About this recipe:Made with ground almonds, carrots, coconut and cinnamon, these decadent gluten free, paleo cookies taste like carrot cake and are quick and easy to make.
60ml maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon almond extract
1/2 teaspoon bicarbonate of soda
1/4 teaspoon salt
250g ground almonds
3 tablespoons coconut oil, melted and cooled
110g grated carrots
45g unsweetened desiccated coconut or coconut flakes
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Method Prep:15min › Cook:12min › Extra time:10min › Ready in:37min
Preheat oven to 180 C / Gas 4. Lightly grease a baking tray with cooking spray.
Mix maple syrup, cinnamon, almond extract, bicarbonate of soda and salt together in a bowl with an electric mixer. Add ground almonds 125g at a time, mixing until combined. Mix in coconut oil 1 tablespoon at a time. Fold carrots and coconut into the mixture with a spatula.
Drop 12 portions of the cookie dough onto the baking tray using an ice cream scoop. Flatten gently with the palm of your hand.
Bake in the preheated oven until golden, about 12 minutes. Cool on the baking tray, about 10 minutes. Transfer to a cooling rack.