Preheat oven to 350°F and line a baking sheet with a silpat or parchment paper.
Combine the almond meal, coconut, cinnamon, baking powder, baking soda and salt in a large bowl.
Whisk together the egg, coconut oil, maple syrup and vanilla in a small bowl.
Add the wet ingredients to the dry and stir until just incorporated.
Fold in the carrots until combined.
Spoon about 3 tablespoons of the batter onto the baking sheet into a cookie/disc shape.
Bake for 12 minutes, remove and let cool 1 minute (cookies will be soft upon removing from oven but will firm up as they cool) on the baking sheet before transferring to a cooling rack.
As the cookies cool, prepare the “cream cheese” frosting by draining the cashews and placing them in a food processor with the other frosting ingredients.
Process until smooth, scraping down the sides as necessary, about 5-7 minutes.
Spread the frosting on the tops of each cookie once cooled.
Store cookies in the refrigerator in an airtight container.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (48g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 160 (76%)|
|Amt Per Serving||% DV|
|Total Fat 17.8g||24 %|
|Saturated Fat 8.5g||42 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 10.3mg||3 %|
|Sodium 65.1mg||2 %|
|Potassium 207.1mg||5 %|
|Total Carbohydrate 11.1g||3 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 7.3g|
|Protein 4.2g||6 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 211
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