Spent Carrot Cookies

Carrot Cookies Recipes

 

Are you a crispy or soft cookie lover? From the day I knew there was a choice I preferred soft, chewy cookies! There is nothing better than a warm cookie baked to perfection. When I came up with these carrot cake cookies, I don’t think the first batch even hit the cookie jar. They got eaten straight off the cookie sheet.

Know what else makes me happy about these? They use up something I hate to throw away! Carrot pulp! There are two by-products to our pretty much make everything from scratch diet (by necessity not design) that I really don’t like wasting: carrot pulp and almond meal. The almond meal is left over from making fresh almond milk, and I’m still looking to make the perfect cracker out of that!

I am digressing though… So it delights me to no end that my family gobbles these cookies up fast enough that I never waste carrot pulp from our daily juice! If you don’t have carrot pulp by the pound, don’t fret, because carrots minced using the s-blade of your food processor work just as well!

These are hearty on the go snacks and yummy lunchbox treats. With plenty of fiber and protein they make a great option late night sweet without the blood sugar spike issue before bed.

Happy cookie eating!
Xo April

Carrot Cookies Recipes
Spent Carrot Cookies
Print Recipe
Servings Prep Time
30 cookies 15 minutes
Cook Time
30 minutes
Servings Prep Time
30 cookies 15 minutes
Cook Time
30 minutes
Carrot Cookies Recipes
Spent Carrot Cookies
Print Recipe
Servings Prep Time
30 cookies 15 minutes
Cook Time
30 minutes
Servings Prep Time
30 cookies 15 minutes
Cook Time
30 minutes
Ingredients
Servings: cookies
Instructions
  1. Combine all dry ingredients on one bowl and all wet in another.
  2. Combine the two bowls and mix together.
  3. Use a small scoop to place on a parchment lined cookie sheet. Flatten to cookie shape as you go.
  4. Bake for 30 minutes at 350 degrees.
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