of maple syrup to sweeten! Thanks to the natural sweetness of carrots, raisins and all the spices, adding maple syrup is totally optional, but it does give it just a little bit of something extra if you know what I mean. These cookies are totally acceptable for breakfast and I encourage you to enjoy them with your morning cup of coffee (bulletproof in my case!) or tea. I love biting into chunks of walnuts and raisins (swoon). And thanks to almond flour (for all my babes out there who haven’t yet explored the wonders of almond flour, do it!) these gorgeous gems are gluten and grain free (swoon!).
One thing to note is that I enjoyed these cookies even more the next day. Ya ever have that? They cool, and you’re like, “yum, delicious.” And then you have the one the next day and are like, “Holy magical unicorn these cookies are so good and amazing and did I make these?!” Yeah it’s a thing. That said, these are good the day of, or the following day when all the flavors have really had a time to get to know one another 🙂 These cookies are soft, moist and doughy and are best kept chilled, especially if you frost them immediately with the DREAMY sweet cashew cream cheese frosting. Speaking of . . .
My hubby is the carrot cake king, and he gave these two thumbs up. His favorite part of carrot cake also happens to be the cream cheese icing and he really enjoyed the cashew cream cheese! It is quite magical IMO. Cashews lend so well into vanilla and the addition of cinnamon is just fantastic. Plus, you’ll have some leftovers to use on anything your heart desires – toast, oats, throw it in a smoothie, etc – or just eat it by the spoonful like me 🙂
Carrot Cake Cookies with Cashew Cream Cheese Frosting
Carrot Cake Cookies
- 1 cup almond flour
- 2 scoops collagen peptides
- 1.5 tsp. cinnamon
- 1 tsp. ginger
- 1/4 tsp. cardamom
- pinch of pink salt to taste
- 1/4 cup raw walnuts
- 1/4 cup raisins
- 1 cup grated carrots
- 1 whole egg
- 1/4 cup liquid coconut oil
- 2 Tbsp. cashew butter (almond butter would work too!)
- 2 Tbsp. pure maple syrup
Sweet Cashew Cream Cheese Frosting
- 1 cup cashews
- 1/2 cup warm water
- 1 vanilla bean pod (scrape seeds from pod)
- 1 tsp. vanilla
- 1 tsp. cinnamon
- liquid stevia to taste (optional)
Carrot Cake Cookies
Preheat oven to 350 and line a cookie sheet with parchment paper.
2. In a large bowl combine all dry ingredients except walnuts and raisins.
3. Transfer dry ingredients to a food processor or blender (you can do this by hand, but it's much easier with a blender or processor).
4. Add in all wet ingredients with the dry ingredients and blend until combined.
5. Transfer dough back to the large bowl and fold in walnuts and raisins.
6 Drop about 1 Tbsp. of dough on cookie sheet by 1 tablespoon and 1 inch apart.
7. Bake for 12 minutes or until golden brown.
8. Meanwhile, make the cashew cream cheese frosting.
Cashew Cream Cheese Frosting
1. In a high-powered blender or food processor, add together all ingredients and blend until smooth.
2. Spread a generous amount of frosting between two cookies and continue until all cookies are iced.
3. Any remaining frosting will stay well in fridge for up to 1 week.
4. Sandwich cookies should be kept in an air-tight container and stored in fridge for up to 1 week.
What’s your favorite way to have carrot cake? I’ve even heard of some people putting pineapple in it? I think these cookie sandwiches may be my new favorite way to enjoy it 🙂