These cookies were very much an emergency need-a-treat-now creation. They also don’t have the typical grainy texture of a cookie, and are much more silky and creamy. I personally found them very light on the tongue, but incredibly flavorful. Made with wholesome foods, you will feel zero guilt over these treasures!
I started off with a one pound bag of baby carrots and steamed them. I put a steamer basket in a pot, filled it with about an inch of water, and brought it to a simmer for about 10-15 minutes, or when the carrots were slightly tender.
When this mixture is still lumpy, transfer it to a bowl and stir in a teaspoon of orange zest, 1/2 cup unsweetened coconut, and 1/2 cup raisins. It’s nice to leave it slightly lumpy because these will not have the same crumbly texture of regular cookies, and the coarse ingredients give it nice texture.
Preheat the oven to 350° F and lightly grease a cookie sheet with coconut oil. It’s not entirely necessary and a silicone sheet does very nicely, but the smell of the cookies with the coconut oil is heavenly when it wafts through your house! When spooning them onto the cookie sheet, slightly flatten them to a cookie size as they will hold their shape. Cook for 15-20 minutes and let them cool on a wire rack. They don’t harden when cooled, so they’re nice to eat hot or cold!
Raisin Carrot Cookies
- One pound baby carrots
- 2 bananas
- 6 dates
- 1 tsp orange zest
- ½ teaspoon cinnamon
- 2 eggs
- ½ cup raisins
- ½ cup unsweetened coconut
- Steam carrots for 10 minutes or until slightly tender
- Cool the carrots and transfer to food processor and pulse with bananas, eggs, cinnamon, and dates. Leave slightly coarse.
- Transfer to a mixing bowl and mix in ½ cup coconut, ½ raisins, and 1 tsp orange zest.
- Preheat oven to 350 F
- On a lightly greased cookie sheet with coconut oil, spoon the mixture in cookie size dollops.
- Bake for 15-20 minutes and let them cool on a wire rack. Serve hot or cold.
Need more recipe ideas for desserts?